摘要
[目的]优化葵花粕中绿原酸的超声波辅助提取工艺。[方法]在单因素试验的基础上,选取乙醇体积分数、提取温度、提取时间为自变量,以绿原酸的提取率为响应值,利用响应面法对绿原酸提取条件进行优化。[结果]葵花粕中绿原酸超声波辅助提取的最佳工艺条件为乙醇体积分数57%,提取时间39 min,提取温度53℃,超声功率100 W,料液比1∶14 g/ml,提取1次。在该条件下,绿原酸的提取率达2.25%。[结论]超声波辅助提取法具有提取率高、时间短等特点,该研究为葵花粕绿原酸的工业化生产提供了理论依据。
[Objective] To optimize the ultrasonic-assisted extraction process of chlorogenic acid from sunflower meal.[Method] Based on the single-factor test,the extraction factors of ethanol concentration,extraction temperature and extraction time were optimized using the response surface methodology with the extraction rate of chlorogenic acid as the response value.[Result] The optimum extraction conditions of chlorogenic acid from sunflower meal were 57% of ethanol concentration,39 min of extraction time,53 ℃ of extraction temperature,100 W of ultrasonic power,1∶14 g/ml of solid-liquid ratio and one time of extraction.Under these conditions,the extraction rate of chlorogenic acid was 2.25%.[Conclusion] Ultrasonic assisted extraction method has high extraction rate but short time,the study provides a theoretical basis for the industrialized production of chlorogenic acid in sunflower meal.
出处
《安徽农业科学》
CAS
2012年第21期11050-11052,11058,共4页
Journal of Anhui Agricultural Sciences
基金
吉林省教育厅"十一五"科学技术研究项目(吉教科合字[2010]第206号)
关键词
葵花粕
绿原酸
超声波辅助提取
响应面分析法
Sunflower meal
Chlorogenic acid
Ultrasonic-assisted extraction
Response surface methodology
