Extraction Characteristics of Anthocyanins from Preliminarily-processed Products of Purple Sweet Potatoes during the Gelatinization Process

This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. Purple sweet potatoes were dried at two specific temperatures and prepared into preliminarily-processed products for gelatinization simulation to analyze the extraction amount of anthocyanins from gelatinized samples at different gelatinization stages. During the gelatinization process, the extraction rate of anthocyanins from purple sweet potato samples reached the highest as the temperature rised from 90 t to 95 t, and the extraction amount of anthocyanins reached the maximum at is mm post-heat preservation at 95 t. Purple sweet potato samples dried at 60 t exhibited larger retention amount, larger maximum extraction amount and higher maximum extraction rate of anthocyanins compared with those dried at 110 t. Drying at low temperatures and appropriately shortening the initial gelatinization stage below 90 t is conducive to the retention and extraction of anthocyanins from purple sweet potatoes.