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Method for extracting anthocyanin from purple potatoes

A purple potato, extraction method technology, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problem of low extraction rate of anthocyanin, and achieve the effects of optimized extraction method, simple operation and wide application range

Inactive Publication Date: 2018-01-09
VEGETABLE RES INST OF TIBET ACADEMY OF AGRI & ANIMAL HUSBANDRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the starch content of the pulp is as high as 13-15%, the taste is good, and the quality is excellent, and this variety is rich in anthocyanins. In addition to inhibiting carcinogens, anthocyanins can also enhance human immunity, delay aging, and enhance immunity. Physical fitness, enhance eyesight, but the extraction rate of anthocyanins in purple potatoes is low by traditional methods, so it is necessary to study and improve the extraction method of anthocyanins in purple potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Present embodiment is a kind of extraction method of purple potato anthocyanin, and this method comprises the steps:

[0023] Step S1, washing and slicing fresh purple potatoes, drying and crushing, and then sieving to obtain purple potato powder;

[0024] Step S2, adding 46.9g of extractant to 3.1g of purple potato powder, the ethanol in the aforementioned extractant accounts for 20% of the total mass of the extractant; that is, the mass ratio between the purple potato powder and the extractant is 1:15; The total amount of substances is 50g;

[0025] Step S3, placing the mixed solution of purple potato powder and extractant in an environment of 80 degrees Celsius for 3 hours;

[0026] Step S4, after evaporating the mixed solution of the purple potato powder and the extractant after standing still into a solid or a solid-liquid mixture, the obtained substance is the anthocyanin in the purple potato.

[0027] In the present embodiment, by adjusting the ethanol content ...

Embodiment 2

[0029] Present embodiment is a kind of extraction method of purple potato anthocyanin, and this method comprises the steps:

[0030] Step S1, after washing and slicing the fresh purple potatoes, dry them in an environment of 50 to 70 degrees Celsius until the water content is less than 13%, and then crush them; the crushed purple potatoes are sieved with an 80-mesh sieve ;

[0031] Step S2, adding 190.5g of extractant to 9.5g of purple potato powder, the ethanol in the aforementioned extractant accounts for 35% of the total mass of the extractant; that is, the mass ratio between the purple potato powder and the extractant is 1:20; Kind of substance is 200g in total; The extractant added in this step needs to adjust its pH value to 3.5; that is, in the extractant, the balance except ethanol is slightly acidic water;

[0032] Step S3, placing the mixed solution of purple potato powder and extractant in an environment of 70 degrees Celsius for 2.5 hours;

[0033] Step S4, after...

Embodiment 3

[0036] Present embodiment is a kind of extraction method of purple potato anthocyanin, and this method comprises the steps:

[0037] Step S1, after washing and slicing the fresh purple potatoes, dry them in an environment of 50 to 70 degrees Celsius until the water content is less than 13%, and then crush them; the crushed purple potatoes are sieved with an 80-mesh sieve ;

[0038] Step S2, adding 482.1g of extractant to 17.9g of purple potato powder, the ethanol in the aforementioned extractant accounts for 61% of the total mass of the extractant; that is, the mass ratio between the purple potato powder and the extractant is 1:27; The total amount of the substances is 500g; the extractant added in this step needs to have its pH value adjusted to 1; that is, in the extractant, the balance except ethanol is slightly acidic water; and in this step, purple The mixed solution of potato powder and extractant is placed in a dark environment;

[0039] Step S3, placing the mixed sol...

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PUM

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Abstract

The invention discloses a method for extracting anthocyanin from purple potatoes, and belongs to a method for extracting anthocyanin. The method comprises the following steps A, adding an extracting agent into purple potato powder, wherein ethanol in the extracting agent is 20 to 80 percent based on the total mass of the extracting agent, and the mass ratio of the purple potato powder to the extracting agent is (1:15) to (1:35); B, placing a mixed solution of the purple potato powder and the extracting agent in an environment of 50 to 80 DEG C, and standing for 1 to 3 hours; C, evaporating themixed solution of the purple potato powder and the extracting agent into a solid or a solid-liquid mixture after standing to obtain a substance, which is the anthocyanin in the purple potatoes. By adjusting the ethanol content of the extracting agent and the mass ratio of the extracting agent to the purple potato powder, the extraction rate of an anthocyanin component in the purple potato powder(the anthocyanin content mg / the potato content g) is increased remarkably; the extraction method of the anthocyanin in the purple potatoes is further optimized.

Description

technical field [0001] The present invention relates to a kind of extraction method of anthocyanin, more specifically, the present invention mainly relates to a kind of extraction method of purple potato anthocyanin. Background technique [0002] Purple potato is a plant of the genus Solanaceae of the dicotyledonous class Solanaceae. The potato is oblong in shape and the bud eyes are small. The peel is dark purple, jet black and shiny, rich in luster. And the starch content of the pulp is as high as 13-15%, the taste is good, and the quality is excellent, and this variety is rich in anthocyanins. In addition to inhibiting carcinogens, anthocyanins can also enhance human immunity, delay aging, and enhance immunity. Physical fitness, enhance eyesight, but the extraction rate of anthocyanins in purple potatoes is low by traditional methods, so it is necessary to study and improve the extraction method of anthocyanins in purple potatoes. Contents of the invention [0003] On...

Claims

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Application Information

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IPC IPC(8): C07D311/62C09B61/00
Inventor 许娟妮张文会代安国曾钰婷谭淑琼白玛玉珍斯年祁驰恒欧珠李淑萍王世彬
Owner VEGETABLE RES INST OF TIBET ACADEMY OF AGRI & ANIMAL HUSBANDRY SCI