阅读说明：本技术 一种酶法-超声联合提取紫色马铃薯花青素的方法 (Method for extracting purple potato anthocyanin by enzyme method-ultrasonic combination ) 是由 王顺余 吴淑清 杨柳 洪豆 于 2020-04-09 设计创作，主要内容包括：本发明公开了一种酶法-超声联合提取紫色马铃薯花青素的方法,包括以下制作步骤：步骤一：原料的预处理；步骤二：冻干；步骤三：粉碎；步骤四：称量；步骤五：添加酶；步骤六：超声；步骤七：离心；步骤八：过滤。其有益效果,通过将马铃薯粉放入HCl-C2H5OH溶液(酸醇比为1:1)和纤维素酶溶液中,利用纤维素酶可将其纤维素水解,有效地破坏细胞壁和细胞膜,加速花青素的溶出,从而达到提高提取率的目的；通过超声波产生的机械作用能击破细胞结构,加快体系的传质和传热速度,加速有效成分的扩散和浸出；利用酶法-超声联合技术提取提高了紫色马铃薯花青素的提取率,为此类的花青素的开发利用提供理论依据。(The invention discloses a method for extracting purple potato anthocyanin by combining an enzyme method and ultrasonic, which comprises the following manufacturing steps: the method comprises the following steps: pretreating raw materials; step two: freeze-drying; step three: crushing; step four: weighing; step five: adding an enzyme; step six: carrying out ultrasound; step seven: centrifuging; step eight: and (5) filtering. The method has the beneficial effects that the potato powder is put into an HCl-C2H5OH solution (acid-alcohol ratio is 1:1) and a cellulase solution, cellulose of the potato powder can be hydrolyzed by utilizing the cellulase, cell walls and cell membranes are effectively destroyed, and the dissolution of anthocyanin is accelerated, so that the aim of improving the extraction rate is fulfilled; the cell structure can be broken through the mechanical action generated by ultrasonic waves, the mass transfer and heat transfer speed of the system is accelerated, and the diffusion and leaching of effective components are accelerated; the extraction rate of the purple potato anthocyanin is improved by utilizing the enzyme method-ultrasonic combined technology, and a theoretical basis is provided for the development and utilization of the anthocyanin.)

1. A method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic is characterized by comprising the following steps: the method comprises the following manufacturing steps:

the method comprises the following steps: pretreatment of raw materials: collecting clean and complete purple potatoes, washing mud, dust and the like on the potatoes, wiping out the moisture on the epidermis by using filter paper, and then cutting the potatoes into slices;

step two: freeze-drying: quickly pre-freezing the potato slices cut in the step one at the temperature of below-20 ℃ for 24 hours, and performing vacuum freeze drying after 24 hours;

step three: crushing: crushing the potato slices freeze-dried in the step two, sieving the crushed potato slices with a 80-mesh sieve to obtain purple potato powder, and placing the purple potato powder in a closed container for later use;

step four: weighing: weighing the potato powder obtained in the third step, accurately weighing 1.0g of purple potato powder, and placing the purple potato powder in a 250ml conical flask;

step five: adding an enzyme: adding 0.1% by volume of HCl-C2H5OH solution (acid-alcohol ratio is 1:1) and cellulase into the conical flask in the fourth step, wherein the liquid-material ratio is 1:30g/ml, and the enzyme addition amount is 4 mg/g;

step six: ultrasonic: placing the conical flask in the fifth step in 200W ultrasonic extraction, wherein the ultrasonic time is 30min, and the ultrasonic temperature is 40 ℃;

step seven: centrifuging: centrifuging the conical flask in the sixth step at the rotating speed of 7000r/min for 15min, and taking supernatant;

step eight: and (3) filtering: and (4) performing constant volume on the clear liquid extracted in the step seven, measuring the absorbance of the anthocyanin extracting solution after constant volume, and calculating the content of the anthocyanin.

2. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 1, wherein the method comprises the following steps: in the first step, the potatoes are placed in flowing water flow for cleaning, the water pressure during cleaning is 0.3-0.4MPa, and when soil on the surface is cleaned, the surface of the potatoes needs to be thoroughly scraped by using a hairbrush.

3. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 2, wherein the method comprises the following steps: and the freeze-drying equipment used in the second step is a freezing box, and before freezing, the sliced potatoes are washed by clean water to wash off starch on the surface.

4. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 3, wherein the method comprises the following steps: in the third step, when the potato slices are crushed, impurities are prevented from being mixed, and the used container needs to be dried.

5. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 4, wherein the method comprises the following steps: and in the fourth step, when bottling, the bottle is filled by adopting a funnel, and before filling, the conical bottle is washed firstly, dried and then matched with a sealing plug.

6. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 5, wherein the method comprises the following steps: and fifthly, adding HCl-C2H5OH solution and cellulase, adding the enzyme, and shaking the conical flask.

7. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 6, wherein the method comprises the following steps: and in the sixth step, the conical flask is fixed in an ultrasonic extraction device, and meanwhile, the solution sputtering is avoided.

8. The method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic wave as claimed in claim 7, wherein the method comprises the following steps: in the seventh step, after centrifugation, the erlenmeyer flask is taken out and left to stand for 15 to 20 min.

Technical Field

The invention relates to the field of foods, in particular to a method for extracting purple potato anthocyanin by combining an enzyme method and ultrasonic.

Background

Anthocyanidin is called anthocyanidin, has a 3,5, 7-trihydroxy-2-phenyl benzopyran cation structure, is a water-soluble natural pigment widely existing in natural plants, is also one of main pigments forming the colors of petals and fruits, and belongs to flavonoid compounds. Anthocyanins are mainly present in the cytosol of many plants in the form of glycosides, and are then successively found by scientists in blueberry, tea, grape, etc. plants. To date, more than 20 anthocyanins have been chemically found, among which asteroidin, pelargonidin, delphinidin, malvidin, peoniflorin, and morning glory anthocyanidin are common edible anthocyanins in which glycosides are the predominant form.

The purple potato is also called a black potato, is rich in a large amount of nutrient substances such as high-quality protein, amino acid, vitamins and the like, is also rich in anthocyanin, and has the physiological activity functions of scavenging free radicals, resisting cancers, inhibiting bacteria and the like. Purple potato anthocyanin belongs to natural pigment, and has application in the fields of food, medicine, cosmetics and the like. Therefore, the purple potatoes become important food crops and important food and medicine raw materials in the future, and have wide industrial development prospect.

The utilization of anthocyanin resources in China has a great gap compared with that in foreign countries in scale, technology and product development. The traditional extraction method has become a bottleneck for hindering development and utilization of anthocyanin resources in China. The new extraction and separation methods such as ultrahigh pressure auxiliary extraction, pressurized solvent extraction and the like open up a new way for the industrialized extraction of anthocyanin. However, the application is still in the beginning, many technical conditions are not mature, and the method is not suitable for large-scale production, but the method has greater advantages than the prior method. Therefore, in order to accelerate the comprehensive development and utilization of abundant anthocyanin resources in China, a new efficient, rapid, convenient and automatic extraction method is sought, and the improvement of the prior art is very important.

The anthocyanin in the purple potato belongs to flavonoid compounds, contains a large amount of nutrient components and also has a strong health-care function. However, the anthocyanin-containing products on the market are not numerous, and the extraction method for anthocyanin in China mainly adopts a solvent extraction method and an ultrasonic extraction method, the extraction rate is low, and the obtained pure anthocyanin is few, so that the method has important practical significance for the research of the extraction process of the anthocyanin of purple potatoes.

At present, the extraction of the anthocyanin of the purple potato mainly adopts a solvent extraction method and an ultrasonic extraction method, although the process is simple, the time consumption is long, the extraction rate is low, the cost is overhigh, the error rate is overhigh, the environment is not protected, the reaction speed is slow, and the calculated numerical value is not intuitive.

