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Method for determining vitamin in fruits and vegetables by purple sweet potato anthocyanin and preparation method of purple sweet potato anthocyanin

A purple potato anthocyanin and vitamin technology is applied in the direction of chemical reaction of the material, and material analysis by observing the impact on chemical indicators. It can solve the problem of expensive, irritating eyes, respiratory tract and skin, etc. problem, to achieve the effect of low cost, high yield and rich source of raw materials

Inactive Publication Date: 2013-12-25
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reagent 2,6-dichloroindophenol used in this method is an organic synthetic pigment, which is expensive and can irritate the eyes, respiratory tract and skin of the human body

Method used

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  • Method for determining vitamin in fruits and vegetables by purple sweet potato anthocyanin and preparation method of purple sweet potato anthocyanin
  • Method for determining vitamin in fruits and vegetables by purple sweet potato anthocyanin and preparation method of purple sweet potato anthocyanin

Examples

Experimental program
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Effect test

Embodiment 1

[0033] (1) Soaking in hydrochloric acid: Wash, peel, and cut the purple sweet potato into pieces (about 2cm in thickness), beat with a juicer blender until crushed to obtain powdered purple sweet potato. Take 50g of purple potato powder, add 1L of φ(HCl) 0.2% hydrochloric acid solution, soak in a water bath at 40°C for 1 hour, then stir and extract for 2 hours (every 15 minutes, stirring for 1 minute), and centrifuge at 4000r / min for 5 minutes to obtain The supernatant is the crude extract of the pigment.

[0034] (2) Concentration treatment: put the obtained crude pigment extract into five 300mL beakers, put it in a constant temperature water bath at 80°C and open it for evaporation to concentrate to obtain a concentrated solution.

[0035] (3) Column purification: Pass the obtained concentrated solution through a Sephadex G-25 column (3.0 cm × 60 cm), with a loading volume of 3.0 mL, and elute with φ(HCl) 0.2% hydrochloric acid solution at a flow rate of 2 mL / min , the aut...

Embodiment 2

[0038] (1) Soaking in hydrochloric acid: Wash, peel and cut the purple sweet potato into pieces (thickness is about 1cm), and beat with a juicer blender until crushed to obtain purple sweet potato powder. Take 25g of purple potato powder, add 0.375L of φ(HCl) 0.1% hydrochloric acid solution, soak in a water bath at 50°C for 2h, then stir and extract for 1h (every 15min, stirring for 1min), centrifuge at 4500r / min for 5min, Obtain the supernatant, that is, the crude pigment extract.

[0039] (2) Concentration treatment: Put the obtained crude pigment extract into three 300mL beakers, put it in a constant temperature water bath at 70°C and open it for evaporation to concentrate to obtain a concentrated solution.

[0040](3) Column purification: pass the obtained concentrated solution through a Sephadex G-25 column (3.0 cm × 65cm), with a loading volume of 3.5 mL, and elute with φ(HCl) 0.2% hydrochloric acid solution at a flow rate of 2 mL / min. The eluate was collected by an aut...

Embodiment 3

[0043] (1) Soaking in hydrochloric acid: Wash, peel, and cut the purple sweet potato into pieces (about 2cm in thickness), beat with a juicer blender until crushed to obtain powdered purple sweet potato. Take 75g of purple potato powder, add 1.875L of φ(HCl) 0.3% hydrochloric acid solution, soak in a water bath at 60°C for 1h, then stir and extract for 2h (every 15min, stirring for 1min), centrifuge at 4000r / min for 5min, Obtain the supernatant, that is, the crude pigment extract.

[0044] (2) Concentration treatment: Put the obtained crude pigment extract into seven 300mL beakers, place it in a constant temperature water bath at 80°C and open it for evaporation to obtain a concentrated solution.

[0045] (3) Column purification: Pass the obtained concentrated solution through a Sephadex G-25 column (3.0 cm × 67 cm), with a loading volume of 3.5 mL, and elute with φ(HCl) 0.2% hydrochloric acid solution at a flow rate of 2 mL / min , the automatic partial collector collects the ...

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Abstract

The invention discloses a method for determining vitamin in fruits and vegetables by purple sweet potato anthocyanin and a preparation method of the purple sweet potato anthocyanin. The method for determining the content of vitamin C in the fruits and the vegetables by utilizing the purple sweet potato anthocyanin to replace 2,6-dichloroindophenol in GB6195-1986, which is established by the invention, has the characteristics of safety, low price and accuracy equivalent to that of a 2,6-dichloroindophenol titration method. The preparation method disclosed by the invention comprises the following steps: soaking in hydrochloric acid, concentration treatment, purification by a column, preparation of the purple sweet potato anthocyanin and the like. As only phi (HCl) which is a 0.2% hydrochloric acid solution is used as a chemical reagent during the extraction process, the whole extraction process has almost no environmental pollution, and the safety is high.

Description

technical field [0001] The invention relates to a preparation method of a pigment, in particular to a method for determining vitamins of fruits and vegetables by purple potato anthocyanins and a preparation method of purple potato anthocyanins. Background technique [0002] Purple potato (scientific name: Ipomoea batatas) is also called black potato. The potato flesh is purple to deep purple. It is rich in protein, starch, pectin, vitamins and various minerals, and also contains anthocyanins. Generally, the content of anthocyanidin pigments in mature purple sweet potatoes is 0.2-0.8%, and some varieties can reach as high as 1.2%. A series of studies on the extraction and physiological activity of purple potato anthocyanins have been carried out at home and abroad, and some progress has been made in the research on the molecular structure and component analysis of this kind of pigment. Purple potato pigment is easily soluble in water and is a non-fat-soluble pigment. It exis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
Inventor 郭彩华陈志伟卢珍华陈昭华
Owner JIMEI UNIV
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