Extraction of Purple Sweet Potato Polysaccharides

doi:10.7506/spkx1002-6300-200920020

Abstract

Abstract:

The aim of the present study was to develop an optimal preparation procedure of polysaccharides from purple sweet potato (PPSP) consisting of hot water extraction, alcohol precipitation, deprotein and decolorization. A series of single factor experiments were conducted to investigate effects of extraction temperature, extraction time, pH, solid/liquid ratio, extraction times and concentration of alcohol in aqueous solution (as a precipitant) on PPSP yield. On the basis of this, three main affecting factors, including solid/liquid ratio, extraction time and extraction temperature were optimized for maximizing PPSP yield using a three-level orthogonal array design. Results showed that the optimal preparation procedure of PPSP consisted of twice extraction for 2 h at 70 , pH 7.0 with a solid/liquid ratio of 1:15, precipitation with 85% aqueous alcohol, deprotein with 3% trichloroacetic acid, and decolorization with diatomite.

Key words: purple sweet potato, water-soluble polysaccharides , extraction technology , optimization

CLC Number:

TQ929.2

GAO Qiu-ping1，RUAN Hong2,*. Extraction of Purple Sweet Potato Polysaccharides[J]. FOOD SCIENCE, 2009, 30(20): 113-117.

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Extraction of Purple Sweet Potato Polysaccharides

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