Extraction and Characteristics of Purple Sweet Potato Pigment

자색고구마 색소의 추출과 특성

  • Kim, Seon-Jae (Department of Food Engineering, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Lee, Lan-Sook (Department of Food Engineering, Mokpo National University) ;
  • Lee, Joon-Seol (Mokpo Experiment Station, Honam Agriculture Experiment Station)
  • 김선재 (목포대학교 식품공학과) ;
  • 임종환 (목포대학교 식품공학과) ;
  • 이란숙 (목포대학교 식품공학과) ;
  • 이준설 (호남농업시험장 목포시험장)
  • Published : 1996.04.30


Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.