Optimization extraction of total anthocyanidins from purple potatoes by pressure solvent method

Anthocyanin was extracted by pressure solvent method from purple potato powder. The effects of extraction time,extraction temperature,solid-liquid ratio and extraction solvent's concentrations on the extraction yield were investigated,the parameters of extraction process were optimized through response surface methodology(RSM) and ethanol concentration was 77%,extraction temperature was 67 ℃,extraction time was 25 min,solid-liquid ratio was 1∶58,anthocyanins extraction content was 200.13 mg/100 g. Using the optimum conditions of ultrasonic assisted extraction method,the amount of anthocyanins extraction content from the purple potatoes was 139.30 mg/100 g. The extraction yield of pressure solvent extraction was much higher than the ultrasonic assisted extraction.