Food and Fermentation Industries

Extraction and Constituent Analysis of Anthocyanins from Salt-tolerant Purple Sweet Potato

  • Sun Meng-Ru ,
  • Sun Yun ,
  • Yao Zhong ,
  • Hu Guo-Mei ,
  • Zhang Chun-Yin ,
  • Xu Hong ,
  • Wei Ping
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Online published: 2010-10-25

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.

Cite this article

Sun Meng-Ru , Sun Yun , Yao Zhong , Hu Guo-Mei , Zhang Chun-Yin , Xu Hong , Wei Ping . Extraction and Constituent Analysis of Anthocyanins from Salt-tolerant Purple Sweet Potato[J]. Food and Fermentation Industries, 2010 , 36(10) : 208 -213 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.008

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