CN106632208A - Extraction method for anthocyanin from purple sweet potato - Google Patents
Extraction method for anthocyanin from purple sweet potato Download PDFInfo
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- CN106632208A CN106632208A CN201611243253.7A CN201611243253A CN106632208A CN 106632208 A CN106632208 A CN 106632208A CN 201611243253 A CN201611243253 A CN 201611243253A CN 106632208 A CN106632208 A CN 106632208A
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention mainly relates to the technical field of deep processing of agricultural and sideline products, and discloses an extraction method for anthocyanin from purple sweet potato. The extraction method comprises the following steps: pulping, crude extraction, concentration, first purification, secondary purification, drying and packaging. The method is simple, green, environment-friendly, safe and healthy, does not generate high temperature and toxic substances in the whole preparation process, and reaches an extraction rate of 76.3% and a purity of 91.5%. According to the invention, the purple sweet potato is enzymolyzed after frozen, so tissue cells of the purple sweet potato are destroyed, and the juice yield is increased by 37.2%; water is used for ultrasonic extraction, so a large amount of cost is saved; purple sweet potato residue can be deep-processed for preparation of food with the flavor of the purple sweet potato, so the utilization rate of the purple sweet potato is improved; first purification of a concentrated extract through macroporous resin removes colorless impurities dissolved in water; second purification through freeze precipitation promotes unstable substances to generate precipitates; and further filtration and purification maintain the storage stability of the anthocyanin, so the shelf life is prolonged, and the economic income is increased by 18.4%.
Description
Technical field
The invention mainly relates in processing of agriculture product technical field, more particularly to a kind of purple potato anthocyanidin extraction side
Method.
Background technology
Purple potato, is called black potato, and potato meat is in purple to darkviolet.It is also rich in addition to the nutrient content with common Ipomoea batatas
Containing selenium element and anthocyanidin.Anthocyanidin has preventive and therapeutic action to various diseases, is described as after water, protein, fat, carbon water
The seventh-largest essential nutrients after compound, vitamin, mineral matter, can strengthen immunity, it is anti-oxidant, remove free radical,
Protection cardiovascular and cerebrovascular, protects liver, stimulates circulation, Reduce allergy, radioresistance, protects eyesight, anticancer suppression cancer.
Purple potato is one of main source of anthocyanidin, but when extracting anthocyanidin at present more than entered using toxic solvents such as methyl alcohol
Row is extracted, and recovery rate and purity are relatively low, and effect is undesirable.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide in a kind of purple potato anthocyanidin extracting method.
The extracting method of anthocyanidin, comprises the following steps in a kind of purple potato：
（1）Beating：Fresh, the ripe, purple potato without damage is selected, is cleaned, add the vitamin C of purple potato weight 0.03 ~ 0.05%,
It is 60 ~ 80 mesh to be crushed to particle diameter, is freezed 24 ~ 26 hours, naturally to thaw, destruction purple potato tissue, improves crushing juice rate, obtains purple potato and starches；
（2）Slightly carry：Complex enzyme is added in purple potato slurry, the mass concentration for making complex enzyme is 0.06 ~ 0.08%, is well mixed, in 42
~ 44 DEG C of stirrings are digested 180 ~ 200 minutes, add extractant, and solid-liquid ratio is 1:6 ~ 7, it is well mixed, surpass in 4 ~ 6 DEG C, 33 ~ 35kHz
Sound 40 ~ 50 minutes, destruction purple potato tissue, improves crushing juice rate, filters, and repeats to extract 3 times, filters, and obtains purple sweet potato and crude extract；
（3）Concentration：It is original 1/3 that crude extract is placed in into -43 ~ -41 DEG C of freeze-drying to volumes, obtains concentrated extracting solution；
（4）Once purify：Concentrated extracting solution is added into X5 macroreticular resins, adsorption flow rate is 1.2 ~ 1.4BV/h, and 50 are stood after absorption
~ 60 minutes, washed and desorbed, removal be dissolved in water without colored foreign, obtain and once purify anthocyanidin；
（5）It is secondarily purified：It is 1.2 ~ 1.4% sodium hydroxide solution to addition mass fraction in anthocyanidin is once purified, adjusts pH
To 8.3 ~ 8.5, it is well mixed, is placed in -12 ~ -10 DEG C, stand 6 ~ 7 days, cross 0.22 μm of filter membrane, promotes unstable material to produce
Precipitation, and then Purification by filtration, keep the storage-stable of anthocyanidin, obtain secondarily purified anthocyanidin；
（6）It is dried：Secondarily purified anthocyanidin is placed in into 43 ~ 45 DEG C to be concentrated into without ethanol, the lemon that mass fraction is 2 ~ 3% is added
Acid solution, adjusts pH to 4.3 ~ 4.5, and freeze-drying to no moisture improves the storage rate of anthocyanidin, obtains cyanine in purple potato
Element；
（7）Packaging：Vacuum packaging, obtains finished product.
