摘要
目的:研究纤维素酶法提取牛蒡根皮中绿原酸的提取工艺。方法:通过单因素试验探讨纤维素酶用量、料液比、酶解温度、酶解时间、pH值对绿原酸提取率的影响,并通过正交试验对影响绿原酸提取率的参数进行优化。结果表明牛蒡根皮中绿原酸提取的最佳工艺条件为纤维素酶用量4mL、酶解温度60℃、酶解时间1.5h、pH6.0、料液比1:20,此条件下绿原酸提取率为1.45%。
Objective： To optimize extraction process of chlorogenic acid in burdock root peels by cellulose methods. Methods： The effects of enzyme dosage, material-liquid ratio, extraction temperature, extraction duration and extraction pH on the yield of chlorogenic acid from burdock root peels by single factor and orthogonal tests were explored. Results： The optimal extraction process included cellulose addition amount of 4 mL, extraction temperature of 60 ℃, extraction time of 1.5 h, extraction pH 6.0, and material-liquid ratio of 1：20. Under the optimal extraction conditions, the maximum yield of chlorogenic acid was 1.45%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第6期64-67,共4页
Food Science
基金
江苏省产学研联合创新资金计划项目(BY2010127)
连云港市农业攻关计划项目(CN0905)
关键词
牛蒡
绿原酸
提取
burdock
chlorogenicacid
extraction
