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荔枝γ-氨基丁酸的纯化工艺
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周俊萍(1999-),女,硕士研究生,研究方向:果蔬加工,E-mail:zhoujp1999@163.com 通讯作者:徐玉娟(1974-),女,博士,研究员,研究方向:果蔬加工,E-mail:guoshuxuyujuan@163.com;共同通讯作者:温靖(1978-),女,博士,研究员,研究方向:果蔬加工,E-mail:jingw988@163.com

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国家荔枝龙眼产业技术体系(CARS-32-13);广东省农业科学院金颖之光人才项目(R2023PY-JG015);广东省农业科技创新及推广项目(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);广东省农业科学院学科团队建设项目(202109TD)


Process for Purification of Litchi γ-Aminobutyric Acid
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    摘要:

    研究先后采用醇沉、树脂柱层析纯化和结晶工艺对荔枝γ-氨基丁酸(GABA)进行分离精制,以获得高纯度荔枝GABA。通过静态吸附实验从九种不同类型的树脂中筛选出732阳离子交换树脂,其吸附率和解吸率高达81.56%和88.26%,静态吸附动力学表明该树脂的吸附过程以液膜扩散为主,同时还受到粒内扩散和颗粒内表面上的吸附-解吸作用等多元扩散的共同作用。此外,动态洗脱实验结果表明,上样量为8.25 mg/g时,原料利用率最高,同时,综合考虑纯化效率和成本问题,确定最佳洗脱条件为上样质量浓度1.0 mg/mL、上样流量1.0 mL/min、上样pH值为4、洗脱液浓度1.5 mol/L、洗脱流量1.0 mL/min,在此优化条件下获得的荔枝GABA纯度为77.40%,得率为92.05%。进一步对纯化样液结晶处理,其纯度可提高至95.35%,采用核磁共振解析该化合物的结构,证明该结晶为GABA。综上,该研究通过联合醇沉-离子交换柱层析-结晶工艺,建立一套从荔枝中回收GABA的方法,其纯度大于95%,可为荔枝GABA的开发利用提供一定的技术参考。

    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.

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周俊萍,徐玉娟,吴继军,杜冰,殷晓梦,王锦,李楚源,巢叶璇,余元善,翁少全,卜智斌,温靖.荔枝γ-氨基丁酸的纯化工艺[J].现代食品科技,2025,41(8):148-157.

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  • 收稿日期:2024-04-12
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  • 在线发布日期: 2025-10-23
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