超声法提取香菜中绿原酸

Extraction of chtorogenic acid from Coriandrum sativum L.

对香菜绿原酸的优选超声提取工艺条件进行了研究。采用正交实验法,考察溶剂浓度、超声时间、料液比、提取次数对提取率的影响,用分光光度标准曲线法测定含量。所考察的因素中,香菜绿原酸的提取影响程度为:溶剂浓度>提取次数>超声时间>料液比。超声提取的最佳条件A2B1C2D3。与常规的提取方法相比,具有提取时间短、简单、收率高、无需加热等优点。

Optimized condition for extraction of chlorogenic acid from Coriandrum saticum L. （ethanol concentration, ultrasonic time, ratio of material/ solution and extraction times） was dstermined by orthogonal design. UV-Spectrophotometry was used for the determination. The order of factors affecting chlorogenic acid extraction was ethanol concentration〉 extraction times 〉ultrasonic time〉 ratio of material/solution .The optimum ultrasonic extraction were：A2B.C2D3. Compared with traditional extraction, ultrasonic method can save time, be easy to operate, improve extraction yield and need no heating.