Method for extracting ipomoes batatas L. anthocyanidins

A purple sweet potato anthocyanin and extraction method technology, applied in the direction of chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problem of high cost, achieve the effect of low cost, simple extraction process, and strong antioxidant effect

Inactive Publication Date: 2010-06-16
SUZHOU UNIV
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Obviously, the purity of the pigment extracte...

Method used

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  • Method for extracting ipomoes batatas L. anthocyanidins
  • Method for extracting ipomoes batatas L. anthocyanidins
  • Method for extracting ipomoes batatas L. anthocyanidins

Examples

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Embodiment 1

[0021] Purple sweet potato variety: Japanese purple sweet potato Ipomoea batatas cultivar Ayamurasaki, provided by Jiangsu Xuzhou Sweet Potato Research Center.

[0022] The preparation method of purple sweet potato anthocyanin extract comprises the steps:

[0023] First wash the purple sweet potato to remove dirt, dry it in air, weigh 2347.8g (dry weight 1007.4g) of fresh purple sweet potato, and treat it in a microwave oven (microwave power 1000W) for 5-10min (the processing time and microwave power are determined to make the purple sweet potato The sweet potato is only cooked), so that the purple sweet potato is cooked;

[0024] Place the cooked purple sweet potato in 1-10 times the amount (g / mL) of acidic electrolyzed water with a pH of 2.0-3.0, repeatedly crush and leaching to obtain a homogenized extract;

[0025] Filter the homogenate extract with 80-160 mesh nylon sieves to remove dander and other impurities to obtain a filtrate containing purple sweet potato anthocyanin...

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Abstract

The invention discloses a method for extracting ipomoes batatas L. anthocyanidins, which comprises the following steps: baking the ipomoes batatas L. by microwave, then placing the baked ipomoes batatas L. into acid electrolysis water, and repeatedly homogenizing and extracting, filtering, separating and drying the ipomoes batatas L. to prepare anthocyanidins powder. The method for extracting theanthocyanidins has the advantages of high efficiency, simple process, low cost and environmental protection; the obtained ipomoes batatas L. anthocyanidins extract has fresh and stable color; and thecontent of active ingredients such as total flavonoids, total phenols, total sugars and total monomer anthocyanidins and the like in the extract is higher. The ipomoes batatas L. anthocyanidins extract prepared by the method has stronger reducing power, capacity of eliminating free radicals and function of lipid peroxidation resistance in vitro, has quite obvious anti-oxidation effect in vivo, and can remarkably delay the ageing of the organism. The ipomoes batatas L. anthocyanidins extract can be widely used in the fields of food colorant, anti-ageing health-care food and the like.

Description

technical field [0001] The invention relates to a process for extracting purple sweet potato anthocyanins. Background technique [0002] Anthocyanidin (also known as anthocyanin) is a kind of water-soluble natural pigment widely present in plants in nature. It belongs to flavonoids and is a main coloring substance in plant flowers and fruits. Anthocyanins are unstable and usually combine with various sugars to form different sugar ligands, namely anthocyanins. The sugars that form glycosides with anthocyanins mainly include glucose, galactose, arabinose, xylose, rhamnose, etc., and these monosaccharides form uniform or heterogeneous disaccharides and trisaccharides. Among them, 3-monoglycoside, 5-diglycoside, 3,5-diglycoside and 3,7-diglycoside are the most common. It was reported in 2003 that there are more than 400 kinds of this naturally occurring anthocyanin (Kong et al. Phytochemistry, 2003, 64:923-933), and more recently (2006) the report has reached more than 550 ki...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/30A23L33/105
Inventor 张雨青卢立真马永雷周丽霞贺天珍周珍祯李琳
Owner SUZHOU UNIV
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