摘要
以黄牛蒡等外根为原料,通过单因素试验确定以甲醇为提取剂,甲醇浓度、液料比和超声处理时间为显著因素。以上述3个因素为自变量设计了Central Composite Design(CCD)试验,试验结果表明其最佳水平分别为提取剂甲醇浓度50%、牛蒡甲醇料液比1∶100(g/mL)、超声提取的时间30 min,在此条件下,牛蒡绿原酸的提取量达3.244 mg/g。
The paper studied the extraction amount of chlorogenic acid from off-grade Arctium lappa L. by a single factor test the factors such as methanol extraction agent, concentration of extractant, liquid/material ratio and ultrasonic treatment time were determined. The Central Composite Design and result analysis proved that the optimal extraction condition for three important factors were methanol concentration 50%, solid to liquid ratio 1：100 （g/mL）, extracting time 30 min respectively. Under this condition the extraction amount of chloro-genic acid from Arctium lappa L. was 3.244 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2017年第24期32-36,共5页
Food Research and Development
基金
江苏省淮安市农业科技支撑计划(SN13087)
关键词
牛蒡
绿原酸
超声提取
响应面
Arctium lappa L.
chlorogenic acid
ultrasonic wave extraction
response surface methodology
