Haoxin Cui

Title: Haoxin Cui - Innovator in Delphinium Acylated Anthocyanin Preparation

Introduction

Haoxin Cui is a prominent inventor based in Hangzhou, China. He has made significant contributions to the field of food science, particularly in the extraction and preparation of valuable compounds from natural sources. His innovative methods have the potential to enhance the utilization of grape resources.

Latest Patents

Haoxin Cui holds a patent for a method titled "Method for preparing delphinium acylated anthocyanin." This patent discloses a technique for separating and preparing delphinidin-3-O-(6″-O-p-coumaroyl) glucoside. The method involves extraction, macroporous resin purification, preparative liquid chromatography, and high-speed countercurrent chromatography. It allows for the extraction of a high-purity delphinidin-3-O-(6″-O-p-coumaroyl) glucoside monomer from grapes. Specifically, the method can yield at least 80 mg of the compound from 10 kg of grape skins, achieving a purity of no less than 98%. The advantages of this method include simple operation, large handling capacity, and good repeatability.

Career Highlights

Haoxin Cui is affiliated with Zhejiang University, where he conducts research and develops innovative methods in food science. His work has garnered attention for its practical applications in the food industry, particularly in enhancing the value of grape by-products.

Collaborations

Haoxin Cui has collaborated with notable colleagues, including Wei Chen and Jiahong Xie. Their combined expertise contributes to the advancement of research in their field.

Conclusion

Haoxin Cui's innovative methods for preparing delphinium acylated anthocyanin represent a significant advancement in food science. His contributions not only enhance the utilization of grape resources but also pave the way for further research and development in this area.