Method for extracting anthocyanins from purple sweet potato

A technology of purple sweet potato anthocyanin and extraction method, which is applied in the field of extraction and purification of natural active substances, can solve the problems of production limitation, influence on appearance and use, difficulty in long-term preservation, etc., and achieves the effects of improved effect, good economic benefit and easy preservation.

Inactive Publication Date: 2012-07-25
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, purple sweet potato is an ideal natural plant raw material for extracting anthocyanins. However, purple sweet potato is a seasonal crop, and it is difficult to preserve it for a long time after harvest. At present, the production of purple sweet potato anthocyanins is mostly extracted from fresh purple sweet potato. production is thus limited
[0003] The crude extract of purple sweet potato anthocyanins contains a large amount of macromolecular colloidal substances such as starch, polysaccharides, protein, pectin, etc., which may precipitate after long-term storage. If not removed, the purple sweet potato pigment is not easy to operate in the milling process. And the obtained product is in a hard cake shape, which affects the appearance and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 1 kg of homemade purple sweet potato whole powder, add 0.1% HCl to acidify the mass fraction to 50% ethanol 10L, and extract in an extraction tank for 1 hour. Carry out solid-liquid separation, add 5L of the above-mentioned extraction solvent to the extraction tank for re-leaching, transfer the clear liquid twice to the precipitation tank, add 0.4L of chitosan solution with a mass fraction of 2% in the precipitation tank, and fully stir , the precipitate was allowed to stand for 4h, and filtered. The filtrate is adsorbed by the pretreated AB-8 macroporous adsorption resin. After the adsorption is saturated, the impurities are washed away with deionized water, and the mass fraction acidified with 0.1% HCl is 50% ethanol for elution. Membrane ultrafiltration, concentration under reduced pressure, and freeze-drying yielded about 1.2 g of anthocyanin product with a measured color value of 91.

Embodiment 2

[0031] Take 1 kg of homemade purple sweet potato whole powder, add 0.5% citric acid to acidify the mass fraction to 50% ethanol 10L, and extract it in an extraction tank for 2 hours. Carry out solid-liquid separation, add 5L of the above-mentioned extraction solvent to the extraction tank for re-leaching, transfer the clear liquid twice to the precipitation tank, add 0.4L of chitosan solution with a mass fraction of 6% in the precipitation tank, and fully stir , the precipitate was allowed to stand for 2h, and filtered. The filtrate is adsorbed by the pretreated AB-8 macroporous adsorption resin. After the adsorption is saturated, the impurities are washed away with deionized water, and the mass fraction is 50% ethanol acidified with 0.5% citric acid. membrane ultrafiltration, concentrated under reduced pressure, and freeze-dried to obtain about 1.1 g of anthocyanin product, and the measured color value was 95.

Embodiment 3

[0033] Take 5kg of homemade purple sweet potato whole powder, add 0.5% citric acid to acidify the mass fraction to 50% ethanol 50L, and extract in the extraction tank for 2h. Carry out solid-liquid separation, add 25L above-mentioned extraction solvents in extracting tank and leaching again, transfer clear liquid twice in settling tank, add 2L mass fraction in settling tank and be 3% chitosan solution, fully stir, The precipitate was allowed to stand for 2.5h and filtered. The filtrate is adsorbed by the pretreated AB-8 macroporous adsorption resin. After the adsorption is saturated, the impurities are washed away with deionized water, and the mass fraction is 50% ethanol acidified with 0.5% citric acid. membrane ultrafiltration, concentrated under reduced pressure, and freeze-dried to obtain about 6.5 g of anthocyanin products, and the measured color value was 92.

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Abstract

The invention discloses a method for clarifying an anthocyanin extracting solution from purple sweet potato by a flocculating agent. The method comprises the following steps: using purple sweet potato powder as a raw material and acidulated ethanol as a solvent, extracting repeatedly at a certain temperature, carrying out solid-liquid separation, collecting supernate, adding the flocculating agent to remove flocculates, such as polysaccharides, proteins, pectins and the like, out of the extracting solution to obtain a clear liquid, concentrating the clear liquid under reduced pressure to remove ethanol; and carrying out adsorption and desorption by using macroreticular resin and finally refining by using an ultrafiltration membrane to obtain a purple sweet potato pigment with a high color value. According to the invention, the flocculating agent is applied to the clarifying process of the crude extracting solution of anthocyanins from purple sweet potato to remove most of impurities; then the anthocyanins from purple sweet potato are refined further by the macroreticular resin and the ultrafiltration membrane, and finally the pigment which is stable in color and luster and property and the like is obtained.

Description

technical field [0001] The invention belongs to the field of extraction and purification of natural active substances, in particular to a method for extracting purple sweet potato anthocyanins. Background technique [0002] Purple sweet potatoes, like grape skins, blueberries, black rice, purple corn, purple carrots, etc., contain a lot of anthocyanins. With consumers' advocacy of green and health, synthetic food colorings are gradually being eliminated, which provides a broad prospect for the development and application of natural plant pigments. Moreover, anthocyanins can present different colors according to the pH value of the medium environment, and can be formulated to vary in color from blue to purple, which is very easy to meet the wide range of needs of consumers. Therefore, purple sweet potato is an ideal natural plant raw material for extracting anthocyanins. However, purple sweet potato is a seasonal crop, and it is difficult to preserve it for a long time after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54
Inventor 牟德华李艳薛红玮
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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