现代食品科技2025，Vol.41Issue(8)：148-157,10.DOI:10.13982/j.mfst.1673-9078.2025.8.0474
荔枝γ-氨基丁酸的纯化工艺
Process for Purification of Litchi γ-Aminobutyric Acid
摘要
Abstract
High-purity litchi γ-aminobutyric acid(GABA)was prepared via separation and refinement through sequential alcohol precipitation,resin column chromatography,and crystallization.Through a static adsorption experiment,the 732 cation exchange resin was screened from nine different types of resins,where its adsorption and desorption rates reached 81.56%and 88.26%,respectively.Evaluation of the static adsorption kinetics indicated that adsorption on the resin was primarily controlled by liquid-film diffusion,and was also influenced by the combined effects of multiple diffusion processes,such as intraparticle diffusion and adsorption-desorption on the internal surfaces of the particles.A dynamic elution experiment revealed that the highest raw material utilization rate was achieved at a sample loading of 8.25 mg/g.By taking the purification efficiency and cost into comprehensive consideration,the optimal elution conditions were determined as follows:sample concentration:1.0 mg/mL,sample loading flow rate:1.0 mL/min,sample pH value:4,eluent concentration:1.5 mol/L,elution flow rate:1.0 mL/min.Under these optimized conditions,the purity and yield of the obtained litchi GABA were 77.40%and 92.05%,respectively.By crystallization from the purified sample solution,the purity increased to 95.35%,and the structure of the obtained crystal was identified as GABA through nuclear magnetic resonance analysis.In conclusion,the present study demonstrated that a combination of alcohol precipitation,ion exchange column chromatography,and crystallization processes enabled the recovery of GABA from litchi at a purity of>95%.The results of this study can serve as a valuable technical reference for the development and utilization of litchi GABA.关键词
荔枝/γ-氨基丁酸/纯化/吸附动力学/结构鉴定Key words
litchi/γ-aminobutyric acid/purification/adsorption kinetics/structural identification引用本文复制引用
周俊萍,翁少全,卜智斌,温靖,徐玉娟,吴继军,杜冰,殷晓梦,王锦,李楚源,巢叶璇,余元善..荔枝γ-氨基丁酸的纯化工艺[J].现代食品科技,2025,41(8):148-157,10.基金项目
国家荔枝龙眼产业技术体系(CARS-32-13) （CARS-32-13）
广东省农业科学院金颖之光人才项目(R2023PY-JG015) （R2023PY-JG015）
广东省农业科技创新及推广项目(2023KJ107-3) （2023KJ107-3）
广东荔枝跨县集群产业园项目 （）
从化区农产品加工科技支撑项目(GDGZ2023B109) （GDGZ2023B109）
广东省农业科学院学科团队建设项目(202109TD) （202109TD）
