CN1803933A - Alcohol extraction method of natural red pigment from purple sweet potato - Google Patents
Alcohol extraction method of natural red pigment from purple sweet potato Download PDFInfo
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- CN1803933A CN1803933A CN 200610005525 CN200610005525A CN1803933A CN 1803933 A CN1803933 A CN 1803933A CN 200610005525 CN200610005525 CN 200610005525 CN 200610005525 A CN200610005525 A CN 200610005525A CN 1803933 A CN1803933 A CN 1803933A
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 244000017020 Ipomoea batatas Species 0.000 title claims description 27
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims description 27
- 238000000605 extraction Methods 0.000 title claims description 21
- 239000001054 red pigment Substances 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 40
- 238000001291 vacuum drying Methods 0.000 claims abstract description 7
- 238000004040 coloring Methods 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 31
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 31
- 229960004756 ethanol Drugs 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 4
- 238000002481 ethanol extraction Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 abstract description 17
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract 1
- 238000004043 dyeing Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000000049 pigment Substances 0.000 description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 36
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 238000011160 research Methods 0.000 description 11
- 239000000284 extract Substances 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 239000002893 slag Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
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- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
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- 235000019462 natural additive Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- XFDQJKDGGOEYPI-UHFFFAOYSA-O peonidin Chemical compound C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 XFDQJKDGGOEYPI-UHFFFAOYSA-O 0.000 description 1
- 229930015721 peonidin Natural products 0.000 description 1
- 235000006404 peonidin Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
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- 238000002203 pretreatment Methods 0.000 description 1
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- 238000007670 refining Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000013456 study Methods 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000004809 thin layer chromatography Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a process for extracting food additive, which consists of lixiviating red coloring matter in purple yam with acidified ethanol or absolute ethyl alcohol, decompression concentrating, vacuum drying or spray drying. The addictive has high degree of dyeing property to protein, starch and granulose.
Description
The present invention divides an application, and the number of patent application of original application is 00127847.9, and the applying date is on December 12nd, 2000, denomination of invention be " ethanol extraction method of Rhizoma Dioscoreae esculentae natural red colouring matter ".
Technical field
The invention belongs to the preparation method of edible natural pigment in the food chemistry field, relate to a kind of method invention of from Rhizoma Dioscoreae esculentae, extracting natural food-pigment of red rice.
Background technology
Along with synthetic colour to the going deep into of human health damage Journal of Sex Research, its use is restricted day by day, simultaneously, along with people advocate the enhancing of natural, back to nature, safety first psychological needs, natural pigment obtains paying attention to and developing rapidly.Although the natural pigment price is more expensive, and often be subjected to the restriction of processing conditions, because of its from natural, and often also have certain nutrient value, even pharmaceutical use.Therefore, in " green movement " cry more and more higher today, because the human consumer takes like a shot, the development prospect of natural pigment is still good, and the trend that develops rapidly is arranged.
Self colour have numerous species.Anthocyanogen is a class water colo(u)r wherein.The same with other natural pigment, in recent years, the research of anthocyani pigment and utilization have also obtained extensive attention." natural additive for foodstuff handbook (Ling Guanting chief editor; Beijing: Chemical Industry Press; 2000) " according to up-to-date publication introduces, so far, reported kind more than 40, wherein succeed in developing, and produced and use by industrialization haematochrome from Pericarpium Vitis viniferae, the red certain kind of berries, Roselle Calyx, red cabbage, Williams Elder Twig, purple corn, black currant and Raphanus sativus var.niger etc. arranged.But the higher plant of some pigment content can't carry out the commercialization utilization because of the raw material restriction.Compare with the pigment in these sources, emerging purple sweet potato haematochrome has develops advantage and potentiality more by force.
