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Extraction and purification method for anthocyanin in purple sweet potato

A purification method and technology of purple sweet potato, applied in chemical instruments and methods, organic chemistry, azo dyes, etc., can solve problems such as the destruction of purple sweet potato anthocyanins, and achieve high-purity quality and stability assurance, production cost reduction, etc. Effect

Inactive Publication Date: 2013-07-10
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the experimental data show that the combination of cellulase and pectinase can destroy purple sweet potato anthocyanins to a certain extent, and the specific mechanism is still in the process of exploration and research.

Method used

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  • Extraction and purification method for anthocyanin in purple sweet potato
  • Extraction and purification method for anthocyanin in purple sweet potato
  • Extraction and purification method for anthocyanin in purple sweet potato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take 50g of purple sweet potato whole powder, mix it with 500mL of 3% citric acid aqueous solution to form purple sweet potato milk, take 50mL of slurry evenly, add 100U / mL of pectinase, cellulase, α-amylase respectively, and enzymatically hydrolyze at 50°C After 2 hours, the change of anthocyanin pigment content in purple sweet potato pulp was measured to determine the optimum enzyme amount.

[0039] Experimental results such as figure 1 as shown, figure 1 The absorbance of the pigment extracted by α-amylase in the medium increases as the enzymatic hydrolysis time increases. Part of the pigment in the pigment solution is attached by macromolecular starch granules. When the enzymatic hydrolysis reaches 80 minutes, the pigment detachment reaches the maximum, and there is a downward trend after 80 minutes. The absorbance did not change much, so it was determined that the optimal enzymatic hydrolysis time of α-amylase was 80min. From 20min to 120min, the pectinase has no...

Embodiment 2

[0041] Take 50 mL of the uniform purple sweet potato slurry described in Example 1, add 200, 300, 400, 500, 600, 700 U / mL of α-amylase respectively, adjust the pH value to 5, and measure the purple sweet potato after enzymolysis at 50 ° C for 2 hours. Sweet potato anthocyanin pigment content, determine the optimum enzyme addition amount.

[0042] Experimental results such as figure 2 shown by figure 2 It can be seen that the pigment extraction effect is the best when the amount of α-amylase added is 500U / mL. Before 500U / mL, the enzyme dosage is insufficient, and some purple sweet potato anthocyanins have not been extracted. When 500U / mL, the pigment is extracted fully, and then continue to add For enzymes, the absorbance curve tends to be flat, and the absorbance does not change greatly, so 500U / mL is selected as the optimum amount of α-amylase added.

Embodiment 3

[0044]Take the above 50mL homogeneous slurry, add 150U / mL α-amylase respectively, adjust the pH value to 5, and measure the content of purple sweet potato anthocyanin pigment after enzymatic hydrolysis at 50, 60, 70, 80, 90°C for 2 hours respectively, and determine Optimum temperature for enzyme action.

[0045] Experimental results such as image 3 shown by image 3 It can be seen that with the change of temperature, the absorbance of the enzymatic hydrolyzate increases first, then decreases gradually, and the absorbance reaches the maximum at 60°C. Before 60°C, the enzyme activity does not reach the maximum, but it has not been denatured, so the absorbance increases continuously. After 60°C, as the temperature rises, the spatial structure of all enzyme molecules is destroyed to varying degrees. The enzyme rapidly loses most of its biological activity, the enzyme denatures, the activity decreases, and the effect of the enzyme decreases, so the absorbance gradually decreases...

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Abstract

The invention discloses an extraction and purification method for purple sweet potato anthocyanin. According to the extraction and purification method, an alpha-amylase method is adopted to carry out enzymolysis processing on purple sweet potato entire powder so as to achieve the purpose of maximally extracting purple sweet potato anthocyanin, and meanwhile, AB-8 adsorbent resin is adopted to carry out purification, so that the yield and the quality of the purple sweet potato anthocyanin are greatly improved, the extraction rate reaches up to 72.223 mg / g, and the color value is that E<1%>[1cm]m(530nm)=92. The extraction and purification method comprises the steps of: adding the alpha-amylase with the enzyme activity of 200 U in each mL of purple sweet potato emulsion to carry out the enzymolysis processing, carrying out adsorption and purification by utilizing AB-8 macroporous adsorption resin after centrifuging, and carrying out freeze drying to obtain purple sweet potato anthocyanin samples after concentrating. The extraction and purification method is applied to the field of pigment extraction and particularly applied to extraction of the purple sweet potato anthocyanin, the yield and the quality of the purple sweet potato anthocyanin are improved, and a novel concept is provided for the industrial production of the purple sweet potato anthocyanin is provided; and the extraction and purification method can be widely applied to deep processing of the purple sweet potato and other pigment extraction fields.

Description

technical field [0001] The invention relates to the field of natural pigment production technology, in particular to a method for extracting and purifying anthocyanins from purple sweet potatoes. Background technique [0002] Purple sweet potato (Ipomoea.batatas Lam.) is a new variety of sweet potato with high anthocyanin in its root tuber. It is widely planted in Shandong, Guangdong, Guangxi, Yunnan and other provinces with extensive resources. The anthocyanins contained in purple sweet potato are equivalent to grape skin and other raw materials, and its stability is better than that of grape skin and blackberry pigments. It is an important natural pigment source; recent studies have shown that anthocyanins extracted from purple sweet potato have It is a natural pigment with extensive resources, outstanding biological functions and good stability due to its anti-mutation, anti-oxidation, active oxygen elimination ability, blood pressure regulation and liver function relief....

Claims

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Application Information

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IPC IPC(8): C07H17/065C07H1/08C09B61/00
CPCC09B61/00A23L5/43
Inventor 王世清肖军霞张岩姜文利孙莉
Owner QINGDAO AGRI UNIV
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