This study was conducted to optimize the acid hydrolysis extraction process of purple sweet potatoes bound phenolic compounds. The acid hydrolysis method was chosen over enzymatic hydrolysis method for response surface methodology optimization. The effect of acid hydrolysis extraction process was analyzed according to the extraction amount and antioxidant capacity differences of polyphenols before and after extraction of bound phenolic compounds. The impact of pH and temperature on stability of bound phenolic compounds was subsequently studied in accordance with color, visible absorption spectrum characteristics and polyphenol retention rate. The results indicated that the optimal scheme of response surface methodology was hydrolysis time of 28.15 h, hydrolysis temperature of 60.5 ℃, liquid to material ratio of 32∶1, actual extraction amount of bound phenolic compounds of (2.784±0.013) mg GAE/g DW with 1.6% difference from predicted amount. Compared with basic free phenol extraction, the extraction amount of polyphenols with acid hydrolysis process was increased by 36.5%, and DPPH free radical scavenging capacity and iron ion antioxidant capacity were improved by 1.16 mg TE/g DW and 4.37 mg TE/g DW, respectively. Stability analysis showed that acidity and low temperature were beneficial to the stability of bound phenolic compounds. The study can provide some reference for deep processing of purple sweet potatoes.
WANG Jing
,
CHEN Hongyu
,
SHUAKE Kuermanbayi
,
SUI Xiaonan
. Optimization of the extraction process of purple sweet potatoes bound phenolic compounds[J]. Food and Fermentation Industries, 2019
, 45(22)
: 157
-164
.
DOI: 10.13995/j.cnki.11-1802/ts.021281
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