2005•Food ScienceRequires access

Study on the Extraction of Pigment from Purple Sweet Potato Powder by Microwave-assisted Technique

Xuan Liu

Abstract

Anthocyanin was extracted by microwave-assisted technique from purple sweet potato powder. The effects of average microwave output power、microwave irradiation time、different solvents and their concentrations on the extraction yield were investigated, the parameters of extraction process were optimized through Response Surface Methodology (RSM) and average microwave output power was 700w(temperature 70℃), microwave irradiation time was 6.37min, liquid/solid ratio 15:1 and hydrochloride concentration was 0.3%.

About this research paper

What this paper is about

Why it matters

OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Extraction (chemistry), Response surface methodology, Microwave, Anthocyanin, Pigment, Microwave power, Yield (engineering), Microwave irradiation