Partition Characteristics of Anthocyanins from Purple Sweat Potato during Aqueous Two-phase Extraction

doi:10.7506/spkx1002-6630-201319017

FOOD SCIENCE

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Partition Characteristics of Anthocyanins from Purple Sweat Potato during Aqueous Two-phase Extraction

CHEN Shan-shan1,2，WANG Dan1，ZHANG Chao1，MA Yue1，ZHANG Hui2，ZHAO Xiao-yan1,*

1. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory
of Urban Agriculture (North), Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry
Sciences, Beijing 100097, China；2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Online:2013-10-15 Published:2013-09-27
Contact: ZHAO Xiao-yan

Abstract

Abstract:

Anthocyanins in purple sweet potato were tentatively identified and quantified by HPLC-MS to assess their partition
characteristics during aqueous two-phase extraction. Eight anthocyanins including cyanidin and peonidin with different acylated
groups were indentified. The anthocyanidin and acylated groups of anthocyanins could influence their partitions in the aqueous
two-phase system. Cyanidin-type anthocyanins had a greater partition coefficient than peonidin-type ones of the same degree of
acetylation. With the same aglycones, diacylated anthocyanins had a greater partition coefficient than monoacylated ones.

Key words: purple sweet potato, anthocyanin, aqueous two-phase, distribution coefficient

CLC Number:

TS255.1

CHEN Shan-shan1,2，WANG Dan1，ZHANG Chao1，MA Yue1，ZHANG Hui2，ZHAO Xiao-yan1,*. Partition Characteristics of Anthocyanins from Purple Sweat Potato during Aqueous Two-phase Extraction[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319017.

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Partition Characteristics of Anthocyanins from Purple Sweat Potato during Aqueous Two-phase Extraction

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