Disclosure of Invention

The invention aims to provide a method for extracting purple potato anthocyanin by combining an enzyme method and ultrasonic so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic comprises the following preparation steps:

the method comprises the following steps: pretreatment of raw materials: collecting clean and complete purple potatoes, washing mud, dust and the like on the potatoes, wiping out the moisture on the epidermis by using filter paper, and then cutting the potatoes into slices;

step two: freeze-drying: quickly pre-freezing the potato slices cut in the step one at the temperature of below-20 ℃ for 24 hours, and performing vacuum freeze drying after 24 hours;

step three: crushing: crushing the potato slices freeze-dried in the step two, sieving the crushed potato slices with a 80-mesh sieve to obtain purple potato powder, and placing the purple potato powder in a closed container for later use;

step four: weighing: weighing the potato powder obtained in the third step, accurately weighing 1.0g of purple potato powder, and placing the purple potato powder in a 250ml conical flask;

step five: adding an enzyme: adding 0.1% by volume of HCl-C2H5OH solution (the acid-alcohol ratio is 1:1) and cellulase into the conical flask in the fourth step, wherein the liquid-material ratio is 1:30g/ml, the enzyme addition amount is 4mg/g, and because purple potatoes contain a large amount of cellulose, the cellulase can be used for hydrolyzing the cellulose, cell walls and cell membranes are effectively destroyed, and the dissolution of anthocyanin is accelerated, so that the aim of improving the extraction rate is fulfilled;

step six: ultrasonic: placing the conical flask in the step five in 200W ultrasonic extraction, wherein the ultrasonic time is 30min, the ultrasonic temperature is 40 ℃, the mechanical action generated by the ultrasonic wave can break cell structures, the mass transfer and heat transfer speed of the system is accelerated, and the diffusion and leaching of effective components are accelerated;

step seven: centrifuging: centrifuging the conical flask in the sixth step at the rotating speed of 7000r/min for 15min, and taking supernatant;

step eight: and (3) filtering: and (3) performing constant volume on the clear liquid extracted in the step seven, measuring the absorbance of the anthocyanin extracting solution after constant volume, calculating the content of the anthocyanin, and optimizing the extraction process conditions, so that a theoretical basis can be provided for the research of deep development of natural pigments, and the popularization and application of the purple potato anthocyanin in the food industry are facilitated.

Preferably, in the first step, the potatoes are placed in a flowing water flow for washing, the water pressure during washing is 0.3-0.4MPa, and when the soil on the surface is washed, the surface of the potatoes needs to be thoroughly scraped by a hairbrush.

Preferably, the freeze-drying device used in the second step is a freezer, and the sliced potatoes are washed with clean water to remove starch on the surface before freezing.

Preferably, the potato flakes are comminuted in step three to avoid inclusion of impurities and the container used must be dried.

Preferably, in the fourth step, when bottling, the filling is performed by using a funnel, and before filling, the conical flask is washed, dried and then provided with a sealing plug.

Preferably, the HCl-C2H5OH solution and the cellulase are added in sequence in the fifth step, and after the enzyme is added, the conical flask is shaken.

Preferably, the conical flask is fixed in the ultrasonic extraction device in the step six, and the solution is prevented from sputtering.

Preferably, in the seventh step, after the centrifugation, the conical flask is taken out and is left standing for 15 to 20 min.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the method, the potato powder is put into an HCl-C2H5OH solution (the acid-alcohol ratio is 1:1) and a cellulase solution, cellulose of the potato powder can be hydrolyzed by using cellulase, cell walls and cell membranes are effectively destroyed, and the dissolution of anthocyanin is accelerated, so that the aim of improving the extraction rate is fulfilled;

