摘要
研究了绿咖啡豆中总绿原酸的提取工艺。以未烘焙的绿咖啡豆为实验材料,采用浸提的方法提取总绿原酸。在单因素实验基础上,选择溶剂体积分数、温度、p H、料液比等4个影响因素进行响应面设计。采用Box-Behnken中心组合实验设计和响应面分析法,建立以绿咖啡豆中总绿原酸提取得率为响应值的二次回归方程。结果表明溶剂体积分数、温度、p H、料液比对多酚提取率的影响显著,最佳提取条件为乙醇体积分数75%、温度45℃、p H3、料液比1∶6,在此条件下能得到最大提取率为90.88%。
The extraction process of chlorogenic acids from green coffee beans was studied. On the basis of single - factor experiment, the four factors of solvent volume fraction, temperature, pH, solid/liquid ratio were chosen in the response surface analysis. The quadratic regression model with the response values of chlorogenic acids yield was established by Box - Behnken design. The results showed that the chlorogenic acids yield was significantly affected by solvent temperature, time and solid/liquid ratio. The maximum extraction efficiency of chlorogenic acids was 90. 88% with the ,ethanol concentration of 75 % , pH 3, solid/liquid ratio of 1 ： 6, and extraction temperature of 45℃.
出处
《中国食品添加剂》
CAS
北大核心
2014年第7期163-168,178,共7页
China Food Additives
关键词
绿咖啡豆
总绿原酸
提取
响应面法
green coffee beans
chlorogenic acids
extraction
response surface methodology
