Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability

被引：11
|
作者：
Li, Jinwei [1 ,2 ]
Zhang, Lianfu [2 ]
Liu, Yuanfa [2 ]
机构：
[1] Bright Dairy & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China
[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
JOURNAL OF CHEMISTRY | 2013年 / 2013卷
基金：
中国国家自然科学基金;
关键词：
D O I：
10.1155/2013/590512
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Purple sweet potato colour (PSPC) was a kind of natural pigment that attracted the general concern in recent years. In this paper, the response surface methodology was employed to optimize the extraction conditions of PSPC. The results showed that the extraction yield of purple colour was 11.6355 mg/g at the optimum extraction conditions of extraction temperature 60 degrees C, extraction time 1 h, the ratio of solid to liquid ratio of 1:30, and acidified ethanol solution concentration 80%. Stability experiment showed that Fe3+ and Al3+ could increase the stability of PSPC, but Cu2+, Zn2+, and Pb2+ would decrease the stability of PSPC. Ascorbic acidified could significantly increase the stability of PSPC, and Na2SO3 would reduce the PSPC's stability.
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页数：5
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