Process for extracting anthocyanin of purple sweet potato by utilizing citric acid solution

A technology of purple sweet potato and acidified water, which is applied to chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of few resources, high market price, and high extraction cost, and achieve large area, low extraction cost, and raw material The effect of a wide range of sources

Inactive Publication Date: 2003-12-10
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of resources, high extraction costs,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Add 1,000 grams of washed and crushed purple sweet potato to 4,000 ml of 4% citric acid water solvent, extract at 60°C for 4 hours, filter out the clear liquid, and perform a second extraction on the filter residue according to the above conditions, remove the filter residue, and filter twice The effluents were combined, allowed to stand and filtered to remove cold water insoluble matter, and concentrated under vacuum to obtain a liquid product.

Embodiment 2

[0018] Add 1,000 grams of washed and crushed purple sweet potato, add 3,000 ml of 5% citric acid water solvent, extract at 50°C for 3 hours, filter out the clear liquid, and carry out the second extraction of the filter residue according to the above conditions, remove the filter residue, and filter twice The effluents were combined, allowed to stand and filtered to remove cold water insoluble matter, and concentrated under vacuum to obtain a liquid product.

[0019] The liquid pigment product has an absorption peak at 297-298nm and 326-334nm respectively after being detected by an ultraviolet spectrophotometer, which proves that the acyl structure of the anthocyanins has not been destroyed. In addition, through the inspection of the Jiangsu Provincial Center for Disease Control and Prevention on the liquid pigment product, all indicators of the product meet the hygienic standards for food additives.

Embodiment 3

[0021] Add 1,000 grams of washed and crushed purple sweet potato to 4,000 ml of 4% citric acid water solvent, extract at 60°C for 4 hours, filter out the clear liquid, and perform a second extraction on the filter residue according to the above conditions, remove the filter residue, and filter twice Combine the liquids, let stand and filter to remove cold water insoluble matter, then use macroporous adsorption resin model DM-130 to separate and purify, after washing away impurities, desorb and elute the pigment solution with 40% ethanol, and elute the The pigment solution is concentrated under reduced pressure at 65°C and spray-dried to obtain a powder product.

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PUM

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Abstract

Firstly, cleaning purple sweet potato and pulverizing it, using 4-5% citric acid aqueous solution (weight percentage) to extract it according to the ratio of 1:3-1:4, extracting for 3-4 hr. at 50-60 deg.C, filtering, making secondary extraction of the filter residue with 4-5 % citric and aqueous solution, removing filter residue, combining two filtrates, removing precipitate impurity insoluble incold water, vacuum reduced pressure concentrating to obtain liquid product, also can adopt macroporous adsorption resin to make separation and purification, refining and washing out impurity, using 40%-60% ethyl alcohol to strip and elute the colouring matter liquor, vacuum reduced pressure concentrating and spray-drying said colouring matter liquor at 65-75 deg.C so as to obtain the invented product.

Description

technical field [0001] The invention relates to a method for extracting natural pigments, in particular to a process for extracting anthocyanins from purple sweet potatoes by using purple sweet potatoes as raw materials and using citric acidified water solvent as the main extraction agent. Background technique [0002] Pigments have been widely used in food processing, cosmetics production and other industries in the world, but most of them are chemical pigments produced by artificial synthesis. As many varieties of synthetic pigments have been found to have severe chronic toxicity and carcinogenicity, many countries, especially developed countries, have successively removed many synthetic pigments from the list of permitted pigments. Worldwide, there were at least 100 synthetic pigments used in food coloring in the 1950s, and more than 60 were banned in the 1990s. The only synthetic pigments promulgated by the Ministry of Health in May 1978 were amaranth, There are four ki...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 尹晴红陈明刘邮洲谢一芝蔺定运王建新李荣林耿志明王恒
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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