摘要
首先探讨萃取时间、乙醇浓度、萃取温度和料液比4单因素对总多酚提取的影响,在此基础上通过4因素3水平正交试验确定最佳萃取条件为:萃取时间1 h,乙醇浓度25%,萃取温度60℃,料液比1:35。在此条件下得到的萃取液,先浓缩,随后取出适量浓缩液通过固相萃取(SPE),再利用高效液相色谱仪(HPLC)分析其总多酚类化合物中咖啡酸的含量,通过咖啡酸标准工作曲线的建立,得出最佳萃取条件下咖啡酸含量为0.028%。
By exploring effects of extracting time, alcohol concentration, extracting temperature and the ratio of material to solvent on the total polyphenols＇ extraction yields, the best extracting condition obtained through orthogonal experiment with four factors and three levels is extracting time 1 h, alcohol concentration 25%, extracting temperature 60℃, and the ratio of material to solvent 1：35. Extracts obtained under this condition was concentrated by rotary evaporation firstly, and then appropriate concentrates were treated with solid phase extraction （SPE）, at last caffeic acid content in total polyphenols compound was analyzed by HPLC. Through caffeic acid standard curve＇s establishment, caffeic acid content in total polyphenols extracted under optimal conditions was 0.028%.
出处
《食品工业》
北大核心
2009年第3期70-73,共4页
The Food Industry
关键词
凉粉草
总多酚
咖啡酸
HPLC
Mesona Blumes
total polyphenols
caffeic acid
HPLC
