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The document describes using droplet counter-current chromatography (DCCC) to separate and isolate anthocyanins from blackcurrants and raspberries. Three solvent systems - CMH, PAH, and BAW - were tested. The BAW system using n-butanol, acetic acid, and water provided the best separation of the four main anthocyanins. When applied preparatively to 3g of blackcurrant anthocyanins, the BAW system yielded the four components with minimal cross-contamination between fractions, demonstrating its potential for is

Author

Firda Rahmah

Language

EN