The step（2）Complex enzyme, be made up of the raw material of following weight portion：Amylase 16 ~ 18, cellulase 11 ~ 13,
Hemicellulase 5 ~ 7, lipase 4 ~ 6.
The step（2）Extractant, be pH be 3.6 ~ 4.2 aqueous citric acid solution.
The step（2）Purple sweet potato, for preparing biscuit, bread, noodles, congee, fermented wine, fermented vinegar.
The step（4）Washing, deionized water rinses, and washing flow velocity is 1.6 ~ 1.8BV/h, wash time for 20 ~
22 hours.
The step（4）Desorption, first desorbed for 86 ~ 88% ethanol solution with volume fraction, desorption flow velocity is
1.4 ~ 1.6BV/h, desorbs 3 ~ 4 hours, then is desorbed for 92 ~ 94% ethanol solution with volume fraction, and desorption flow velocity is 1.3 ~
1.5BV/h, desorbs 5 ~ 7 hours.
The extracting method of anthocyanidin in the purple potato, the operation room temperature of whole process is 20 ~ 25 DEG C.
The extracting method of anthocyanidin in the purple potato, the purple sweet potato anthocyanin for preparing.
The application of the purple sweet potato anthocyanin, for preparing health food and skin care item.
It is an advantage of the invention that：The extracting method of anthocyanidin in a kind of purple potato that the present invention is provided, method is simple, green ring
Protect, safety and Health, whole preparation process is produced without high temperature and noxious material, extraction rate reached to 76.3%, and purity reaches 91.5%；It is purple
Digested after potato is chilled, destroyed the histocyte of purple potato, crushing juice rate is improved 37.2%, and ultrasonic extraction is carried out with water, saved big
Amount cost, purple sweet potato can carry out deep processing, prepare the food with purple potato local flavor, improve purple potato utilization rate；Concentrated extracting solution Jing
Macroreticular resin is once purified, removal be dissolved in water without colored foreign, desorbed stage by stage during desorption, can fully desorb flower
Blue or green element, improves the recovery rate of anthocyanidin；Chilled precipitation carries out secondarily purified, promotion unstable material generation precipitation, and then mistake
Filter purifying, keeps the storage-stable of anthocyanidin, Shelf-life, income to improve 18.4%.
Specific embodiment
Below with the specific embodiment explanation present invention.
