Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 2
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- Pages.345-351
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- 1996
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- 0367-6293(pISSN)
Extraction and Characteristics of Purple Sweet Potato Pigment
자색고구마 색소의 추출과 특성
- Kim, Seon-Jae (Department of Food Engineering, Mokpo National University) ;
- Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
- Lee, Lan-Sook (Department of Food Engineering, Mokpo National University) ;
- Lee, Joon-Seol (Mokpo Experiment Station, Honam Agriculture Experiment Station)
- Published : 1996.04.30
Abstract
Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be
자색고구마를 새로운 천연식용색소원으로서 개발하기 위한 연구의 일환으로 자색고구마 색소의 추출조건과 특성을 조사하였다. 자색고구마 색소는 물, ethanol, methanol 등의 용매에는 잘 추출되나 비극성 유기용매에는 거의 추출되지 않는 수용성 색소임을 알 수 있었으며, 0.1%의 구연산을 첨가한 20%의 ethanol 용액이 자색고구마 색소 추출을 위한 최적의 용매임을 알 수 있었다. 자색고구마로부터 생체중량의 3.7%에 해당하는 동결건조분말을 얻을 수 있었다. 자색고구마 색소를 추출하기 전에 가압중탕(