茵陈蒿效用成分提取及保健酱油的开发研究

Extraction of effective component from artemisia capillaris thunb and study on health soy sauce

以绿原酸得率为控制指标,采用醇溶法连续回流工艺提取茵陈有效成分,运用Box-Behnken法对主要工艺参数进行优化,得最优工艺条件为提取时间4.98h,提取温度70℃,乙醇浓度88.2%vol,料液比1∶17,将提取液与发酵酱油科学配伍,研究开发出新型茵陈保健酱油。

With the rate of chorogenic acid as a control the effective component of artemisia capillaris thunb was extracted by alcohol melting method with continue reflowing technology.After optimizing the major processing parameters by box-behnken the optimum process conditions were extracting time as 4.98h,extracting temperature as 70℃,alcohol thickness as 88.2%,the rate of liquids as 1∶17.Then by combining the extracting liquid scientifically with fermented soy sauce we developed the new artemisia capillaries health soy sauce.