Embodiment 1
The extracting method of anthocyanidin, comprises the following steps in a kind of purple potato：
（1）Beating：Fresh, the ripe, purple potato without damage is selected, is cleaned, add the vitamin C of purple potato weight 0.03%, be crushed to
Particle diameter is 60 mesh, is freezed 24 ~ 26 hours, naturally to thaw, destruction purple potato tissue, improves crushing juice rate, obtains purple potato slurry；
（2）Slightly carry：Complex enzyme is added in purple potato slurry, the mass concentration for making complex enzyme is 0.06%, is well mixed, and is stirred in 42 DEG C
Mix enzymolysis 180 minutes, add extractant, solid-liquid ratio is 1:6, be well mixed, in 4 DEG C, 33kHz ultrasound 40 minutes, destroy purple potato
Tissue, improves crushing juice rate, filters, and repeats to extract 3 times, filters, and obtains purple sweet potato and crude extract；
（3）Concentration：It is original 1/3 that crude extract is placed in into -43 DEG C of freeze-dryings to volume, obtains concentrated extracting solution；
（4）Once purify：Concentrated extracting solution is added into X5 macroreticular resins, adsorption flow rate is 1.2BV/h, 50 ~ 60 are stood after absorption
Minute, washed and desorbed, removal be dissolved in water without colored foreign, obtain and once purify anthocyanidin；
（5）It is secondarily purified：To once purify anthocyanidin in add mass fraction be 1.2% sodium hydroxide solution, adjust pH to
8.3, it is well mixed, -12 DEG C are placed in, 6 days are stood, 0.22 μm of filter membrane is crossed, promote unstable material to produce precipitation, and then filter
Purifying, keeps the storage-stable of anthocyanidin, obtains secondarily purified anthocyanidin；
（6）It is dried：Secondarily purified anthocyanidin is placed in into 43 DEG C to be concentrated into without ethanol, the citric acid for adding mass fraction to be 2% is molten
Liquid, adjusts pH to 4.3 ~ 4.5, and freeze-drying to no moisture improves the storage rate of anthocyanidin, obtains anthocyanidin in purple potato；
（7）Packaging：Vacuum packaging, obtains finished product.
The step（2）Complex enzyme, be made up of the raw material of following weight portion：Amylase 16, cellulase 11, half fiber
Plain enzyme 5, lipase 4.
The step（2）Extractant, be aqueous citric acid solution that pH is 3.6.
The step（2）Purple sweet potato, for preparing biscuit, bread, noodles, congee, fermented wine, fermented vinegar.
The step（4）Washing, deionized water rinse, washing flow velocity be 1.6BV/h, wash time be 20 hours.
The step（4）Desorption, first desorbed with the ethanol solution that volume fraction is 86%, desorption flow velocity be
1.4BV/h, desorbs 3 hours, then is desorbed with the ethanol solution that volume fraction is 92%, and desorption flow velocity is 1.3BV/h, desorbs 5
Hour.
The extracting method of anthocyanidin in the purple potato, the operation room temperature of whole process is 20 ~ 25 DEG C.
The extracting method of anthocyanidin in the purple potato, the purple sweet potato anthocyanin for preparing.
The application of the purple sweet potato anthocyanin, for preparing health food and skin care item.
Embodiment 2
The extracting method of anthocyanidin, comprises the following steps in a kind of purple potato：
（1）Beating：Fresh, the ripe, purple potato without damage is selected, is cleaned, add the vitamin C of purple potato weight 0.04%, be crushed to
Particle diameter is 60 mesh, is freezed 24 ~ 26 hours, naturally to thaw, destruction purple potato tissue, improves crushing juice rate, obtains purple potato slurry；
（2）Slightly carry：Complex enzyme is added in purple potato slurry, the mass concentration for making complex enzyme is 0.07%, is well mixed, and is stirred in 43 DEG C
Mix enzymolysis 190 minutes, add extractant, solid-liquid ratio is 1:6, be well mixed, in 5 DEG C, 34kHz ultrasound 45 minutes, destroy purple potato
Tissue, improves crushing juice rate, filters, and repeats to extract 3 times, filters, and obtains purple sweet potato and crude extract；
（3）Concentration：It is original 1/3 that crude extract is placed in into -42 DEG C of freeze-dryings to volume, obtains concentrated extracting solution；
（4）Once purify：Concentrated extracting solution is added into X5 macroreticular resins, adsorption flow rate is 1.3BV/h, 50 ~ 60 are stood after absorption
Minute, washed and desorbed, removal be dissolved in water without colored foreign, obtain and once purify anthocyanidin；
（5）It is secondarily purified：To once purify anthocyanidin in add mass fraction be 1.3% sodium hydroxide solution, adjust pH to
8.4, it is well mixed, -11 DEG C are placed in, 6 days are stood, 0.22 μm of filter membrane is crossed, promote unstable material to produce precipitation, and then filter
Purifying, keeps the storage-stable of anthocyanidin, obtains secondarily purified anthocyanidin；
（6）It is dried：Secondarily purified anthocyanidin is placed in into 44 DEG C to be concentrated into without ethanol, the citric acid for adding mass fraction to be 2.5% is molten
Liquid, adjusts pH to 4.3 ~ 4.5, and freeze-drying to no moisture improves the storage rate of anthocyanidin, obtains anthocyanidin in purple potato；
（7）Packaging：Vacuum packaging, obtains finished product.
