Abstract: Salt-tolerant purple sweet potatoes Z103 were used as raw material.The anthocyanins were extracted via conventional solvent method and ultrasonic-assisted method.The effects of pH value and alcohol concentration of solvent,solid-liquid ratio,temperature,and extraction time on the extraction rate were investigated.The results showed that under the condition of pH 1.0,ethanol concentration 20%(volume fraction),liquid-solid ratio 1:30(g:mL),extraction temperature 50℃,and extraction time 120 min,the extraction rate of anthocyanins was 86.9% with conventional solvent method.A higher extraction rate of 99.4% was obtained while treated with an ultrasonic power of 90 W.The constituent of crude extract was further analyzed by HPLC-MS,and 12 kinds of anthocyanins were identified.They were mainly cyanin and peonin acylated by caffeic acid,ferulic acid,p-hydroxybenzoic acid and other aromatic acid.The results also showed that there was no significant difference in the components between conventional solvent method and ultrasonic-assisted method.
2010, Vol. 36 
