Method for extracting purple potato pigment by using ultrasonic wave and compound enzyme

A purple potato pigment and ultrasonic technology, applied in the application, food preparation, food science and other directions, can solve the problems of unsatisfactory product quality, increased environmental pollution sources, low extraction rate, etc., to facilitate large-scale industrial production, good economic benefits, High extraction efficiency

Inactive Publication Date: 2009-09-16
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above three methods have their own advantages and disadvantages, among them: although the solvent method is simple in process, the product quality is not ideal, the purity of the pigment is low, and the solubility is poor; ultrasonic and freeze-thaw technology shorten the extraction time, but the extraction rate is not high; microwave and surface activity Although the product has high purity and good quality through synergistic extraction with solvents, a synthetic chemical substance surfactant is added in the extraction process, which increases the source of environmental pollution.
Summarizing the current domestic technologies for extracting sweet potato pigments, it is still difficult to find the best method with simple process, convenient production and operation, high extraction rate, environmental friendliness and good economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1, raw material pretreatment:

[0025] Get fresh purple-heart sweet potatoes (purple sweet potatoes) without pests and rot, clean them, and peel them;

[0026] Step 2, the extraction of purple sweet potato pigment:

[0027] Prepare the extract containing tartaric acid (mass fraction is 1.0%), ethanol (volume fraction is 40%), α-amylase (addition is 200IU / mL), cellulase (addition is 50IU / mL); 100g skinned purple sweet potato, cut into 3-5mm thin slices; add tartaric acid acidified ethanol solution extract according to the mass ratio of material to liquid 1:1, put it into an electric homogenizer and beat into a paste; take purple sweet potato paste, press the material liquid After adding the tartaric acid acidified ethanol solution extract at a volume ratio of 1:20, put it into a constant temperature ultrasonic extractor, extract for 20 minutes under the conditions of ultrasonic power 500W, temperature 30°C, and duty ratio 1:0.5; take the ultrasonic extract at 12000...

Embodiment 2

[0031] Step 1, raw material pretreatment:

[0032] Get fresh purple-heart sweet potatoes (purple sweet potatoes) without pests and rot, clean them, and peel them;

[0033] Step 2, the extraction of purple sweet potato pigment:

[0034] Prepare the extract containing malic acid (mass fraction is 0.8%), ethanol (volume fraction is 30%), α-amylase (addition amount is 150IU / mL), cellulase (addition amount is 50IU / mL); Peeled purple sweet potato 100g, cut into thin slices of 3-5mm; after adding malic acid acidified ethanol solution extract according to the mass ratio of material to liquid 1:1.5, put it into an electric homogenizer to make a paste; take the purple sweet potato paste, After adding the tartaric acid acidified ethanol solution extract according to the volume ratio of 1:10, put it into an ultrasonic extractor and extract for 20 minutes under the conditions of ultrasonic power 600W, temperature 30°C, and duty ratio 1:0.5; take the ultrasonic extract at 6000r / min centr...

Embodiment 3

[0038] Step 1, raw material pretreatment:

[0039] Get fresh purple-heart sweet potatoes (purple sweet potatoes) without pests and rot, clean them, and peel them;

[0040] Step 2, the extraction of purple sweet potato pigment:

[0041] Prepare the extract containing malic acid (mass fraction is 1.0%), ethanol (volume fraction is 40%), α-amylase (addition amount is 150IU / mL), cellulase (addition amount is 100IU / mL); Peeled purple sweet potato 100g, cut into 3~5mm thin slices; after adding citric acid ethanol solution extract according to the mass ratio of material to liquid 1:1, put it into an electric homogenizer and beat it into a paste; take the purple sweet potato paste, press the material After adding the tartaric acid acidified ethanol solution extract at a liquid volume ratio of 1:20, put it into a constant temperature ultrasonic extractor and extract for 20 minutes under the conditions of ultrasonic power 500W, temperature 30°C, and duty ratio 1:0.5; take the ultrasoni...

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PUM

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Abstract

The invention relates to a method for extracting purple potato pigment by using ultrasonic wave and compound enzyme, which includes steps of (1) preprocessing raw material; (2) extracting the purple potato pigment by using ultrasonic wave and compound enzyme; and (3) refining extract by using macroporous resin. By using ultrasonic wave extraction technology, the present invention accelerates diffusion speed of educt from the raw material to solution, and has characteristics high extraction efficiency, no need of high temperature low energy consumption, and greatly shortened extraction time, the enzyme has characteristics of high catalytic efficiency, strong effect specificity and mild catalytic condition, and can increase productivity, lower energy consumption, reduce pollution, simplify process when being used in industry. By combining the ultrasonic wave extraction technology and the biological enzyme technology, the invention has advantages of short extraction time, high production yield, simple process, easy control of operation, convenience for large scale industrialization production and obvious economic benefit.

Description

technical field [0001] The invention relates to a method for extracting purple potato pigment from purple sweet potato, in particular to a method for synergistically extracting purple potato pigment by using ultrasonic waves and compound enzymes. Background technique [0002] According to their different sources, food coloring can be divided into two categories: synthetic food coloring and natural food coloring. Synthetic food coloring has the advantages of bright color, strong tinting power and low cost. Therefore, by the beginning of the 20th century, synthetic food coloring had almost replaced the application of natural food coloring in food. However, it has been discovered that many synthetic food colorings have chronic toxicity and serious carcinogenicity, so countries have successively removed them from the list of approved food colorings, and some countries even completely prohibit adding any synthetic colorings to food. Thus, natural food pigments, especially natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/275A23L1/212A23L1/28A23L5/43
Inventor 潘利华罗建平徐学玲胡小鹿张华
Owner HEFEI UNIV OF TECH
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