LI Hui, MENG Ya-hong, FU Yan-qing, SUN Li-ping, PENG Lin-cai. Study on enzyme-ultrasonic combined extraction method of purple sweet potato pigment[J]. Science and Technology of Food Industry, 2014, (14): 256-259. DOI: 10.13386/j.issn1002-0306.2014.14.048
Citation: LI Hui, MENG Ya-hong, FU Yan-qing, SUN Li-ping, PENG Lin-cai. Study on enzyme-ultrasonic combined extraction method of purple sweet potato pigment[J]. Science and Technology of Food Industry, 2014, (14): 256-259. DOI: 10.13386/j.issn1002-0306.2014.14.048

Study on enzyme-ultrasonic combined extraction method of purple sweet potato pigment

More Information
  • Received Date: November 18, 2013
  • The enzyme-ultrasonic combined extraction method of purple sweet potato pigment was studied by single factor experiment and L9 (34) orthogonal experiment. The results showed that the optimum extraction conditions were obtained as follows:cellulase dose 20IU/g, enzymatic hydrolysis time 45min, enzymatic hydrolysis temperature 50℃, enzymatic hydrolysis pH5.6, solid-liquid ratio 1 ∶10, ultrasonic time 20min and ultrasonic temperature 60℃. Under the optimum conditions, the extraction rate reached up to 98.7% after three times extractions. Furthermore, the three extraction methods (enzymatic extraction, ultrasonic extraction and enzymeultrasonic combined extraction) were compared. The pigment extraction rate of enzyme-ultrasonic combined extraction method increased by 39.3% and 20.3% respectively compared to that of enzyme extraction and ultrasonic extraction. The results of this study indicated that pigment extraction rate of enzyme-ultrasonic combined extraction method was the highest. This study would provide a new extraction method for purple sweet potato pigment.
  • loading
  • [1]
    曹雁平.我国天然食用色素研究现状[J].食品与发酵工业, 2007, 33 (1) :80-84.
    [2]
    王静, 刘昭明, 肖凯军, 等.天然食用色素的结构与生理活性分析[J].食品工业科技, 2007, 28 (12) :208-212.
    [3]
    Hallagan J B, Allen D C, Borzelleca J F.The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification[J].Food and Chemical Toxicology, 1995, 33 (6) :515-528.
    [4]
    杨巍, 黄洁琼, 陈英, 等.紫薯的营养价值与产品开发[J].农产品加工·学刊, 2011 (8) :41-43.
    [5]
    胡梦琳, 杨甲甲, 代涛, 等.紫薯色素两种提取方法的比对研究[J].食品科学, 2011, 32 (6) :247-249.
    [6]
    Zhu H M, Zhao M.Study on chemical constituents and antioxidation activity of anthocyanins from Ipomoea batatas L (purple sweet potato) [J].Chemistry and Industry of Forest Products, 2009, 29 (1) :39-45.
    [7]
    Yoshimoto M, Okuno S, Yamaguchi M, et al.Antimutagenicity of deacyleated anthocyanin in purple-fleshed sweet potato[J].Bioscience, Biotechnology, and Biochemistry, 2001, 65 (7) :1652-1656.
    [8]
    Li J W, Zhang L F, Liu Y F.Optimization of extraction of natural pigment from purple sweet potato by response surface methodology and its stability[J].Journal of Chemistry, 2013, 2013:1-5.
    [9]
    余凡, 杨恒拓, 葛亚龙, 等.紫薯色素的微波提取及其稳定性和抗氧化活性的研究[J].食品工业科技, 2013, 34 (4) :322-326.
    [10]
    Lu L Z, Zhou Y Z, Zhang Y Q, et al.Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro[J].International Journal of Food Science&Technology, 2010, 45 (7) :1378-1385.
    [11]
    顾红梅, 张新申, 蒋小萍.紫薯中花青素的超声波提取工艺[J].化学研究与应用, 2004, 16 (3) :404-408.
    [12]
    刘洁, 叶婷婷.酶-微波辅助提取紫薯花青素的工艺研究[J].广州化工, 2012, 40 (21) :60-62.
    [13]
    高路, 成义.分子筛-微生物发酵结合法制备紫薯渣膳食纤维研究 (II) [J].粮食与油脂, 2012 (3) :26-28.
    [14]
    李治华, 谢江, 黄驰, 等.紫甘薯花青素提取纯化技术研究进展[J].中国农学通报, 2013, 29 (27) :192-194.
    [15]
    Chen F, Sun Y Z, Zhao G H, et al.Optimization of ultrasound-assisted extraction of anthocyanins in red raspbeeries and identification of anthocyanins in extract using high performance liquid chromatography-mass spectrometry[J].Ultrasonics Sonochemistry, 2007, 14 (6) :767-778.

Catalog

    Article Metrics

    Article views (163) PDF downloads (369) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return