The step（2）Complex enzyme, be made up of the raw material of following weight portion：Amylase 17, cellulase 12, half fiber
Plain enzyme 6, lipase 5.
The step（2）Extractant, be pH be 3.6 ~ 4.2 aqueous citric acid solution.
The step（2）Purple sweet potato, for preparing biscuit, bread, noodles, congee, fermented wine, fermented vinegar.
The step（4）Washing, deionized water rinse, washing flow velocity be 1.7BV/h, wash time be 21 hours.
The step（4）Desorption, first desorbed with the ethanol solution that volume fraction is 87%, desorption flow velocity be
1.5BV/h, desorbs 3 hours, then is desorbed with the ethanol solution that volume fraction is 93%, and desorption flow velocity is 1.4BV/h, desorbs 6
Hour.
The extracting method of anthocyanidin in the purple potato, the operation room temperature of whole process is 20 ~ 25 DEG C.
The extracting method of anthocyanidin in the purple potato, the purple sweet potato anthocyanin for preparing.
The application of the purple sweet potato anthocyanin, for preparing health food and skin care item.
Embodiment 3
The extracting method of anthocyanidin, comprises the following steps in a kind of purple potato：
（1）Beating：Fresh, the ripe, purple potato without damage is selected, is cleaned, add the vitamin C of purple potato weight 0.05%, be crushed to
Particle diameter is 80 mesh, is freezed 26 hours, naturally to thaw, destruction purple potato tissue, improves crushing juice rate, obtains purple potato slurry；
（2）Slightly carry：Complex enzyme is added in purple potato slurry, the mass concentration for making complex enzyme is 0.08%, is well mixed, and is stirred in 44 DEG C
Mix enzymolysis 200 minutes, add extractant, solid-liquid ratio is 1:7, be well mixed, in 6 DEG C, 35kHz ultrasound 50 minutes, destroy purple potato
Tissue, improves crushing juice rate, filters, and repeats to extract 3 times, filters, and obtains purple sweet potato and crude extract；
（3）Concentration：It is original 1/3 that crude extract is placed in into -41 DEG C of freeze-dryings to volume, obtains concentrated extracting solution；
（4）Once purify：Concentrated extracting solution is added into X5 macroreticular resins, adsorption flow rate is 1.4BV/h, 50 ~ 60 are stood after absorption
Minute, washed and desorbed, removal be dissolved in water without colored foreign, obtain and once purify anthocyanidin；
（5）It is secondarily purified：To once purify anthocyanidin in add mass fraction be 1.4% sodium hydroxide solution, adjust pH to
8.5, it is well mixed, -10 DEG C are placed in, 7 days are stood, 0.22 μm of filter membrane is crossed, promote unstable material to produce precipitation, and then filter
Purifying, keeps the storage-stable of anthocyanidin, obtains secondarily purified anthocyanidin；
（6）It is dried：Secondarily purified anthocyanidin is placed in into 45 DEG C to be concentrated into without ethanol, the citric acid for adding mass fraction to be 3% is molten
Liquid, adjusts pH to 4.3 ~ 4.5, and freeze-drying to no moisture improves the storage rate of anthocyanidin, obtains anthocyanidin in purple potato；
（7）Packaging：Vacuum packaging, obtains finished product.
