摘要
采用微波辅助提取与高效液相色谱技术,探索百香果中绿原酸的提取工艺.采用L9(34)正交实验法,考察了微波功率、微波提取时间、乙醇溶剂浓度以及料液比等因素对绿原酸提取得率的影响.研究得出微波辅助提取百香果中绿原酸的最佳工艺条件是:微波功率为中高火,微波时间2 min,乙醇溶剂体积分数80%,料液比1∶10,在这些条件下百香果中绿源酸提取得率为0.053%.
The paper studies the technique conditions for extracting chlorogenic acid from Passiflora eduist by Microwave extraction-HPLC.Adopting the method of orthogonal test with L9（34）,the extraction conditions for ex-tracting chlorogenic acid from Passiflora eduist are discussed,and such influencing factors as microwave power,extraction time,solvent concentration and the ratio of material to liquid were studied.The results show that the optimum technology conditions for extracting chlorogenic acid from Passiflora eduist by microwave-assisted method are as follows： microwave power of middle high fire,extraction time of 2 min,volume fraction of ethanol was 80%,and the ratio of material to liquid was 1∶10.Under these conditions,the extraction rate of chlorogenic acid from Passiflora eduist is 0.053%.
出处
《韶关学院学报》
2012年第2期31-34,共4页
Journal of Shaoguan University
基金
韶关学院科研立项项目(韶学院(2009)150号)
关键词
百香果
绿原酸
微波辅助提取
正交试验
Passiflora eduist
chlorogenic acid
microwave-assisted extraction
orthogonal test
