Extraction of anthocyanin from purple-fleshed potato through ultrasound-assisted extraction

Abstract

In this study, the ultrasound-assisted extraction was utilized to extract anthocyanin from purple-fleshed potato, and the extraction process was optimized in the selection of various conditions of extracting agent, solid-liquid ratio, ultrasound time. In addition, single factor experiment and orthogonal experiment were carried out, which determined that the highest extraction efficiency of anthocyanin from purple-fleshed potato was achieved at the purple-fleshed potato-to-extracting agent ratio of 1:50 (g/mL), the ratio of 0.2% hydrochloric acid extracting agent to 50% ethanol at 2:3, and the ultrasound time of 15 min.