2. in the invention, the mechanical action generated by ultrasonic waves can break the cell structure, accelerate the mass transfer and heat transfer speed of the system and accelerate the diffusion and leaching of effective components;

the extraction rate of the purple potato anthocyanin is improved by utilizing the enzyme method-ultrasonic combined technology, and a theoretical basis is provided for the development and utilization of the anthocyanin.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that:

examples

A method for extracting purple potato anthocyanin by combining enzyme method and ultrasonic comprises the following preparation steps:

the method comprises the following steps: pretreatment of raw materials: collecting clean and complete purple potatoes, washing mud, dust and the like on the potatoes, wiping out the moisture on the epidermis by using filter paper, and then cutting the potatoes into slices;

the sliced potato chips are convenient to freeze-dry and crush, are subdivided, are high in freezing speed and are crushed more thoroughly, and the making efficiency is improved;

step two: freeze-drying: quickly pre-freezing the potato slices cut in the step one at the temperature of below-20 ℃ for 24 hours, and performing vacuum freeze drying after 24 hours;

the dried potato chips after vacuum freeze-drying are convenient to store for later use, can be taken out at any time, avoids deterioration and impurities entering, and improves the purity;

step three: crushing: crushing the potato slices freeze-dried in the step two, sieving the crushed potato slices with a 80-mesh sieve to obtain purple potato powder, and placing the purple potato powder in a closed container for later use;

step four: weighing: weighing the potato powder obtained in the third step, accurately weighing 1.0g of purple potato powder, and placing the purple potato powder in a 250ml conical flask;

step five: adding an enzyme: adding 0.1% by volume of HCl-C2H5OH solution (acid-alcohol ratio is 1:1) and cellulase into the conical flask in the fourth step, wherein the liquid-material ratio is 1:30g/ml, and the enzyme addition amount is 4 mg/g;

because the purple potatoes contain a large amount of cellulose, the cellulose can be hydrolyzed by utilizing cellulase, cell walls and cell membranes are effectively destroyed, and the dissolution of anthocyanin is accelerated, so that the aim of improving the extraction rate is fulfilled;

step six: ultrasonic: placing the conical flask in the fifth step in 200W ultrasonic extraction, wherein the ultrasonic time is 30min, and the ultrasonic temperature is 40 ℃;

the mechanical action generated by ultrasonic waves can break cell structures, accelerate the mass transfer and heat transfer speed of a system and accelerate the diffusion and leaching of effective components;

step seven: centrifuging: centrifuging the conical flask in the sixth step at the rotating speed of 7000r/min for 15min, and taking supernatant;

step eight: and (3) filtering: and (4) performing constant volume on the clear liquid extracted in the step seven, measuring the absorbance of the anthocyanin extracting solution after constant volume, and calculating the content of the anthocyanin.

The extraction process conditions are optimized, theoretical basis can be provided for research of deep development of natural pigments, and popularization and application of the purple potato anthocyanin in the food industry are facilitated.

In the first step, the potatoes are placed in flowing water flow for cleaning, the water pressure during cleaning is 0.3-0.4MPa, and the surfaces of the potatoes need to be thoroughly scraped by using a hairbrush during cleaning of soil on the surfaces.

In this example, the freeze-drying apparatus used in step two was a freezer, and prior to freezing, the sliced potatoes were rinsed with clean water to remove starch from the surface.

In this example, the potato flakes were crushed in the third step to avoid inclusion of impurities, and the container used was dried.

In this embodiment, in the fourth step, when bottling, the bottle is filled by using a funnel, and before filling, the conical flask is washed, dried and then provided with a sealing plug.

In this example, the HCl-C2H5OH solution and the cellulase were added sequentially in step five, and after the enzyme was added, the flask was shaken.

In this example, the erlenmeyer flask was fixed in the ultrasonic extraction equipment in step six while avoiding the solution sputtering.

In step seven, after centrifugation, the erlenmeyer flask is taken out and left to stand for 15 to 20 min.

The purple potato anthocyanin is extracted by an enzyme method-ultrasonic combined technology, and the cell wall and the cell membrane are effectively damaged by utilizing the hydrolysis of cellulose by cellulase and the mechanical action generated by ultrasonic waves, so that the diffusion and the leaching of the anthocyanin are accelerated.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.