摘要
为了优化超声波辅助提取甘薯叶绿原酸的工艺条件,提高甘薯叶绿原酸的提取率,本文通过单因素试验和正交试验,考察乙醇浓度、料液比、超声时间和超声温度四个因素对甘薯叶绿原酸提取率的影响。对结果进行方差分析,显示最佳提取条件为:乙醇浓度60%,料液比1∶30,超声时间50min,超声温度50℃。提取效果的影响主次为:乙醇浓度>料液比>温度>超声时间。
This paper aimed to optimize the conditions of chlorogenic acid of sweet potato leaf extraction by ultrasonic-assisted extraction method and increase the extraction rate. The effects of the four influencing factors were studied by single factor test and orthogonal test. The results showed that the optimum extraction conditions were： ethanol concentration 60%, solid-to-liquid ratio 1：30, ultrasonic time 50rain and ultrasonic temperature 50~C. The effects of extraction order were： ethanol concentration〉 solid-to-liquid ratio〉 temperature〉 ultrasonic time.
出处
《食品与发酵科技》
CAS
2014年第1期64-67,88,共5页
Food and Fermentation Science & Technology
基金
四川省教育厅自然科学基金项目(10ZA139)
关键词
甘薯叶
绿原酸
超声波
正交试验
sweet potato leaf
chlorogenic acid
ultrasonic
orthogonal test
