摘要
目的:优选甘薯叶中绿原酸提取的工艺条件。方法:用正交设计对传统水煎法、乙醇回流法、超声波法等提取工艺进行比较,以提取物中绿原酸的含量与提取率为评判指标,考察浓度、时间、料液比等因素对有效成分绿原酸提取率的影响。采用紫外分光光度法测定该成分的含量。结果:最佳提取工艺为乙醇回流法,最佳提取条件为:60%乙醇,料液比1:20,回流提取1.5h。此条件下绿原酸含量与提取率最高。影响提取的主次因素为:乙醇浓度>回流时间>料液比。
Objective： To optimize the extraction process of chlorogenic acid in sweet potato leaves. Methods： With the content of the extract and extraction rate of chlorogenic acid as indexes by orthogonal design, several extraction processes were compared respectively, such as traditional decocting method, the ethanol refluxing method, the ultrasonic method etc. The factors affecting the extraction rate such as the concentration of extracting solvent, the extracting time, the ratio of solid and liquid were investigated. The content of chlorogenic acid was determine by ultraviolet-spectrophotometry. Results： The optimum extraction is refluxing method. The optimum extraction conditions were： 75% ethanol, solid and liquid ratio 1：20 and refluxing 1.5 h. Under these conditions the content and chlorogenic acid and extraction rate reached the highest levels. The factors influencing this extraction efficiency were as follows： Consistency of ethanol 〉 times of reflux 〉 ratio of solid and liquid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期245-248,共4页
Food Science
关键词
甘薯叶
绿原酸
乙醇回流
提取工艺
sweet potato leaves
chlorogenic acid
ethanol refluxing method
extraction process
