响应面法优化水麻果中绿原酸提取工艺

Optimization of extraction technology of chlorogenic acid from fruit of Debregeasia orientalis by response surface methodology

本试验采用超声辅助-乙醇浸提法,对水麻果中绿原酸的提取工艺进行研究。通过四因素三水平的响应面法对水麻果中绿原酸的提取展开试验。结果表明:在乙醇浓度、液料比、超声时间、超声温度分别为65%、60:1(mL/g)、50 min、80℃条件下,水麻果中绿原酸的提取率最高,为1.79%,表明该工艺可行。本研究为水麻果这种野生食物资源的开发利用提供参考。

The ultrasound-assisted extraction process of chlorogenic acid from fruit of Debregeasia orientalis was studied by using ethanol as the extraction reagent.Through the response surface method of four factors and three levels,the extraction rate of chlorogenic acid from fruit of Debregeasia orientalis was tested.The test results showed that under the conditions of ethanol concentration,liquid-material ratio,ultrasonic time and ultrasonic temperature were 65%,60:1 mL/g,50 min and 80℃respectively,the highest extraction rate of chlorogenic acid from fruit of Debregeasia orientalis was 1.79%.It indicated that the technology was feasible.This study provided a reference for the development and utilization of the wild food resource of fruit of Debregeasia orientalis.