Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

文献类型： 外文期刊

第一作者： Liu, Xingli

作者： Liu, Xingli;Mu, Taihua;Sun, Hongnan;Zhang, Miao;Chen, Jingwang

作者机构：

关键词： Anthocyanins;Purple sweet potato;Aqueous two-phase;Response surface methodology

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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年卷期：

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收录情况： SCI

摘要： Aqueous two-phase extraction (ATPE) method was investigated for extraction of anthocyanins from purple sweet potatoes using response surface methodology (RSM). Results showed that the optimal conditions for anthocyanin extraction were that, 45:1 (mL/g) liquid-solid ratio, 25% (W/W) ethanol, 22% (W/W) concentration of ammonium sulphate and pH3.3; the anthocyanin yield and partition coefficient under the optimal conditions were 90.02% and 19.62, respectively. The result of HPLC-ESI-MS analysis revealed eight kinds of compounds, and the major anthocyanins as cyanidi-caffeoy-fumaroy-sophoro-side-3-O-glucoside, peonidin-caffeoyl-hydroxybenzoyl-3-O-glucoside, peonidin-caffeoyl-sophoroside-3-O-glucoside, and peonidin-caffeoyl-fumaroyl-sophorosid-3-O-glucoside. Meanwhile, we found a compound as a dimer of galloyl procyanin. These results suggest that ATPE is efficient in extracting anthocyanins and has the potential to be used in natural anthocyanin extraction industry.

分类号： TS2`TS201.2

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