Method for extracting purple potato anthocyanin through combination of enzyme method and ultrasonic method
A purple potato, combined extraction technology, applied in the direction of organic chemistry, can solve the problems of low extraction rate, slow reaction speed, less pure anthocyanin, etc., to improve extraction rate, accelerate diffusion and leaching, speed up mass transfer and The effect of heat transfer rate
Pending Publication Date: 2021-10-19
ZHEJIANG LIZIYUAN FOOD CO LTD
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Problems solved by technology
However, there are not many products containing anthocyanins on the market, and domestic extraction methods for anthocyanins are mainly solvent extraction and ultrasonic extraction, the extraction rate is very low, and the pure anthocyanins obtained are very few. Therefore, the research on the extraction process of purple potato anthocyanins has very important practical significance.
[0006] At present, the extraction of purple potato anthocyanins is mainly based on solvent extraction and ultrasonic extraction. Slow, the calculated value is not intuitive enough
Method used
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Experimental program
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Embodiment
[0031] A method for enzymatic-ultrasonic joint extraction of purple potato anthocyanins, comprising the following steps:
[0032] Step 1: Pretreatment of raw materials: Harvest clean and complete purple potatoes, wash off the mud and dust on them, dry the skin with filter paper, and then cut into thin slices;
[0033] Thinly sliced potato chips are easy to freeze-dry and crush, subdivided, frozen quickly, crushed more thoroughly, and improve production efficiency;
[0034] Step 2: Freeze-drying: Pre-freeze the sliced potatoes in Step 1 immediately below -20°C for 24 hours, and vacuum freeze-dry after 24 hours;
[0035] The dried potato chips after vacuum freeze-drying are convenient for storage and can be taken out at any time, while avoiding deterioration and entering sundries and improving purity;
[0036] Step 3: Pulverizing: pulverize the freeze-dried potato flakes in step 2, and pass through an 80-mesh sieve to obtain purple potato flour, which is placed in an airtig...
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The invention discloses a method for extracting purple potato anthocyanin through combination of an enzyme method and an ultrasonic method. The method comprises the following preparation steps of: step 1, pretreating raw materials; step 2, freeze-drying; step 3, crushing; step 4, weighing; step 5, adding enzyme; step 6, performing ultrasonic treatment; step 7, centrifuging; and step 8, filtering. The method has the beneficial effects that potato powder is put into an HCl-C2H5OH solution (the acid-alcohol ratio is 1: 1) and a cellulase solution, cellulose of the potato powder can be hydrolyzed by utilizing cellulase, cell walls and cell membranes are effectively damaged, and dissolution of anthocyanin is accelerated, so that the purpose of improving the extraction rate is achieved; a cell structure can be broken through the mechanical action generated by ultrasonic waves, the mass transfer and heat transfer speed of a system is increased, and diffusion and leaching of effective components are accelerated; and an enzyme method-ultrasonic combined technology is used for extraction, so that the extraction rate of the purple potato anthocyanin is increased, and a theoretical basis is provided for development and utilization of the anthocyanin.
Description
technical field [0001] The invention relates to the field of food, in particular to a method for extracting purple potato anthocyanins through the combination of enzyme method and ultrasound. Background technique [0002] Anthocyanin, also known as anthocyanin, is a 3,5,7-trihydroxy-2-phenylbenzopyran cationic structure. It is a water-soluble natural pigment widely found in plants in nature. It is also a component of petals and fruits. One of the main pigments of color belongs to flavonoids. Anthocyanins mainly exist in the cell fluid of many plants in the form of glycosides. Later, anthocyanins were successively discovered by scientists in blueberries, tea leaves, grapes and other plants. So far, there are more than 20 kinds of anthocyanins that have been discovered chemically, among which cyanidins, geranium pigments, delphinium pigments, mallow pigments, peony pigments, and morning glory pigments are mainly glycosides. form of common edible anthocyanins. [0003] Purpl...
Claims
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Login to View More IPC IPC(8): C07D311/62
CPCC07D311/62
Inventor 王顺余吴淑清杨柳洪豆
Owner ZHEJIANG LIZIYUAN FOOD CO LTD