Rhizoma Dioscoreae esculentae is the peculiar variety type of sweet potato.Because of containing haematochrome, its yellowish pink is purplish red, and beautiful appearance is tempting.Also, make it become a kind of important natural pigment source because of containing haematochrome.According to Japan (Kinnosuke Oake etc., 1992) and our research (Lu Guoquan etc., 1996; 1997; 1998), the contained pigment of Rhizoma Dioscoreae esculentae belongs to anthocyanin class pigment, this pigment that is present in the cell vacuole, and its main ingredient is for losing Che Jusu and peonidin.Employing thin-layer chromatography methods such as nineteen eighty-three Japan Tsukui identify 6 kinds of different componentss.Research such as Miyazaki's zhang histories in 1993 sweet potato epidermis haematochrome component, and identify 12 kinds of components.(1992) such as Shi Z.L. have studied the purple sweet potato haematochrome component.(1987) such as Bassa I.A. surpass commodity pigment (Enocyanin) and blackberry pigment by the stability of evidence sweet potato haematochrome in beverage.
Japan early begins sweet potato haematochrome and extracts research.Its concrete extracting method is as follows: Rhizoma Dioscoreae esculentae kills enzyme with hot-water cure earlier, and slitting (0.4 * 0.4cm cross section), 5% acetic acid extraction filters the back with anti-phase permeable membrane purifying and concentrated, adopts two filter methods to remove acetic acid at last.This method is except that the pre-treatment heating, and pigment is not heated again, therefore, and pigment storage rate height, but cost height.Brazil, Korea S etc. also in succession carry out haematochrome research.Brazil also utilizes amylorrhexis starch, and spraying drying is made pigmented powder, and has therefore declared patent of invention.But its purpose is not to extract pigment, but has proposed to contain the production method of pigment product.Look into newly through data, so far, foreign country yet there are no commercially producing of purple sweet potato haematochrome.
At home, the beginning of the eighties, China introduced " mountains and rivers purple " and " purple rugose rose " waits some Rhizoma Dioscoreae esculentae germplasms, through improvement for many years, had now selected the higher Rhizoma Dioscoreae esculentae new lines of many output, can satisfy industrialization and extract the sweet potato haematochrome requirement.1993 (1993) such as Hu Longji early start sweet potato haematochrome research at home.But the haematochrome of its research is from the potato skin, but not from potato meat.After this, Li Hongmin (1994) has done a little exploratory studys to the extraction of the flesh-coloured pigment of potato, but he adopts the extraction using alcohol that boils, and this had both influenced the pigment yield, also influenced the byproduct starch quality.
We just carried out systematic research to Rhizoma Dioscoreae esculentae from 1993, introduce a fine variety and the cultivation of screening, new variety and breeding, high yield and high quality cultivation from Rhizoma Dioscoreae esculentae, to the extraction of pigment, separation and refining, colour component analysis, physicochemical property is identified and extensive and deep research has all been carried out in many fields such as pigment product exploitation, and the exploitation of purple sweet potato haematochrome is progressively moved to maturity.This patent method is that we screen on the basis that multiple extracting method is compared research and determine.At present, follow succeeding in developing of extracting method, our specific breed also enters the large-area promotion and application stage thereupon.
Summary of the invention
The objective of the invention is to, adopting economy, safe and effective extracting method to extract edible haematochrome from Rhizoma Dioscoreae esculentae, so that make full use of the peculiar resource of sweet potato, is that food service industry is produced the novel food product tinting material, enrich the foodstuff additive kind, and open up new way for sweet potato fully utilizes.
Technical scheme of the present invention is that bright potato or potato dry plate or dry powder are different because of the Rhizoma Dioscoreae esculentae raw material.For bright potato raw material, we are extraction agent with 0.5% citric acid acidifying ethanol earlier.Adopt interpolation citric acid extraction using alcohol advantage to be: 1) pigment stability under acidic conditions strengthens, and acidifying dissolve with ethanol pigment ability is strong, can propose fast under the situation of less loss; 2) citric acid this as the common food additive, and cheap; 3) there is the report that adopts hydrochloric acid and sulphuric acid extraction in Japan.These two kinds of acid are relatively good than citric acid extraction effect, but hydrochloric acid and sulfuric acid itself all is strong acid, can decompose colour component.The hydrochloric acid extraction liquid of pigment is as transferring pH then can become salty with sodium hydroxide.Though it is salty that sulfuric acid can not become, its price is higher; 4) the citric acid extracting solution of pigment can not become salty because of the neutralization of sodium hydroxide.Concrete technology is as follows:
Light violet potato is with flushing with clean water potato piece surface earth, remove disease worm harm part after, with machine or manual method thinly slice, filament or fritter.Putting into temperature in 1: 10 ratio is 50 ℃, and concentration is in 0.5% the citric acid acidifying ethanol, and lixiviate 2 times after each 1 hour, is filtered merging filtrate.Because bright potato solvable potato flavor composition that solves many water-soluble impurities, particularly stripping such as albumen, sugar in acid solution has a significant impact product quality.Therefore, after suitably concentrate, reclaiming ethanol, cross Zeo-karb, to remove impurity and potato flavor.Use 0.5% citric acid acidifying ethanol elution then, with concentrating under reduced pressure behind the sodium hydroxide accent pH, vacuum-drying or spraying drying make finished product again.Adopting citric acid to extract its yield after measured can reach more than 85%.The bright potato piece of clean anosis worm also can directly be pulled an oar.The potato slurry adds 0.5% citric acid acidifying ethanol lixiviate in 1: 10 ratio, or soaks and preserve.
