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Optimization of Hot Extraction Conditions of Anthocyanins From ‘Violet’ Purple Sweet Potato(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年18
Page:
136-139
Research Field:
Publishing date:

Info

Title:
Optimization of Hot Extraction Conditions of Anthocyanins From ‘Violet’ Purple Sweet Potato
Author(s):
YIN Yan1; LIANG Yanmei1; LIN Shanmeng1; LUO Xiaomei1; SONG Guanhua1; DUAN Chun2
(1.Department of Life Science，Huizhou University，Huizhou，Guangdon 516007;2.School of Life Science，South China Normal University，Guangzhou，Guangdong 510631)
Keywords:
‘Violet’ purple sweet potato; anthocyanins; hot extraction; orthogonal experiment
PACS:
-
DOI:
10.11937/bfyy.201518036
Abstract:
The objective of this study was the optimal condition for extracting anthocyanins from ‘Violet’ purple sweet potato.Through orthogonal experiments，the effect of four factors on extraction of anthocyanins were studied，such as the temperature，the ratio of 95% alcohol to 0.1% HCl，the solid-to-liquid ratio and the extraction time.It was proved from the results that the optimal parameters for hot extraction of anthocyanins were that the temperature，the ratio of 95% alcohol to 0.1% HCl，the solid-to-liquid ratio and the extraction time was 55℃，50∶50，1∶2 g/mL and 4.5 h，respectively.

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Last Update: 2015-10-23