紫薯花青素提取条件优化及淀粉等产物的制备

doi:10.7506/spkx1002-6630-201422008

食品科学

紫薯花青素提取条件优化及淀粉等产物的制备

史光辉1，胡志和1,*，马科铭1，孙振刚2，武文起2，冯永强2

1.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134；
2.天津海河乳业有限公司，天津 300402

出版日期:2014-11-25 发布日期:2014-12-09
基金资助:
天津市科技计划项目（14ZCZDNC00017）；天津市高等学校创新团队项目（TD12-5049）

Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products

SHI Guang-hui1, HU Zhi-he1,*, MA Ke-ming1, SUN Zhen-gang2, WU Wen-qi2, FENG Yong-qiang2

1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China; 2. Tianjin Haihe Dairy Co. Ltd., Tianjin 300402, China

Online:2014-11-25 Published:2014-12-09

摘要/Abstract

摘要：

以‘紫罗兰’紫薯为原料，研究同步提取紫薯花青素以及制备紫薯淀粉、纤维素和紫薯蛋白的工艺及参数。紫薯与酸乙醇（pH 2）混合破碎、过滤、沉淀分离淀粉；将滤渣和分离淀粉后上清液混合，用微波辅助法提取花青素并优化提取条件；花青素提取液沉淀分离紫薯蛋白；提取花青素的滤渣制备紫薯纤维素。结果表明：微波辅助提取紫薯中花青素的最佳工艺条件为微波时间4 min、微波温度52 ℃、料液比1∶22.40（g/mL）、乙醇体积分数62%（pH 2），在此条件下紫薯花青素的提取率（93.64±0.69）%、粗提物中花青素含量（9.58±0.20） mg/g。制备的紫薯淀粉质量分数（95.77±0.41）%、得率（占总淀粉质量分数）（73.06±1.03）%；滤渣粉中纤维素含量（117.11±2.69） mg/g；制备的紫薯蛋白中蛋白质含量（524.78±24.84） mg/g。该制备方法能够提高紫薯的利用率，降低生产成本。

关键词: 紫薯, 微波, 花青素, 淀粉, 蛋白质

Abstract:

The objective of this study was to explore the simultaneous preparation of anthocyanins as well as the byproducts
starch, cellulose and protein from purple sweet potato. ‘Violet’ purple sweet potato was mixed with acid ethanol (pH 2)
and then crushed. After filtration of the mixture, the filtrate was precipitated to obtain starch, and the filtration residue
was combined with the supernatant left after starch precipitation and extracted by a microwave-assisted solvent extraction
technique to obtain anthocyanins. Purple sweet potato protein was precipitated from the extract and cellulose was obtained
from the extraction residue. The optimal conditions for microwave-assisted extraction of anthocyanins were determined as
microwave irradiation for 4 min, extraction at 52 ℃, and 62% aqueous ethanol adjusted to pH 2 as the extraction solvent at a solidto-
solvent ratio 1:22.40 (g/mL), leading to an extraction yield of (93.64±0.69)% and an anthocyanins content of (9.58±0.20) mg/g
in the extract. The purity of the starch product was (95.77±0.41)% and (73.06±1.03)% of the total starch was obtained. The dried
filtration residue contained (117.11±2.69) mg/g cellulose. The purity of the protein product was (524.78±24.84) mg/g. With this
preparation technique, better utilization of purple sweet potato could be achieved at lower costs.

Key words: purple sweet potato, microwave, anthocyanins, starch, protein

中图分类号:

TS255.1

史光辉1，胡志和1,*，马科铭1，孙振刚2，武文起2，冯永强2. 紫薯花青素提取条件优化及淀粉等产物的制备[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422008.

SHI Guang-hui1, HU Zhi-he1,*, MA Ke-ming1, SUN Zhen-gang2, WU Wen-qi2, FENG Yong-qiang2. Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422008.

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紫薯花青素提取条件优化及淀粉等产物的制备

Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products

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