Extraction method of sweet potato purpurin

一种番薯紫色素的提取方法

Abstract

The invention relates to sweet potato natural purpurin, in particular to an extraction method of sweet potato purpurin. The invention is characterized in that the method comprises the following steps: adopting an acidic alcoholic solution for extraction; carrying out absorption on coarse extraction liquid by macroporous resin; then, using an ethanol solution for elution; carrying out pressure reduction concentration to obtain purpurin concentration liquid; heating the concentration liquid to 50 to 80 DEG C; preserving the heat for 5 to 60 minutes; cooling the solution to a temperature below 10 DEG C; carrying out sedimentation for 2 to 24 hours; carrying out centrifugation or filtration to obtain supernatant fluid of the sweet potato natural purpurin; and carrying out refrigeration or spray drying to obtain the sweet potato natural purpurin. The invention aims at overcoming the defects of the prior art, and providing the extraction method of the sweet potato purpurin with the advantages of high extraction yield, short extraction time, low energy consumption, environment protection, high product purity, good quality, low production cost and the like.
本发明涉及番薯天然紫色素,具体的说,涉及一种番薯天然紫色素的提取方法。其物征在于采用酸性醇溶液提取,粗提液上大孔树脂进行吸附,再用乙醇溶液洗脱,减压浓缩,得紫色素浓缩液。将浓缩液加热到50~80℃,保温5~60分钟,冷却至10℃以下,沉淀2~24小时,离心或过滤得到番薯天然紫色素上清液;经冷冻或喷雾干燥得番薯天然紫色素。本发明的目的在于克服现有技术的不足,提供一种提取得率高、提取时间短、能耗低、环保、产品纯度高、品质好、生产成本低等优点的紫番薯色素的提取方法。

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Patent Citations (1)

    Publication numberPublication dateAssigneeTitle
    CN-101161111-AApril 16, 2008广州大学一种番薯天然紫色素的提取方法

NO-Patent Citations (1)

    Title
    《中国食品添加剂》 20091215 刘学峰 等 紫番薯色素提取精制工艺的研究 第122页左栏第1.2.1节,第1.2.2节,第125页右栏第2段,第124页表2 序号2,第213页右栏第2.1.4节,第2.1.5节 1-7 , 第6期

Cited By (1)

    Publication numberPublication dateAssigneeTitle
    CN-102432576-AMay 02, 2012杭州秀山美地农业科技有限公司Process for extracting and purifying anthocyanin by improved solvent method