Studies On Extraction, Purification, Analysis And Application Of Anthocyanins From Purple Sweet Potato

Purple sweet potato is one of the newly developed excellent varieties of sweet potato,anthocyanin-rich nutritional, health and Pharmacology has multiple functions, has broad prospects and huge development value. Subject to the purple sweet potato 7-9 as the object of study, study on extraction and purification methods of anthocyanins from purple sweet potato, its identification, study the structure and its stability in yogurt are applied as an additive.Through single factors and orthogonal test respectively obtained solvent method and enzyme method of extraction purple potato suit glycosides of best process parameter, which solvent method selection 80% ethanol solution as extraction liquid, and citric acid regulation extraction agent p H to 3,material liquid than for 1:20, extraction temperature for 55 ℃, extraction time for 60 min; enzyme method extraction in the selection cellulose enzyme as reaction enzyme, other conditions for: enzyme dosage for 200 U/m L, enzyme solutions temperature for 45 ℃, enzyme solutions p H for 5, material liquid than for 1:10, Enzymolysis time is 80 min.Using macroporous resin to purification of the crude extracts of anthocyanins, comparing the four kinds of macroporous resin eventually choose after selecting AB-8 macroporous resins to purify anthocyanins from purple sweet potato, and the study of its adsorption conditions of anthocyanins from purple sweet potato static and dynamic, then 717 anion citric acid to remove. Static adsorption, with1 g AB-8 wet resin 50 ml the concentration of anthocyanins from purple sweet potato coarsely 0.89mg/m L extract, 150 min adsorption resin can be saturated; static resolution occurs, with 60% alcohol solution containing citric acid(p H 3) 50 m L analytical 1 g of resin adsorption saturation, 80 min to be resolved entirely. Dynamic, when when the sample concentration is 2.035 mg/m L, when the velocity is1.0 m L/min, 20 G AB-8 of macroporous resin can be adsorbed volume is 120 m L per gram wet resin adsorption amount of anthocyanins from purple sweet potato is about 12.21 mg. Dynamic resolution when resolving when the flow rate is 1.0ml/min, used 5 times-column volume ethanol 60% resin of anthocyanins from purple sweet potato can be eluted completely. 20 g 717 anion adsorption and 90 m L of 1% citric acid solution completely in the citrateion, resulting of anthocyanins from purple sweet potato color value of 59.9 percent.Using UPLC-MS Alliance with technology, detection out JI purple potato 7-9 varieties purple potato in the contains 13 species suit glycosides, these suit glycosides of monomer for is Peony pigment or cornflower pigment, and glucose, and Huai sugar combines formed Glycoside Hou, again was coffee acid, and o Wei acid n of, and in JI purple potato 7-9 in the found a new of suit glycosides component,its mass nuclear than for 1097, speculated that its structure may is cornflower pigment 3-double coffee n Huai Glycoside-5-Portuguese Glycoside.Study on stability of anthocyanins from purple sweet potato, anthocyanins from purple sweet potato can be a certain degree of thermal stability, when when the temperature is below 60 ℃, strongstability, higher than 60 ℃, the poor stability. PH effects of anthocyanins from purple sweet potato large, maximum absorption wavelength of anthocyanins at different p H with different, and different colors, in p H from acid to alkaline, anthocyanin color changes from red to purple to blue to green,which under acidic conditions p H is less than 3, relatively stable anthocyanins. Light and microwave effect on the stability of anthocyanins from purple sweet potato is relatively large.Sucrose, glucose can increase the stability of anthocyanin; food additive sodium benzoate, and potassium sorbate have too much effect on anthocyanins from purple sweet potato; Vc on suit glycosides has graces role, but also will reduced its stability; oxidation restore agent hydrogen peroxide,and Asia sulfate, and Ascorbic acid on purple potato suit glycosides destructive larger; metal ion on purple potato suit glycosides of effects differences sex larger, K+, and Na+ on purple potato suit glycosides stability almost no effects, Mg2+, and Ca2+, and Al3+ and Mn2+ can and purple potato suit glycosides formed Chela collection real, thus increased purple potato suit glycosides of stability, Cu2+,and Zn2+, and Fe2+, and Fe3+, and Sn2+ Will reduce the stability of anthocyanin.Anthocyanins from purple sweet potato is good food additive, add it to the yogurt can produce anthocyanins from purple sweet potato yogurt. Through a single element and orthogonal experimental design and production, come to optimum conditions of anthocyanins from purple sweet potato yogurt:content of anthocyanins from purple sweet potato 0.03 g/100 m L, fumet for 6 g/100 m L, inoculation of lactic acid bacteria 6 mg/100 m L, baking time for 6 h, end of anthocyanins from purple sweet potato yogurt, gorgeous and sweet and delicious.