咖啡中绿原酸高效液相色谱法测定及不同提取工艺的比较研究

Study on Optimum Extraction Process of Chlorogenic Acid in Coffee by HPLC Assay

用正交设计对水浸提法、水浸提+超声波法、乙醇浸提法、乙醇浸提+超声波法进行比较,以咖啡提取物中绿原酸的含量为评判指标,考察时间、温度、乙醇浓度对提取物有效成分绿原酸含量的影响.采用高效液相色谱法测定该成分的含量.最佳提取工艺为乙醇浸提+超声波法,最佳提取条件为超声提取30 min、温度60℃、乙醇浓度70%,此条件下提取绿原酸的含量最高.影响提取的主次因素为:超声时间>温度>乙醇浓度.

With the content of chlorogenic acid as indexes by orthogonal design,four extraction processes were compared respectively,such as water extracting method,water＋ultrasonic extracting method,ethanol extracting method and ethanol＋ultrasonic extracting method. The factors affecting the content of chlorogenic acid such as the extracting time, the extracting temperature, the content of ethanol were investigated. The content of chlorogenic acid was determined by HPLC. Results showed that, the optimum extraction was ethanol＋ultrasonic extracting method. The optimum extraction conditions were that, ultrasonic extracting 30 min, 60 ℃ temperature and 75% ethanol. Under these conditions the content of chlorogenic acid reached the highest levels. The factors influencing this extraction efficiency were as follows：times of ultrasonic〉temperature〉Consistency of ethanol.