摘要
研究从金银花中提取绿原酸的工艺。通过研究乙醇浓度、温度、料液比、超声时间、超声功率等因素对提取效率的影响。在运用超声波法下得出绿原酸提取工艺的最佳工艺参数:乙醇浓度为70%,浸提温度为55℃,料液比为1∶20(g/m L),超声时间为1.5 h,超声功率为700 W。在此条件下采用紫外分光光度法(UV)对绿原酸产品进行检测,在328 nm波长下,得到绿原酸的最大峰值,计算得率为7.887%。
Extraction of chlorogenic acid from Honeysuckle Flower was studied systematically. The ultrasonic method assisted extraction of chlorogenic acid , the effect of factors was investigated and the optimal parameters were determined as follows：the concentration of ethanol was 70%, leaching temperature was 55℃, the ratio of Honeysuckle Flower to ethanol was 1∶20 （g/mL）, time was 1.5 h, ultrasonic power was 700 W. The use of UV spectrophotometry for detection of chlorogenic acid products. In the 328 nm wavelength , obtained the maximum peak of chlorogenic acid, was 7.887 %calculated.
出处
《食品研究与开发》
CAS
北大核心
2015年第2期41-44,共4页
Food Research and Development
基金
四川省教育厅重点项目资助(11ZA169
13ZA0101)
达州市科技局重点项目资助(JCYJ1119)
关键词
金银花
绿原酸
提取工艺
正交试验
超声法
Honeysuckle Flower
chlorogenic acid
extraction process
orthogonal experiment
ultrasonic method
