期刊论文

Dong, Xinrong

英文

Food and Bioproducts Processing

0960-3085

2019

115

1-9

10.1016/j.fbp.2019.02.003

This work was partially supported by scientific research fund of Hunan Provincial Education Department (grant No. 14c0563 ).

本校为第一且通讯机构

In order to enhance the extraction efficiency of anthocyanins and subsequent comprehensive utilization of pomace from purple sweet potato (PSP), an improved microwave-assisted extraction (iMAE) of anthocyanins without dextrinization of starch was developed in this work. Firstly, the extraction conditions of PSP anthocyanins (PSPAs) were optimized by Response Surface Methodology (RSM) and the optimal parameters were as follows: solid-to-liquid ratio of 1:3 (g/mL), ethanol concentration of 30% with a small quantity of critic acid as regulating re...