超声-微波协同提取甘薯皮绿原酸及其微胶囊化工艺优化研究

Extraction of Chlorogenic Acid from Sweet Potato Skin by Ultrasonic Microwave Synergistic and Optimization of Microencapsulation Process

采用超声-微波协同提取的方法对甘薯皮绿原酸进行提取;采用锐孔法,以绿原酸为芯材,海藻酸钠为壁材制备绿原酸微胶囊,并优化其制备工艺。实验结果表明,提取最佳条件为:液料比80∶1 mL/g、乙醇浓度50%、微波功率100 W、提取时间25 min,该条件下,绿原酸得率可达14.44%;微胶囊制备最佳工艺为:针头孔径0.60 mm、下滴高度8 cm、海藻酸钠质量分数4%、氯化钙质量分数3%、壁芯体积比2∶1(芯材质量分数5%),此条件下包埋率可达85.05%。绿原酸微胶囊化可提高绿原酸的热稳定性。

Chlorogenic acid was extracted from sweet potato peel by ultrasonic microwave synergistic extraction method;chlorogenic acid microcapsules were prepared by sharp pore method with chlorogenic acid as core material and sodium alginate as wall material,and the preparation process was optimized.The results indicated that the optimum extraction conditions were as follows:sweet potato peel:liquid to material ratio of 80∶1mL/g,ethanol concentration of 50%,microwave power of 100 W,extraction time of 25 minutes,the yield of chlorogenic acid can reach 14.44%under these conditions.The optimal preparation process of microcapsules was as follows:needle diameter of 0.60 mm,drop height of 8 cm,sodium alginate concentration of 4%,calcium chloride concentration of 3%,wall core ratio of 2∶1(mL/mL,core material concentration of 5%),under these conditions,the embedding rate could reach 85.05%.The microencapsulation of chlorogenic acid could improve the thermal stability of chlorogenic acid.