Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

被引：167

作者：

Fan, Gongjian ^{[1
]}

Han, Yonbin ^{[1
]}

Gu, Zhenxin ^{[1
]}

Chen, Deming ^{[1
]}

机构：

[1] Nanjing Agr Univ, Dept Food Sci & Technol, Nanjing 210095, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 01期

关键词：

purple sweet potato; anthocyanin; extraction; response surface methodology; optimization;

D O I：

10.1016/j.lwt.2007.01.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Optimization for purple sweet potato (Ipomoea batatas (L.) Lam) anthocyanins (PSPAs) extraction was investigated using response surface methodology in this paper. PSPAs were extracted using acid-ethanol at different extraction temperature (40-80 degrees C), time (60-120 min) and solid-liquid ratio (1:15-1:30). The combined effects of extraction conditions on PSPAs yield and color attributes (expressed as L*, C* and H) were studied using a three-level three-factor Box-Behnken design. The results showed that The highest yield (158mg/100g dw) of PSPAs were reached at the temperature 80 degrees C, extraction time 60 min, and solid-liquid ratio 1:32. PSPAs yield indicated a high and significant correlation with L* (P<0.05; r = -0.961) and it was significantly affected by extraction temperature (P<0.01) and solid-liquid ratio (P<0.05). (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：155 / 160

页数：6

共 20 条

[1] Response surface methodology: A neural network approach [J].

Anjum, MF ;

Tasadduq, I ;

AlSultan, K .

EUROPEAN JOURNAL OF OPERATIONAL RESEARCH, 1997, 101 (01) :65-73

[2]

[Anonymous], J BIOMED BIOTEC 1201

[3]

[Anonymous], 1998, FLAVONOIDS HLTH DIS

[4]

Bolivar A.C.C., 2004, FOOD CHEM, V86, P69

[5]

BRIGITA L, 2005, J FOOD ENG, V71, P214

[6] Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhao wines [J].

Castillo-Sánchez, JJ ;

Mejuto, JC ;

Garrido, J ;

García-Falcón, S .

FOOD CHEMISTRY, 2006, 97 (01) :130-136

[7] LC-MS analysis of anthocyanins from purple corn cob [J].

de Pascual-Teresa, S ;

Santos-Buelga, C ;

Rivas-Gonzalo, JC .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (09) :1003-1006

[8] FOOD COLORANTS - ANTHOCYANINS [J].

FRANCIS, FJ .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1989, 28 (04) :273-314

[9] Two acylated anthocyanins from purple sweet potato [J].

Goda, Y ;

Shimizu, T ;

Kato, Y ;

Nakamura, M ;

Maitani, T ;

Yamada, T ;

Terahara, N ;

Yamaguchi, M .

PHYTOCHEMISTRY, 1997, 44 (01) :183-186

[10] Cyclamen red colors based on a macrocyclic anthocyanin in carnation flowers [J].

Gonnet, JF ;

Fenet, B .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (01) :22-26

← 1 2 →