Ultrasound-Assisted Anthocyanin Extraction of Purple Sweet Potato Variety TNG73, Ipomoea batatas, L

被引：8
|
作者：
Lien, Ching-Yi [2 ]
Chan, Chin-Feng [3 ]
Lai, Yung-Chang [4 ]
Huang, Che-Lun [4 ]
Liao, Wayne C. [1 ]
机构：
[1] Chang Gung Univ Sci & Technol, Dept Nursing, Chiayi, Taiwan
[2] Natl Chia Yi Univ, Dept Appl Chem, Chiayi, Taiwan
[3] Hung Kuang Univ, Dept Appl Cosmetol, Taichung, Taiwan
[4] Chia Yi Agr Expt Stn, Agr Res Inst, Chiayi, Taiwan
来源：
SEPARATION SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 08期
关键词：
anthocyanins; purple sweet potato; response surface methodology; ultrasound; PHENOLIC-COMPOUNDS; OPTIMIZATION; ANTIOXIDANT; SOLVENTS;
D O I：
10.1080/01496395.2011.644610
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The acidic-ethanol anthocyanin extraction process of TNG73 sweet potatoes was improved with introducing the sonication treatment. The linear terms of sonication time and extraction temperature were determined to be significant factors. Response surface methodology (RSM) models were successfully established to perform the extraction study and energy requirement analysis. After calculating the required energy for collected anthocyanins (J/mu g), the process with higher extraction temperature became less effective. Based on the combined results of extraction study and energy requirement analysis, the recommended operating condition of anthocyanin extraction process was at 25 degrees C with 22 min sonication.
引用
收藏
页码：1241 / 1247
页数：7
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