Optimization of extraction of natural pigment from purple sweet potato by response surface methodology and its stability

Journal of Chemistry

Volumn , Issue , 2013, Pages

  Li, Jinwei ^a,b   Zhang, Lianfu ^b   Liu, Yuanfa ^b  

^a State Key Laboratory of Dairy Biotechnology   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84878733596     PISSN: 20909063     EISSN: 20909071     Source Type: Journal    
DOI: 10.1155/2013/590512     Document Type: Article

References (8)

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2. Fang Z., Ni Y., Research progress on physiological functions of anthocyanins. Guangzhou Food Science and Technology 2001 17 3 60 62
3. Lu G., Lan X., Lou X., Study on physical and chemical properties of red pigments from purple sweet potato (PSP). Journal of Zhejiang Agricultural University 1996 22 3 308 311
4. Liu Y., Zhu L., Han Z., Anti-oxidative effect of Ipomoea Batatas Poir Cv anthocyanins on mice irradiated by 60Co gamma ray. Acta Acadimae Qingdao Umvesitatis 2005 41 1 46 51
5. Meng X., Cu X., Wang F., In vivo antioxidant activity of sweet -potato anthocyanins in aged mice. Medical Journal of Qilu 2005 20 5 394 399
6. Han W., Extraction, Composition Analasis, Stability and Antioxidant Activity of Anthocyanins from Purple Sweet Potato 2008 Nanjing Agriculture University
7. Wang Z., Study on the Technology Conditions of Extraction and Purification and Property of Purple Sweetpotato Color 2010 Southwest University
8. Li J., Study of the Extraction, Purification by Membrane Technology and Stability of Anthocyanin Pigment from Purple Sweet Potato 2007 Nanchang University