Method for extracting purple potato anthocyanin through combination of enzyme method and ultrasonic method

Abstract

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...

AI Technical Summary

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