Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability
Purple sweet potato colour (PSPC) was a kind of natural pigment that attracted the general concern in recent years. In this paper, the response surface methodology was employed to optimize the extraction conditions of PSPC. The results showed that the extraction yield of purple colour was 11.6355 mg...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/590512 |
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| author | Jinwei Li Lianfu Zhang Yuanfa Liu |
| author_facet | Jinwei Li Lianfu Zhang Yuanfa Liu |
| author_sort | Jinwei Li |
| collection | DOAJ |
| description | Purple sweet potato colour (PSPC) was a kind of natural pigment that attracted the general concern in recent years. In this paper, the response surface methodology was employed to optimize the extraction conditions of PSPC. The results showed that the extraction yield of purple colour was 11.6355 mg/g at the optimum extraction conditions of extraction temperature 60°C, extraction time 1 h, the ratio of solid to liquid ratio of 1 : 30, and acidified ethanol solution concentration 80%. Stability experiment showed that Fe3+ and Al3+ could increase the stability of PSPC, but Cu2+, Zn2+, and Pb2+ would decrease the stability of PSPC. Ascorbic acidified could significantly increase the stability of PSPC, and Na2SO3 would reduce the PSPC’s stability. |
| format | Article |
| id | doaj-art-ed291c870ec24b9daef412c12da29ed5 |
| institution | DOAJ |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-ed291c870ec24b9daef412c12da29ed52025-08-20T03:21:12ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/590512590512Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its StabilityJinwei Li0Lianfu Zhang1Yuanfa Liu2State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaPurple sweet potato colour (PSPC) was a kind of natural pigment that attracted the general concern in recent years. In this paper, the response surface methodology was employed to optimize the extraction conditions of PSPC. The results showed that the extraction yield of purple colour was 11.6355 mg/g at the optimum extraction conditions of extraction temperature 60°C, extraction time 1 h, the ratio of solid to liquid ratio of 1 : 30, and acidified ethanol solution concentration 80%. Stability experiment showed that Fe3+ and Al3+ could increase the stability of PSPC, but Cu2+, Zn2+, and Pb2+ would decrease the stability of PSPC. Ascorbic acidified could significantly increase the stability of PSPC, and Na2SO3 would reduce the PSPC’s stability.http://dx.doi.org/10.1155/2013/590512 |
| spellingShingle | Jinwei Li Lianfu Zhang Yuanfa Liu Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability Journal of Chemistry |
| title | Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability |
| title_full | Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability |
| title_fullStr | Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability |
| title_full_unstemmed | Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability |
| title_short | Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability |
| title_sort | optimization of extraction of natural pigment from purple sweet potato by response surface methodology and its stability |
| url | http://dx.doi.org/10.1155/2013/590512 |
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