With bright potato is that raw material extracts, though simple and direct, impurity is more relatively, and operation is relatively complicated, and because of bright potato storage and transportation inconvenience, cost height.Become dry products through dehydrating, then not only be convenient to storing, and we discover that Rhizoma Dioscoreae esculentae dry powder was preserved 1 year under Air drying dark or normal temperature closed black dark condition, its pigment content can great changes have taken place yet.Therefore, adopt dry products better.The employing potato is done, and a dry problem is arranged.Sweet potato is because section waits broken process, and the meticulous locellus of incision cell is broken, and its pigment directly is exposed in the enzyme in air and the cell juice, easily causes oxygenolysis, and therefore, the dried process of system can be destroyed some pigments.For this reason, require time of drying short more good more.We discover have wind that the fine day of the sun is arranged in drying, and sweet potato filament only need can dry in about 3 hours, the loss less than 5% of pigment in the short like this time, and cost is low, handles easy.
For dry Rhizoma Dioscoreae esculentae raw material, adopting hot dehydrated alcohol is that extraction agent extracts.The inventive method characteristics are to select the more competent fine day of sunlight in advance, after light violet potato is cleaned, through machinery or manual method, with stainless steel knife thinly slice, thread, spread out directly behind slice or the fritter and dry.As not good day,, and pulverize then with 40 ℃ of air blast oven dry.Pulverize sample with 50 ℃ of hot dehydrated alcohol extraction 2 times, then, press filtration is removed slag.Extracting solution is through concentrating under reduced pressure, and vacuum-drying or spraying drying are made the powdery finished product.After measured, its yield can reach 81%.With the pigment in the dried raw material of dehydrated alcohol extraction is to utilize the nontoxic cheapness of ethanol, seepage force is strong, boiling point (78.5 ℃) and vaporization energy (210.16 card/gram) are low, the characteristic of the pigment Heat stability is good in the ethanolic soln adopts extraction using alcohol to help concentrating and the alcoholic acid recycle and reuse of pigment extract.Simultaneously, can reduce the amount of stripping soluble sugar, improve product look valency.This technology is simple, and product does not contain any additional substance, and extract impurity and smell component are less, can not repurity as food dye.
Squeeze juice extracting is another kind of special process for extracting after the light violet potato fragmentation.Its potato juice can adopt first kind of processing method to extract haematochrome; Can the convection drying system colored full powder of its potato slag also can adopt second method to extract haematochrome.Specifically select for use any bar approach according to producer's condition and byproduct kind and decide.
Sweet potato is a kind of stable high yield, drought-enduring anti-lean, wide adaptability, strong stress resistance, lowly drops into, easily plants easily numerous vegetative propagation root crop, except that cold district such as Tibet etc. especially, can extensively plant in other various places of China.Thereby its aboundresources is and inexpensive, and the extraction that can be purple sweet potato haematochrome provides important material to guarantee, this also is that purple sweet potato haematochrome extracts the important material advantage.Similar pigment with other is compared, and the used technology of the extraction of purple sweet potato haematochrome is simple, invests for a short time, pollutes light, safe.Resultant pigment is not measured pathogenic bacterium, and the index that heavy metal etc. are limited the quantity of also meets state food additive standard.Because sweet potato is direct-edible food crop, direct this pigment of lixiviate from this natural edible-plant, do not adopt any pigment that causes to produce harmful means or medicament that changes in the leaching process, the regulation that meets 1977 the 21st time report of the special committee composed of spouses of FAO/WHO combination food additive, the foodstuff additive that can be used as safety non-toxic, directly apply to food color, satisfy industry requirements such as food.
