Optimization of processing parameters for the extraction of anthocyanin from purple sweet potato by response surface method associated with factorial design

Authors

LI Xiaoyan, Central South University of Forestry and Technology College of Food Science and Engineering, Changsha, Hunan 410004, China
LI Gaoyang, Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
REN Guopu, Central South University of Forestry and Technology College of Food Science and Engineering, Changsha, Hunan 410004, China

Abstract

The influence of extraction solvent, pH and the extraction conditions on the extraction ratio of anthocyanin from purple sweet potato was optimized by single experiment and 2-level factorial design. By using 2⁴ factorial design, the extraction time and temperature were identified as main factors, and the selected variables were further investigated by steepest ascent analysis and optimized by central composite design. The results indicated that hydrochloric acid with ethanol solution was the best solvent, meanwhile, the extraction temperature and time showed a higher influence to the extracting ratio. The optimized extraction ratio was obtained after 74 ℃ and 84 min, leading to the extraction ratio of 419.529 mg/100 g.

Publication Date

6-28-2015

First Page

194

Last Page

197,201

DOI

10.13652/j.issn.1003-5788.2015.03.045

Recommended Citation

Xiaoyan, LI; Gaoyang, LI; and Guopu, REN (2015) "Optimization of processing parameters for the extraction of anthocyanin from purple sweet potato by response surface method associated with factorial design," Food and Machinery: Vol. 31: Iss. 3, Article 45.
DOI: 10.13652/j.issn.1003-5788.2015.03.045
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/45

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