Study on Ultrasonic-enzyme Combined Extraction and Antioxidant Activity of Anthocyanins from Purple Sweet Potato by Response Surface Methodology

Authors

XU Ying, School of Food and Biological Engineering, Shaanxi University of Science &Technology, Xi’an, Shaanxi 710021, China
FAN Fan, School of Food and Biological Engineering, Shaanxi University of Science &Technology, Xi’an, Shaanxi 710021, China
YIN Pengtao, School of Food and Biological Engineering, Shaanxi University of Science &Technology, Xi’an, Shaanxi 710021, China
DONG Mei, Weinan Institute for Food and Drug Control, Weinan, Shaanxi 714000, China

Abstract

The anthocyanins were extracted from purple sweet potato (PSP) tuber. Influencing factors of ultrasonic-enzyme combined extraction of anthocyanins were studied by single factor experiments. On the basis of this, the extraction process was optimized by three factors and three levels of response surface analysis method, using yield rate as response value. The optimal process parameters of the extraction process were: extraction temperature 60 ℃, extraction time 35 min, liquid to solid ratio 361（mL/g）. Under these conditions, the yield of anthocyanins from purple sweet potato was 2.003 mg/g. The results showed that the determination of reducing power of purple sweet potato anthocyanins and the scavenging rate of ·OH increased with the increase of concentration. The scavenging rate of ·OH was 80.2％ at the concentration of 30.00 mg/L. The study revealed that the anthocyanins from purple sweet potato have high antioxidant activity in vitro and can be used as a natural antioxidant.

Publication Date

3-28-2017

First Page

150

Last Page

154

DOI

10.13652/j.issn.1003-5788.2017.03.032

Recommended Citation

Ying, XU; Fan, FAN; Pengtao, YIN; and Mei, DONG (2017) "Study on Ultrasonic-enzyme Combined Extraction and Antioxidant Activity of Anthocyanins from Purple Sweet Potato by Response Surface Methodology," Food and Machinery: Vol. 33: Iss. 3, Article 31.
DOI: 10.13652/j.issn.1003-5788.2017.03.032
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/31

References

[1] WROLSTAD R, CULVER C. Alternatives to those artificial FD&C food colorants[J]. Annual Review of Food Science and Technology, 2012, 3(1): 59-77.
[2] YONG P H，CHOI J H, CHOI J M, et al．Protective mechanisms of anthocyanins from purple sweet potato against tertbutyl hydroperoxide-induced hepatotoxicity[J]. Food and Chemical Toxicology, 2011, 49(9): 2 081-2 089.
[3] 孙传范. 原花青素的研究进展[J]. 食品与机械, 2010, 26(4): 146-148, 152.
[4] 赵宇瑛, 张汉锋. 花青素的研究现状及发展趋势[J]. 安徽农业科学, 2005, 33(5): 904-905, 907.
[5] 李彦青, 卢森权, 黄咏梅, 等. 紫色甘薯花青素的应用前景[J]. 安徽农业科学, 2008, 36(29): 12 641-12 642, 12 646.
[6] 吕昱, 严敏. 紫薯花色苷的生理功能及分离纯化研究进展[J]. 食品与机械, 2013, 29(4): 250-253.
[7] 陆国权, 李秀玲. 紫甘薯红色素与其他同类色素的稳定性比较[J]. 浙江大学学报: 农业与生命科学版, 2001, 27(6): 635-638.
[8] BYAMUKAMA R, KIREMIRE B T, ANDERSEN O M, et al. Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus[J]. Journal of Food Composition & Analysis, 2005, 18(6): 599-605.
[9] 阳翠, 秦廷豪, 李晓梅, 等. 紫甘薯花青素提取工艺参数优化[J]. 西南师范大学学报: 自然科学版, 2013, 38(7): 69-72.
[10] 中华人民共和国农业部. NY/T 1320-2007 农作物种质资源鉴定技术规程 甘薯[S]. 北京: 中国标准出版社, 2007: 23-24.
[11] 谢思芸, 钟瑞敏, 肖仔君, 等. 杨梅果醋体外抗氧化活性的研究[J]. 食品与机械, 2012, 28(6): 125-128.
[12] 罗春丽, 王林, 李杏, 等. 紫薯花青素体外抗氧化及对H₂O₂诱导HepG2细胞氧化损伤的保护作用[J]. 食品科学, 2015, 36(17): 225-230.