摘要
采用单因素试验法对影响绿原酸提取率的主要因素进行了分析研究,利用响应面分析优化了提取绿原酸的最佳工艺条件:乙醇浓度52%,提取温度78℃;料液比1:13,提取时间2h,浸提两次。在最佳条件下绿原酸的提取率为2.38%,提取物得率18.38%,绿原酸含量12.97%。
Main factors influencing the extraction of chlerogenic acid from the leaves of Eucommia ulmoides were studied by single factor experiments, and then the resronse surface analysis was used to optimize conditions for the extraction of cldorogenle acid. Optimized conditions for the extraction of chlorogenle acid was obtained as： ethanol concentration 52%; extraction temperature 78℃; material to solvent 1：13, extraction time 2h, and extraction for twice. The extraction ratio of chlorogenic acid and the yield of extract were 2.38%, 18.38%, respectively, and the purity of chlorogenic acid was 12.97% in the optimized conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期450-454,共5页
Food Science
关键词
绿原酸
提取
杜仲叶
响应面分析
chlorogenic acid
extraction
leaves of Eucommla ulrnoides
technology
response surface analysis
