摘要
采用单因素实验法研究了料液比、乙醇浓度、提取温度、提取时间对咖啡生豆醇提绿原酸提取得率的影响,并进一步采用响应面法优化咖啡生豆醇提绿原酸工艺,获得最佳工艺条件为:料液比1:15,提取温度64℃,提取时间74min,乙醇浓度55%时,绿原酸提取得率为5.17%。
Main factors（the ratio of solid to liquid, ethanol concentration,extraction temperature,extraction time）influencing the extraction of chlorogenic acid from green coffee beans were studied by single factor experiments, and further the response surface method was used to optimize conditions for the extraction of chlorogenic acid from green coffee beans. Optimized conditions for the extraction of chlorogenic acid from green coffee beans by ethanol extraction was obtained as： the ratio of solid to liquid 1：15, extraction temperature 64℃, extraction time 74 min, ethanol concentration 55%, The extraction ratio of chlorogenic acid was 5.17%.
出处
《漳州职业技术学院学报》
2016年第3期22-28,共7页
Journal of Zhangzhou Institute of Technology
关键词
绿原酸
醇提
咖啡生豆
响应面法
chlorogenic acid
ethanol extraction
green coffee beans
response surface method
