金银花中绿原酸的超声波提取工艺优化

Process Optimization of Ultrasonic Extraction of Chlorogenic Acid in Honeysuckle Flower

研究从金银花中提取绿原酸的工艺。通过研究乙醇浓度、温度、料液比、超声时间、超声功率等因素对提取效率的影响。在运用超声波法下得出绿原酸提取工艺的最佳工艺参数:乙醇浓度为70%,浸提温度为55℃,料液比为1∶20(g/m L),超声时间为1.5 h,超声功率为700 W。在此条件下采用紫外分光光度法(UV)对绿原酸产品进行检测,在328 nm波长下,得到绿原酸的最大峰值,计算得率为7.887%。

Extraction of chlorogenic acid from Honeysuckle Flower was studied systematically. The ultrasonic method assisted extraction of chlorogenic acid , the effect of factors was investigated and the optimal parameters were determined as follows：the concentration of ethanol was 70%, leaching temperature was 55℃, the ratio of Honeysuckle Flower to ethanol was 1∶20 （g/mL）, time was 1.5 h, ultrasonic power was 700 W. The use of UV spectrophotometry for detection of chlorogenic acid products. In the 328 nm wavelength , obtained the maximum peak of chlorogenic acid, was 7.887 %calculated.