FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 78-83.doi: 10.7506/spkx1002-6630-201702017

• Processing Technology • Previous Articles     Next Articles

Ultrasonic/Microwave-Assisted Extraction (UMAE) of Anthocyanins From Purple Yam

PEI Zhi-sheng,ZHANG Hai-de,YUAN La-mei,XIN Xiao-chen,SHENG Ling-zhi   

  1. College of Food Science, Hainan University, Haikou 570228, China
  • Online:2012-01-25 Published:2012-01-16

Abstract: Purple yam planted in Hainan province (Dioscoreaceae, Dioscorea alata Linn) was used as the raw material to explore the optimal extraction process parameters of anthocyanins by ultrasonic/microwave assisted extraction technology. The optimal extraction process conditions were explored through Box-Benhnken central composite design. The results showed that the optimal extraction process conditions at the fixed temperature mode were ultrasonic power of 50 W, ultrasonic frequency of 40 kHz, material-liquid ratio of 1:48 (g/mL), extraction time of 283 s and extraction temperature of 46 ℃. Under the optimal extraction conditions, the yield of anthocyanins was up to 79.38%, which revealed an enhancement by 10.63% compared with the fixed time mode. The total content of anthocyanins was 48.42 mg/L, namely 4.37 mg/g.

Key words: purple yam, anthocyanins, ultrasonic/microwave-assisted extraction (UMAE), response method

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