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High efficiency extraction method of purple sweet potato anthocyanidin

A purple potato anthocyanin and extraction method technology, which is applied in the field of anthocyanin extraction, can solve the problems of low content, lower anthocyanin yield, and increase cost input, so as to improve extraction rate, reduce cleaning water consumption, shorten The effect of cleaning time

Inactive Publication Date: 2017-06-20
安徽米乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wherein, the extract is directly concentrated and powdered and dried, although the loss of anthocyanins is small, the content is low; and the macroporous adsorption resin is used to process the extract, if the selected adsorption resin has poor selective adsorption of anthocyanins, it will Reduce the yield of anthocyanins, and the anthocyanins adsorbed on the resin need a large amount of ethanol to elute, even if the ethanol can be recycled, it will greatly increase the cost input

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Purple sweet potato cleaning: put the purple sweet potato in the cleaning pool, add cleaning solution to submerge the purple sweet potato, stir it every 30 minutes, remove the purple sweet potato after 2 hours, and spread the purple sweet potato single layer on the sieve plate Rinse with clean water for 3 minutes, and drain the water;

[0026] (2) Purplish sweet potato defibrination: the cleaned purple sweet potato is cut into thin slices, sent to a refiner together with 5 times the weight of water for defibrination, and repeated defibrination three times to obtain purple sweet potato slurry;

[0027] (3) Extraction of anthocyanins: Add 1 part of pectinase to 100 parts of purple sweet potato slurry obtained above, mix well, and add citric acid to adjust the pH value of the solution to 3.5, then raise the temperature to 45-50 °C and keep it for 2 hours. Then add 3 parts of poloxamer and 2 parts of anionic polyacrylamide, stir to make it completely dissolve, let it st...

Embodiment 2

[0033] (1) Purple sweet potato cleaning: put the purple sweet potato in the cleaning pool, add cleaning solution to submerge the purple sweet potato, stir it every 30 minutes, remove the purple sweet potato after 2 hours, and spread the purple sweet potato single layer on the sieve plate Rinse with clean water for 3 minutes, and drain the water;

[0034] (2) Purplish sweet potato defibrination: the cleaned purple sweet potato is cut into thin slices, sent to a refiner together with 5 times the weight of water for defibrination, and repeated defibrination three times to obtain purple sweet potato slurry;

[0035] (3) Extraction of anthocyanins: Add 1.5 parts of pectinase to 150 parts of purple sweet potato slurry obtained above, mix well, and add citric acid to adjust the pH value of the solution to 3.5, then raise the temperature to 45-50 °C and keep it for 2 hours. Then add 5 parts of poloxamer and 3 parts of anionic polyacrylamide, stir to make it completely dissolved, let i...

Embodiment 3

[0041] (1) Purple sweet potato cleaning: put the purple sweet potato in the cleaning pool, add cleaning solution to submerge the purple sweet potato, stir it every 30 minutes, remove the purple sweet potato after 2 hours, and spread the purple sweet potato single layer on the sieve plate Rinse with clean water for 3 minutes, and drain the water;

[0042] (2) Purplish sweet potato defibrination: the cleaned purple sweet potato is cut into thin slices, sent to a refiner together with 5 times the weight of water for defibrination, and repeated defibrination three times to obtain purple sweet potato slurry;

[0043] (3) Extraction of anthocyanins: Add 1.5 parts of pectinase to 150 parts of purple sweet potato slurry obtained above, mix well, and add citric acid to adjust the pH value of the solution to 3.5, then raise the temperature to 45-50 °C and keep it for 2 hours. Then add 5 parts of poloxamer and 3 parts of anionic polyacrylamide, stir to make it completely dissolved, let i...

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Abstract

The invention discloses a high efficiency extraction method of purple sweet potato anthocyanidin, and belongs to the technical field of anthocyanidin extraction. The high efficiency extraction method comprises following steps: 1, purple sweet potato washing; 2, purple sweet potato pulp grinding; 3, anthocyanidin extraction; 4, extract separation; and 5, powder preparing. The high efficiency extraction method of purple sweet potato anthocyanidin possesses following advantages: operation is simple; energy consumption is low; investment cost is low; the amount of water used for washing purple sweet potato is reduced greatly; washing time is shortened; the cleanliness of purple sweet potato after washing is ensured; extraction and separation are adopted to increase the extraction ratio of anthocyanidin, and shortening extraction time; selective separation of anthocyanidin is realized, and loss of anthocyanidin in extraction process is reduced using macroporous resin.

Description

[0001] Technical field: [0002] The invention relates to the technical field of anthocyanin extraction, in particular to a high-efficiency extraction method of purple potato anthocyanin. [0003] Background technique: [0004] Purple sweet potato, also known as purple sweet potato, is a common perennial dicotyledonous plant, herb, with slender tendrils and creeping stems. The color of the purple potato flesh is purple. Because it is rich in anthocyanins and other health-care substances for human nutrition, it has been identified as a special variety in recent years. The anthocyanin content is 20-180mg / 100g, which has high edible and medicinal value, and is a pure natural health food. [0005] At present, the widely used extraction method of purple sweet potato anthocyanins is to wash and slice purple sweet potato, add citric acid aqueous solution to extract, and the obtained extract is directly dried by concentrated powder spraying, or the extract is absorbed by macroporous a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62C09B61/00
CPCC07D311/62C09B61/00
Inventor 米文彪
Owner 安徽米乐食品有限公司
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