Purple sweet potato haematochrome is good stability not only, also has certain nutrient value and pharmaceutical use.Have remarkable natural anti-oxidation and physiological activities such as capability of resistance to radiation and removing free radical according to Japan's report purple sweet potato haematochrome.Similar pigment with other is compared, and purple sweet potato haematochrome also occupies suitable advantage with content, cost, peculiar smell and toxicant with the method that becomes to grade in raw material output, can be widely used in industries such as food, medicine and makeup.Therefore,, not only can increase the food colorant kind,, and help HUMAN HEALTH for new way is opened up in the sweet potato comprehensive utilization to its exploitation.Show that it has the potentiality that develop on a large scale very much.
Description of drawings
Fig. 1 is the process flow sheet of the embodiment of the invention 1;
Fig. 2 is the process flow sheet of the embodiment of the invention 2;
Fig. 3 is the process flow sheet of the embodiment of the invention 3.
Embodiment
Below in conjunction with specification drawings and specific embodiments the present invention is described in further detail.Figure of description has provided three kinds of technical process that purple sweet potato haematochrome extracts.Wherein, technical process Fig. 1 is the method for the light violet potato haematochrome of the direct lixiviate of acidifying ethanol; Technical process Fig. 2 is the method that dehydrated alcohol heat is extracted purple potato dry powder haematochrome; After technical process Fig. 3 is light violet potato squeezing, with the haematochrome in the acidifying extraction using alcohol potato juice, with the haematochrome in the dehydrated alcohol heat extraction potato slag.
Embodiment 1: according to technical process Fig. 1, the light violet potato of Rhizoma Dioscoreae esculentae is earlier with flushing with clean water potato piece surface earth, after removing disease worm harm part with stainless steel knife, thinly slice with stainless steel knife, putting into temperature in 1: 10 ratio is that lixiviate 2 times is after each 1 hour in 50 ℃ the 0.5% citric acid acidifying ethanol liquid, heat filtering, merging filtrate.At 45 ℃, concentrating under reduced pressure under the 700mmHg.After reclaiming ethanol, cross Zeo-karb, to remove impurity and potato flavor.Use 0.5% citric acid acidifying ethanol elution then, transfer behind the pH after 3 with sodium hydroxide, again at 45 ℃, concentrating under reduced pressure under the 700mmHg.At last, vacuum-drying or spraying drying just can make finished product.Adopting citric acid to extract its yield after measured can reach more than 85%.
Embodiment 2: according to technical process Fig. 2, light violet sweet potato is thinly sliced earlier, 40 ℃ of air blast oven dry, and pulverize.Pulverize sample and carry out heat extraction 2 times with being heated to 50 ℃ of dehydrated alcohols, then, press filtration is removed slag.Extracting solution is through 45 ℃, the 700mmHg concentrating under reduced pressure, and vacuum-drying or spraying drying are made the powdery finished product.After measured, its yield can reach 81%.
Embodiment 3: according to technical process Fig. 3, light violet potato after cleaning, crushing and beating, squeeze juice extracting, crushing juice rate is about 16%.Potato juice adopts first kind of processing method to extract haematochrome, and yield is about 57%; The potato slag is easy to drying because of moisture lower.Crushed after being dried can be made into full powder.Also can adopt second method to extract haematochrome again.But yield is very low.
Claims (4)
1. the ethanol extraction method of a Rhizoma Dioscoreae esculentae natural red colouring matter is characterized in that, the haematochrome in the Rhizoma Dioscoreae esculentae is through dehydrated alcohol extraction, and concentrating under reduced pressure reclaims ethanol, and vacuum-drying or spraying drying obtain.
