Study on the Water Extraction Process Optimization of Purple Sweet Potato Anthocyanins by Response Surface Method
GUO Zhaoxiang
LIU Yanlong
Abstract：Purple sweet potatoes are rich in anthocyanins.Extracting anthocyanins from purple sweet potatoes not only provides natural pigments for the food industry,but also significantly enhances the economic value of purple sweet potatoes.In order to determine the efficient and green extraction technology for anthocyanins from purple sweet potatoes,the purple sweet potatoes were juiced and directly used for extracting anthocyanins with pure water.Based on single factor experiments,the response surface methodology was used to optimize the extraction process of anthocyanins from purple sweet potatoes.The extraction conditions optimized by response surface methodology were extraction temperature of 26℃,solid-liquid ratio of 1∶26(g/mL)(based on fresh weight),and wall breaking time of 2 min.The corresponding anthocyanin extraction yield was 12.76 mg/100 g,which was close to the predicted value of 12.93 mg/100 g by the model.The results can provide a theoretical reference for the efficient and green extraction of anthocyanins from purple sweet potato.
Keywords：Purple sweet potatoanthocyaninextractionresponse surface optimization
Publication Date：2026-01-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 49-53 )