Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability | Zendy

Jinwei Li | Zendy; Lianfu Zhang | Zendy; Yuanfa Liu | Zendy

Open Access

Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability

Author(s) -

Jinwei Li,

Lianfu Zhang,

Yuanfa Liu

Publication year - 2013

Publication title -

journal of chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.436

H-Index - 50

eISSN - 2090-9063

pISSN - 2090-9071

DOI - 10.1155/2013/590512

Subject(s) - chemistry , extraction (chemistry) , pigment , yield (engineering) , ascorbic acid , response surface methodology , chromatography , food science , organic chemistry , metallurgy , materials science

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

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