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Method for extracting purified anthocyanin from purple sweet potatoes

A technology for anthocyanins and purple sweet potatoes, applied in chemical instruments and methods, food extraction, organic chemistry, etc., can solve problems such as high production costs, environmental pollution, cumbersome extraction and purification methods, etc., achieve higher purity and yield, and broaden applications Range, the effect of saving energy consumption

Inactive Publication Date: 2014-07-02
合肥中科小陶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The extraction and purification of anthocyanins is an important link in the production of pigments. There are many known methods at home and abroad. However, these methods take a long time to extract, have low benefits, and have certain disadvantages such as environmental pollution.
In addition, the price of raw materials used in anthocyanins on the market is relatively high, the extraction and purification methods are cumbersome, the equipment requirements are high, and the production cost is naturally high.
This has a direct impact on the sales price of anthocyanins and its wide use in food, medicine, cosmetics, health products and other fields, and will also make consumers unable to meet their needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The specific operation steps for extracting and purifying anthocyanins from purple sweet potato are as follows:

[0036] (1) Remove impurities and clean: wash the purple sweet potato with tap water to remove dirt and whiskers;

[0037] (2) Crushing: Use a multi-function vegetable cutter to cut the washed purple sweet potato into 3 mm 3 chunks of size;

[0038] (3) Coarse grinding: Use a refiner to add deionized water or pure water to the cut purple sweet potato at a ratio of 1:10 (Kg / L), and perform coarse grinding until the particle size is within 150 μm;

[0039] (4) Fine grinding: use a colloid mill to further finely grind the coarse grinding liquid, control the particle size of the material within 25 μm, and obtain a fine slurry;

[0040] (5) One-time water extraction: adjust the pH of the fine slurry to 3.0 with a citric acid solution with a concentration of 1%, and soak in a water bath for 5 hours at a temperature of 30°C to obtain a purple sweet potato slurry; ...

Embodiment 2

[0049] The preparation method of purple sweet potato anthocyanin comprises the following steps:

[0050] (1) Cleaning and cleaning: Wash the selected purple sweet potatoes with tap water to remove dirt and whiskers;

[0051] (2) Broken: Cut the washed purple sweet potato into 5 mm with a multi-function vegetable cutter 3 chunks of size;

[0052](3) Coarse grinding: Use a refiner to add deionized water or pure water to the cut purple sweet potato at a ratio of 1:20 (Kg / L), and perform coarse grinding until the particle size is within 150 μm;

[0053] (4) Fine grinding: use a colloid mill to further finely grind the coarse grinding liquid, control the particle size of the material within 25 μm, and obtain a fine slurry;

[0054] (5) One-time water extraction: adjust the pH of the fine slurry to 4.0 with a citric acid solution with a concentration of 1%, and soak in a water bath for 2 hours at a temperature of 60°C;

[0055] (6) Solid-liquid separation: The processed purple sw...

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PUM

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Abstract

The invention relates to a method for extracting purified anthocyanin from purple sweet potatoes. The method comprises the following steps of cleaning the purple sweet potatoes, dicing, rough grinding and fine grinding into pulp, extracting at a constant temperature, carrying out solid-liquid separation to remove most of starch and the like, removing macromolecules in a solution by an ultrafiltration membrane, and preliminarily purifying; then further purifying filtrate by macroporous resins, eluting with deionized water and ethanol sequentially to obtain eluate, namely a purified solution of anthocyanin, concentrating the purified solution by a nanofiltration membrane, recovering ethanol, and vacuum freeze-drying to obtain anthocyanin powder. The content of anthocyanin is 50%-98%. The extraction agent used by the invention is water, pollution-free chemical reagents are used in the extraction process, the membrane and macroporous resins are adopted in the crude extraction and purified extraction and the ethanol is recyclable, thereby reducing pollution; anthocyanin is not destroyed to the maximum extent by medium-temperature extraction, the starch removal by a disc centrifuge, and other processes and anthocyanin is not oxidized via a vacuum freeze-drying method.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing purple potato anthocyanins. Background technique [0002] Purple potato is also called black potato, and the potato flesh is purple to dark purple. Because it is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, it sells well in domestic and foreign markets and is loved by the public. Purple sweet potato is rich in nutrition and has special health care functions. Among them, protein and amino acids are easily digested and absorbed by the human body. The rich selenium is an anti-cancer substance; anthocyanin is an organic active antioxidant, which has various effects such as anti-oxidation, anti-aging, anti-tumor, lowering blood fat, and improving immunity; vitamin A can improve vision and skin health. Mucous membrane epithelial cells can make collagen protein synthesize normally and prevent the occurrence of scurvy. [...

Claims

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Application Information

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IPC IPC(8): C07D311/62C09B61/00
CPCA23L5/43A23V2002/00C07D311/62C09B61/00A23V2250/2104A23V2300/14
Inventor 孙汉巨张曼莉陈长贵丁春霞王霄陈晓燕
Owner 合肥中科小陶食品有限公司
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