Anthocyanin extraction from purple sweet potato by citric acid-disodium hydrogen phosphate buffer

Anthocyanin extraction from purple sweet potato by citric acid-disodium hydrogen phosphate buffer

2013

E08522

Objective: A better way of extracting anthocyanins from purple sweet potato was explored to provide references for extending its development and application. Method: To optimize the extracting process, single factor test and orthogonal test with three influencing factors (material status, extracting temperature, and extracting times) were designed to extract anthocyanins from four types of purple sweet potato (Wanzi 56, Ningzishu1, 1024-20 and 0929-115) using citric acid-disodium hydrogen phosphate buffer. Result: The effect of three factors on anthocyanins extraction amounts was B (extracting temperature) > A (material status) > C (extracting times). Considering production cost and extraction efficiency, the optimal condition using citric acid-disodium hydrogen phosphate buffer to extract anthocyanins from fresh sample was extracting once at 60 degrees C. The anthocyanin extraction amount was 25.72 mg/100 g under this condition. Conclusion: Citric acid-disodium hydrogen phosphate buffer should be recommended to extract anthocyanin from purple sweet potato because of its efficiency and convenience.

44(4):653-656, JOURNAL OF SOUTHERN AGRICULTURE

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