Extraction Characteristics of Anthocyanins from Preliminarily-processed Products of Purple Sweet Potatoes during the Gelatinization Process  

紫甘薯初加工产品糊化过程中花青素的浸出特性（英文）

作　　者：魏传斌[1] 张萍[1] 

机构地区：[1]江汉大学生命科学学院,湖北武汉430056

出　　处：《Agricultural Science & Technology》2015年第5期1084-1087,共4页农业科学与技术（英文版）

基　　金：Supported by Key Scientific and Technological Project of Wuhan Science and Technology Bureau([2012]No.100 201250499145-15)~~

摘　　要：Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into preliminarily-processed products for gelatinization simulation to analyze the extraction amount of anthocyanins from gelatinized samples at different gelatinization stages. [Result] During the gelatinization process, the extraction rate of anthocyanins from purple sweet potato samples reached the highest as the temperature rised from 90 ℃ to 95 ℃,and the extraction amount of anthocyanins reached the maximum at 15 min postheat preservation at 95 ℃. Purple sweet potato samples dried at 60 ℃ exhibited larger retention amount, larger maximum extraction amount and higher maximum extraction rate of anthocyanins compared with those dried at 110 ℃. [Conclusion] Drying at low temperatures and appropriately shortening the initial gelatinization stage below 90 ℃ is conducive to the retention and extraction of anthocyanins from purple sweet potatoes.[目的]探索紫甘薯高效开发利用的方法。[方法]对2种特定温度下烘干的紫甘薯初加工试样进行模拟糊化,测定糊化不同阶段糊化醪中花青素的浸出量。[结果]紫甘薯粉在糊化时,90℃程序升温至95℃过程,花青素的浸出速率最大。95℃保温结束时,达到最大浸出量。相比110℃烘干,紫甘薯60℃烘干试样花青素保留量大,最大浸出量大,最大浸出率高。[结论]紫甘薯通过较低温度烘干加工,同时适当缩短90℃程序升温前的糊化程序有利于花青素的保留与浸出。

关 键 词：Purple sweet potatoes ANTHOCYANIN Starch gelatinization EXTRACTION 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]