2. extracting method according to claim 1 is characterized in that, the extracting method of described purple sweet potato haematochrome is taked following technical process:
Directly dry → pulverize under light violet potato → cleaning → section or silk → air blast oven dry or the fine sunlight → the extraction twice → press filtration → concentrating under reduced pressure → vacuum-drying of dehydrated alcohol heat or spraying drying → finished product.
3. extracting method according to claim 2 is characterized in that, described concentrating under reduced pressure is at 45 ℃, and 700nmHg concentrates down.
4. extracting method according to claim 2 is characterized in that, described dehydrated alcohol heat is extracted and referred to extract down at 50 ℃ with dehydrated alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610005525 CN1803933A (en) | 2000-12-12 | 2000-12-12 | Alcohol extraction method of natural red pigment from purple sweet potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610005525 CN1803933A (en) | 2000-12-12 | 2000-12-12 | Alcohol extraction method of natural red pigment from purple sweet potato |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00127847 Division CN1255481C (en) | 2000-12-12 | 2000-12-12 | Process for extracting natural red pigment from purple sweet potato with alcohol |
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| CN1803933A true CN1803933A (en) | 2006-07-19 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101514219A (en) * | 2009-03-24 | 2009-08-26 | 温州医学院 | Method for extracting black rice anthocyanins |
| CN101670032B (en) * | 2009-07-16 | 2011-06-29 | 浙江省医学科学院 | Substance obtained from sweet potato and application thereof |
| CN102391665A (en) * | 2011-08-11 | 2012-03-28 | 太仓市新鹿染整有限公司 | Natural pigment dye and cloth dyeing technology using same |
| CN103254677A (en) * | 2013-05-24 | 2013-08-21 | 天津天康源生物技术有限公司 | Method for extracting amaranthine edible ink from sweet potatoes and preparation method of amaranthine edible ink |
| CN103756786A (en) * | 2014-01-17 | 2014-04-30 | 河南中烟工业有限责任公司 | Sweet potato ethanol extract and preparation method thereof as well as application of sweet potato ethanol extract in cigarette |
| CN104098925A (en) * | 2014-07-30 | 2014-10-15 | 上海交通大学 | Method for rapidly extracting antioxidative purple sweet potato pigment |
| CN105623305A (en) * | 2016-02-29 | 2016-06-01 | 苏州市贝克生物科技有限公司 | Extraction and purification method for purple sweet potato pigment |
-
2000
- 2000-12-12 CN CN 200610005525 patent/CN1803933A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101514219A (en) * | 2009-03-24 | 2009-08-26 | 温州医学院 | Method for extracting black rice anthocyanins |
| CN101514219B (en) * | 2009-03-24 | 2013-07-17 | 温州医学院 | Method for extracting black rice anthocyanins |
| CN101670032B (en) * | 2009-07-16 | 2011-06-29 | 浙江省医学科学院 | Substance obtained from sweet potato and application thereof |
| CN102391665A (en) * | 2011-08-11 | 2012-03-28 | 太仓市新鹿染整有限公司 | Natural pigment dye and cloth dyeing technology using same |
| CN103254677A (en) * | 2013-05-24 | 2013-08-21 | 天津天康源生物技术有限公司 | Method for extracting amaranthine edible ink from sweet potatoes and preparation method of amaranthine edible ink |
| CN103756786A (en) * | 2014-01-17 | 2014-04-30 | 河南中烟工业有限责任公司 | Sweet potato ethanol extract and preparation method thereof as well as application of sweet potato ethanol extract in cigarette |
| CN103756786B (en) * | 2014-01-17 | 2015-06-03 | 河南中烟工业有限责任公司 | Sweet potato ethanol extract and preparation method thereof as well as application of sweet potato ethanol extract in cigarette |
| CN104098925A (en) * | 2014-07-30 | 2014-10-15 | 上海交通大学 | Method for rapidly extracting antioxidative purple sweet potato pigment |
| CN104098925B (en) * | 2014-07-30 | 2016-08-03 | 上海交通大学 | A kind of antioxidation Ipomoea batatas(L.)Lam rapid extracting method |
| CN105623305A (en) * | 2016-02-29 | 2016-06-01 | 苏州市贝克生物科技有限公司 | Extraction and purification method for purple sweet potato pigment |
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