The step（2）Complex enzyme, be made up of the raw material of following weight portion：Amylase 18, cellulase 13, half fiber
Plain enzyme 7, lipase 6.
The step（2）Extractant, be pH be 3.6 ~ 4.2 aqueous citric acid solution.
The step（2）Purple sweet potato, for preparing biscuit, bread, noodles, congee, fermented wine, fermented vinegar.
The step（4）Washing, deionized water rinse, washing flow velocity be 1.8BV/h, wash time be 22 hours.
The step（4）Desorption, first desorbed with the ethanol solution that volume fraction is 88%, desorption flow velocity be
1.6BV/h, desorbs 4 hours, then is desorbed with the ethanol solution that volume fraction is 94%, and desorption flow velocity is 1.5BV/h, desorbs 7
Hour.
The extracting method of anthocyanidin in the purple potato, the operation room temperature of whole process is 20 ~ 25 DEG C.
The extracting method of anthocyanidin in the purple potato, the purple sweet potato anthocyanin for preparing.
The application of the purple sweet potato anthocyanin, for preparing health food and skin care item.
Comparative example 1
Removal step（1）Freezing, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）Enzymolysis, remaining method, with embodiment 1.
Comparative example 3
Step（3）Do not desorbed stage by stage, desorbed with the ethanol solution that volume fraction is 92%, desorption flow velocity is
1.3BV/h, desorbs 5 hours, remaining method, with embodiment 1.
Comparative example 4
Removal step（5）, remaining method, with embodiment 1.
Comparative example 5
The extracting method of anthocyanidin in existing purple potato.
The extraction effect of the extracting method of anthocyanidin in embodiment and comparative example purple potato：
Purple potato 8kg of fresh, ripe, the undamaged same breed of random selection, is randomly divided into 8 groups, every group of 1kg, respectively with reality
The method for applying example and comparative example is extracted to the anthocyanidin in purple potato, detects the recovery rate and purity of anthocyanidin, and by cyanine
Element is placed in 100 DEG C and heats 30 minutes, detects the storage rate of anthocyanidin, the extracting method of anthocyanidin in embodiment and comparative example purple potato
Extraction effect be shown in Table 1.
Table 1：The extraction effect of the extracting method of anthocyanidin in embodiment and comparative example purple potato
| Project | Recovery rate/(%) | Purity/(%) | Storage rate/(%) |
| Embodiment 1 | 75.7 | 90.8 | 84.6 |
| Embodiment 2 | 76.3 | 91.5 | 85.7 |
| Embodiment 3 | 76.1 | 91.2 | 84.9 |
| Comparative example 1 | 54.6 | 85.6 | 84.3 |
| Comparative example 2 | 51.4 | 83.8 | 82.3 |
| Comparative example 3 | 62.8 | 81.5 | 74.7 |
| Comparative example 4 | 74.6 | 82.3 | 72.5 |
| Comparative example 5 | 46.2 | 80.5 | 73.3 |
The result of table 1 shows that the extracting method of anthocyanidin in the purple potato of embodiment, recovery rate, purity and storage rate are substantially more right
Ratio is high, and the extracting method for illustrating anthocyanidin in the purple potato of present invention offer has good extraction effect.
