Separation and Purification of Polyphenol in Hengshan Black Soybean by Macroporous Resin

doi:10.3969/j.issn.1673-1689.2019.09.015

Home > Archive>Volume 38, Issue 9, 2019 >103-110. DOI:10.3969/j.issn.1673-1689.2019.09.015

Separation and Purification of Polyphenol in Hengshan Black Soybean by Macroporous Resin
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                        10.3969/j.issn.1673-1689.2019.09.015
                    
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The optimum separating macroporous resin were selected through comparing static adsorption and desorption characteristics of eight macroporous resins for the total phenols of Hengshan black soybean. Analysing absorption kinetic curve and ethanol desorption concentration，different samples concentration and flow rate were optimized. HPLC was used to determine the contents of phenol acids and isoflavones in Hengshan black soybean. The results showed that NKA-9 macroporous resin possess the best capability of adsorption and desorption. The macroporous resin was in equilibrium within 4h. The optimum separation conditions were as follows：eluent 70% ethanol，sample concentration 1.96 mg/mL，flow rate 2.14 BV/h. HPLC method indicated that the categories of polyphenols in Hengshan black soybean were not changed after adsorption and desorption experiments by NKA-9 macroporous resin，the content decreased a little. The contents of protocatechuic acid，chlorogenic acid，caffeic acid，daidzin and genistin were higher.

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ZHU Yilin, ZHANG Haisheng, ZHAO Xinshuai, XUE Huanhuan, XUE Jing, SUN Yuhan. Separation and Purification of Polyphenol in Hengshan Black Soybean by Macroporous Resin[J]. Journal of Food Science and Biotechnology,2019,38(9):103-110.

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Online: March 31,2020
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