Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology

文献类型： 外文期刊

第一作者： Wang, Fang

作者： Wang, Fang;Zhang, Shuo;Deng, Guowei;Xu, Kun;Xu, Haiyan;Liu, Jialei

作者机构：

关键词： anthocyanins; ultrasound-assisted compound enzymatic extraction; purple sweet potato; response surface methodology; antioxidant activity

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2022 年 27 卷 14 期

页码：

收录情况： SCI

摘要： This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 degrees C, pH = 4.5, 1.5 h, the ultrasonication was at 48 degrees C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC50 of 0.089 mu g/mL) and hydroxyl radicals (IC50 of 100.229 mu g/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序