Affiliation:
1. Agronomy College, Gansu Agricultural University, Lanzhou 730070, China
2. State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China
Abstract
The elevated anthocyanin content of colored potatoes produces numerous health benefits in humans. However, there is a paucity of studies exploring the influence of environmental factors on anthocyanin components in colored potatoes. In our work, the Box–Behnken design was adopted to optimize anthocyanin extraction from colored potato tubers with ultrasound assistance. The response surface model was stable and reliable (R2 = 0.9775), and under optimal extraction conditions, namely an ultrasonic power of 299 W, an extraction time of 10 min, and a solid-liquid ratio of 1:30 (g/mL), the yield reached 4.33 mg/g. Furthermore, the anthocyanins of colored potato tubers grown at different altitudes were determined by high-performance liquid chromatography–mass spectrometry with optimized ultrasound-assisted extraction, the results showed that anthocyanin levels were the highest at high altitudes, whereas anthocyanins were almost undetectable at mid-altitude. Moreover, the types of anthocyanin compounds present in colored potatoes varied at different altitudes. The red clones exhibited substantial accumulation of pelargonidin across all three altitudes. In contrast, the main anthocyanins found in purple clones were malvidin, petunidin, and cyanidin. We identified the anthocyanin components with a strong correlation to the environment, thereby establishing a fundamental basis for the breeding of potato clones with high anthocyanin content.
Funder
the Key Program of Gansu Natural Science Foundation
the Major S&T Special Projects of Gansu Province
the Director Fund of State Key Laboratory of Aridland Crop Science
the Earmarked Fund for China Agriculture Research System
the Fuxi Talent Project of Gansu Agricultural University
Gansu Province 2023 Key Talent Project-Potato Germplasm Innovation and Industry Development
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science