摘要
以提取液中阿魏酸的含量为指标,考察了碱溶液提取法、乙醇提取法、超声提取法、甲醇-甲酸提取法、碱醇提取法的优劣,用正交实验法对碱浓度、温度、时间、碱醇比和固液比5个因素进行研究,得到最佳工艺条件:1%氢氧化钠溶液与乙醇按4∶1的比例混和,80℃下提取6h,固液比为1∶8,加入0.2g/L的亚硫酸钠作为抗氧化剂。采用高效液相色谱法测定,色谱柱为C18ODS(4.6mm×150mm),流动相为甲醇-水-冰乙酸(35∶65∶0.9,v/v),流速1.0mL/min,柱温25℃,检测波长为322nm。上述条件下,阿魏酸在1.0～5.0μg/mL范围内线性关系良好,r=0.99928。该方法相对标准偏差在0.98%以内,平均回收率为99.7%。
Total content of ferulic acid was taken as index to compare five extraction methods, including hydrolysis, reflux, ultrasonic. Base on the orthogonal design, five factors were optimized： concentration of sodium hydroxide, temperature, extraction time, sodium hydroxide/ethanol ratio and solid/liquid ratio. The optimized conditions are as follows： Sodium hydroxide, 1% ; temperature, 80℃ ; extraction time, 6h; Sodium hydroxide/ethanol ratio, 4：1; solid/liquid ratio, 1：8, adding 0.2g/L sodium sulfite as antioxidant. The chromatographic conditions included ODS-C18 column （4.6mm ×150mm） and the mobile phase consisting of a mixture of methanol-water-acetic acid （35：65：0.9, volume ratio） at a flow rate of 1.0mL/min at 25℃. The detection wavelength were 322nm. There is a good linear relationship in the range of 1.0- 5.0μg/mL for ferulic acid, and the correlative coefficient is 0.99928. The relative standard deviation is 0.98% and the average recovery is 99.7%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期217-219,229,共4页
Science and Technology of Food Industry
