Using Response Surface Methodology for Optimizing Pigments Extraction from the Leaves of Purple Sweet Potato

doi:10.7506/spkx1002-6630-201012034

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (12): 148-152.doi: 10.7506/spkx1002-6630-201012034

• Technology Application • Previous Articles Next Articles

Using Response Surface Methodology for Optimizing Pigments Extraction from the Leaves of Purple Sweet Potato

YANG Ping，NIU Chun-yan

(College of Food Engineering, Jilin Agricultural Science and Technology College, Jilin 132101, China)

Received:2009-10-21 Online:2010-06-15 Published:2010-12-29
Contact: YANG Ping， E-mail:yangpingch@126.com

Abstract

Abstract:

In this paper, we develop an optimal ethanol extraction process of pigments from the leaves of purple sweet potato based on an investigation of the effects of 95% ethanol amount, length of extraction time, extraction temperature and pH on pigments extraction using single factor method and response surface methodology. The results showed that the optimal extraction process was based on the use of 12-fold volume of 95% ethanol acidified to pH 5 as extraction solvent for 24 h extraction at 50 ℃.

Key words: leaves of purple sweet potato, pigment, absorbance, response surface analysis

CLC Number:

TS624.4

YANG Ping，NIU Chun-yan. Using Response Surface Methodology for Optimizing Pigments Extraction from the Leaves of Purple Sweet Potato[J]. FOOD SCIENCE, 2010, 31(12): 148-152 https://doi.org/10.7506/spkx1002-6630-201012034

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Using Response Surface Methodology for Optimizing Pigments Extraction from the Leaves of Purple Sweet Potato

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