Claims (9)
1. in a kind of purple potato anthocyanidin extracting method, it is characterised in that comprise the following steps：
（1）Beating：Fresh, the ripe, purple potato without damage is selected, is cleaned, add the vitamin C of purple potato weight 0.03 ~ 0.05%,
It is 60 ~ 80 mesh to be crushed to particle diameter, is freezed 24 ~ 26 hours, naturally to thaw, obtains purple potato slurry；
（2）Slightly carry：Complex enzyme is added in purple potato slurry, the mass concentration for making complex enzyme is 0.06 ~ 0.08%, is well mixed, in 42
~ 44 DEG C of stirrings are digested 180 ~ 200 minutes, add extractant, and solid-liquid ratio is 1:6 ~ 7, it is well mixed, surpass in 4 ~ 6 DEG C, 33 ~ 35kHz
Sound 40 ~ 50 minutes, filters, and repeats to extract 3 times, filters, and obtains purple sweet potato and crude extract；
（3）Concentration：It is original 1/3 that crude extract is placed in into -43 ~ -41 DEG C of freeze-drying to volumes, obtains concentrated extracting solution；
（4）Once purify：Concentrated extracting solution is added into X5 macroreticular resins, adsorption flow rate is 1.2 ~ 1.4BV/h, and 50 are stood after absorption
~ 60 minutes, washed and desorbed, obtained and once purify anthocyanidin；
（5）It is secondarily purified：It is 1.2 ~ 1.4% sodium hydroxide solution to addition mass fraction in anthocyanidin is once purified, adjusts pH
To 8.3 ~ 8.5, it is well mixed, is placed in -12 ~ -10 DEG C, stand 6 ~ 7 days, cross 0.22 μm of filter membrane, obtains secondarily purified anthocyanidin；
（6）It is dried：Secondarily purified anthocyanidin is placed in into 43 ~ 45 DEG C to be concentrated into without ethanol, the lemon that mass fraction is 2 ~ 3% is added
Acid solution, adjusts pH to 4.3 ~ 4.5, and freeze-drying obtains anthocyanidin in purple potato to no moisture；
（7）Packaging：Vacuum packaging, obtains finished product.
2. according to claim 1 in purple potato anthocyanidin extracting method, it is characterised in that the step（2）Complex enzyme,
It is made up of the raw material of following weight portion：Amylase 16 ~ 18, cellulase 11 ~ 13, hemicellulase 5 ~ 7, lipase 4 ~ 6.
3. according to claim 1 in purple potato anthocyanidin extracting method, it is characterised in that the step（2）Extractant,
Be pH be 3.6 ~ 4.2 aqueous citric acid solution.
4. according to claim 1 in purple potato anthocyanidin extracting method, it is characterised in that the step（2）Purple sweet potato,
For preparing biscuit, bread, noodles, congee, fermented wine, fermented vinegar.
5. according to claim 1 in purple potato anthocyanidin extracting method, it is characterised in that the step（4）Washing, use
Deionized water rinsing, washing flow velocity is 1.6 ~ 1.8BV/h, and wash time is 20 ~ 22 hours.
6. according to claim 1 in purple potato anthocyanidin extracting method, it is characterised in that the step（4）Desorption, first
Desorbed for 86 ~ 88% ethanol solution with volume fraction, desorption flow velocity is 1.4 ~ 1.6BV/h, is desorbed 3 ~ 4 hours, then uses body
Fraction is desorbed for 92 ~ 94% ethanol solution, and desorption flow velocity is 1.3 ~ 1.5BV/h, is desorbed 5 ~ 7 hours.
7. according to claim 1 in purple potato anthocyanidin extracting method, it is characterised in that anthocyanidin carries in the purple potato
Method is taken, the operation room temperature of whole process is 20 ~ 25 DEG C.
8. in purple potato described in a kind of any one of claim 1 ~ 7 anthocyanidin extracting method, the purple sweet potato anthocyanin for preparing.
9. the application process of purple sweet potato anthocyanin described in a kind of claim 8, it is characterised in that for preparing health food and skin care
Product.
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| CN113951519A (en) * | 2021-12-03 | 2022-01-21 | 武汉轻工大学 | Purple sweet potato protein polyphenol compound and preparation method and application thereof |
| CN114107417A (en) * | 2021-12-02 | 2022-03-01 | 武汉轻工大学 | Blood sugar reducing polypeptide based on enzymolysis of purple sweet potato protein polyphenol compound, preparation method and application |
| CN114369079A (en) * | 2021-12-17 | 2022-04-19 | 海南拉风农业科技有限公司 | Extraction process of black corn anthocyanin |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114107417A (en) * | 2021-12-02 | 2022-03-01 | 武汉轻工大学 | Blood sugar reducing polypeptide based on enzymolysis of purple sweet potato protein polyphenol compound, preparation method and application |
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