摘要
采用超声波辅助提取法和乙醇回流法筛选蒲公英叶中绿原酸最佳提取工艺,研究料液比、乙醇体积分数和超声波提取温度等对绿原酸提取率的影响。在单因素实验的基础上优选实验因素与水平,采用响应面分析法,运用Design-Expert 8.0.6软件优化得到蒲公英叶中绿原酸的最佳工艺参数,同时比较不同极性大孔树脂对蒲公英叶中绿原酸的纯化效果。结果表明:超声波辅助提取法的得率更高;最佳提取工艺条件:料液比1:16 (g/mL)、乙醇体积分数80%、超声提取温度60 ℃、超声波功率50 W、超声波频率60 kHz,在此条件下蒲公英叶中绿原酸得率可达28.56 mg/g。NKA-9为纯化蒲公英叶中绿原酸的最佳大孔树脂,绿原酸得率明显增加。
The optimum extraction process of chlorogenic acid from dandelion leaves was screened by ultrasonic assisted extraction and ethanol reflux method,and the effects of the ratio of material to liquid,ethanol volume fraction and ultrasonic extraction temperature on the extraction rate of chlorogenic acid were studied.On the basis of single factor test,the optimum technological parameters of chlorogenic acid in dandelion leaves were obtained by response surface analysis and Design-Expert 8.0.6 software.At the same time,the purification effect of chlorogenic acid from dandelion leaves was compared with different polar macroporous resins.The results showed that the yield of ultrasonic assisted extraction was higher,and the optimum extraction conditions were as follows:the ratio of material to liquid was 1:16 (g/mL),ethanol volume fraction 80%,ultrasonic extraction temperature 60 ℃,ultrasonic power 50 W,ultrasonic frequency 60 kHz.Under this condition,the yield of chlorogenic acid in dandelion leaves can reach 28.56 mg/g.NKA-9 is the best macroporous resin for the purification of chlorogenic acid in dandelion leaves,and the yield of chlorogenic acid is obviously increased.
作者
尹佳乐
陈越
张海悦
YIN Jiale;CHEN Yue;ZHANG Haiyue(Changchun University of Technology,Changchun 130012,China;Jilin Fusheng Special Medicine Food Co.Ltd.,Changchun 130012,China)
出处
《食品科技》
CAS
北大核心
2020年第4期193-199,共7页
Food Science and Technology
关键词
蒲公英叶
绿原酸
超声波
响应面法
提取工艺
dandelion leaves
chlorogenic acid
ultrasound-assisted
response surface method
extraction process
作者简介
尹佳乐(1995-),女,硕士,研究方向为天然产物提取与功能食品;通信作者:张海悦。
