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当前位置: 首页 > 文章 > 紫薯花青素提取条件优化及淀粉等产物的制备 食品科学 2014,35 (22) 39-45
Position: Home > Articles > Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products FOOD SCIENCE 2014,35 (22) 39-45

紫薯花青素提取条件优化及淀粉等产物的制备

作  者：
史光辉;胡志和;马科铭;孙振刚;武文起;冯永强
单  位：
天津海河乳业有限公司;天津商业大学生物技术与食品科学学院
关键词：
紫薯;微波;花青素;淀粉;蛋白质
摘  要：
以‘紫罗兰’紫薯为原料,研究同步提取紫薯花青素以及制备紫薯淀粉、纤维素和紫薯蛋白的工艺及参数。紫薯与酸乙醇(p H 2)混合破碎、过滤、沉淀分离淀粉;将滤渣和分离淀粉后上清液混合,用微波辅助法提取花青素并优化提取条件;花青素提取液沉淀分离紫薯蛋白;提取花青素的滤渣制备紫薯纤维素。结果表明:微波辅助提取紫薯中花青素的最佳工艺条件为微波时间4 min、微波温度52℃、料液比1∶22.40(g/m L)、乙醇体积分数62%(p H 2),在此条件下紫薯花青素的提取率(93.64±0.69)%、粗提物中花青素含量(9.58±0.20)mg/g。制备的紫薯淀粉质量分数(95.77±0.41)%、得率(占总淀粉质量分数)(73.06±1.03)%;滤渣粉中纤维素含量(117.11±2.69) mg/g;制备的紫薯蛋白中蛋白质含量(524.78±24.84) mg/g。该制备方法能够提高紫薯的利用率,降低生产成本。
译  名：
Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products
作  者：
SHI Guang-hui;HU Zhi-he;MA Ke-ming;SUN Zhen-gang;WU Wen-qi;FENG Yong-qiang;Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science,Tianjin University of Commerce;Tianjin Haihe Dairy Co. Ltd.;
关键词：
purple sweet potato;;microwave;;anthocyanins;;starch;;protein
摘  要：
The objective of this study was to explore the simultaneous preparation of anthocyanins as well as the byproducts starch, cellulose and protein from purple sweet potato. ‘Violet' purple sweet potato was mixed with acid ethanol(p H 2) and then crushed. After filtration of the mixture, the filtrate was precipitated to obtain starch, and the filtration residue was combined with the supernatant left after starch precipitation and extracted by a microwave-assisted solvent extraction technique to obtain anthocyanins. Purple sweet potato protein was precipitated from the extract and cellulose was obtained from the extraction residue. The optimal conditions for microwave-assisted extraction of anthocyanins were determined as microwave irradiation for 4 min, extraction at 52 ℃, and 62% aqueous ethanol adjusted to p H 2 as the extraction solvent at a solidto-solvent ratio 1:22.40(g/m L), leading to an extraction yield of(93.64±0.69)% and an anthocyanins content of(9.58±0.20) mg/g in the extract. The purity of the starch product was(95.77±0.41)% and(73.06±1.03)% of the total starch was obtained. The dried filtration residue contained(117.11±2.69) mg/g cellulose. The purity of the protein product was(524.78±24.84) mg/g. With this preparation technique, better utilization of purple sweet potato could be achieved at lower costs.

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