Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology

Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology

This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utiliz...

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Bibliographic Details
Main Authors: Fang Wang, Shuo Zhang, Guowei Deng, Kun Xu, Haiyan Xu, Jialei Liu
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Molecules
Subjects:
anthocyanins
ultrasound-assisted compound enzymatic extraction
purple sweet potato
response surface methodology
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/27/14/4344

Internet

https://www.mdpi.com/1420-3049/27/14/4344

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