| 牛蒡叶中绿原酸超声波法提取工艺研究 |
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| 引用本文： | 祝明思,陈磊,张公亮,侯红漫.牛蒡叶中绿原酸超声波法提取工艺研究[J].安徽农业科学,2011,39(1):134-136. |
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| 作者姓名： | 祝明思 陈磊 张公亮 侯红漫 |
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| 作者单位： | 大连工业大学食品学院,辽宁大连,116034;大连工业大学食品学院,辽宁大连,116034;大连工业大学食品学院,辽宁大连,116034;大连工业大学食品学院,辽宁大连,116034 |
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| 摘 要： | 目的]提高牛蒡叶中绿原酸的提取率,节约提取时间,优化超声波提取条件,降低绿原酸的生产成本。方法]采用超声波粉碎干制牛蒡叶,用乙醇对牛蒡叶中绿原酸进行提取。在单因素试验优化超声波法提取牛蒡叶中绿原酸工艺条件的基础上,利用正交试验设计确定最佳提取工艺。结果]L9（34）正交试验结果表明,各因素对牛蒡叶中绿原酸得率的影响大小顺序为：乙醇水比〉超声时间〉超声频率〉超声功率;绿原酸提取的最佳工艺条件为：乙醇水比2.5∶1、超声时间25min、超声频率8s、超声功率900W,绿原酸的提取率最高为2.922%。结论]超声波法提取牛蒡叶中绿原酸,可以缩短提取时间,提高提取效率,可为实际生产提供借鉴。
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| 关 键 词： | 牛蒡叶 绿原酸 提取 超声波 |
Ultrasonic Extraction Technology of Chlorogenic Acid in Leaves of Burdock |
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| ZHU Ming-si et al.Ultrasonic Extraction Technology of Chlorogenic Acid in Leaves of Burdock[J].Journal of Anhui Agricultural Sciences,2011,39(1):134-136. |
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| Authors: | ZHU Ming-si |
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| Institution: | ZHU Ming-si et al (School of food Engineering,Dalian Polytechnic University,Dalian,Liaoning 116034) |
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| Abstract: | Objective] In order to increase the added value of the Arctium lappa L. and decrease the production cost of the chlorogenic acid,ultrasonic method was selected to enhance the extract rate of the chlorogenic acid from Arctium lappa L. leaves. Method] Dried Arctium lappa L. leaves was grinding,and chlorogenic acid was extracted in the ethanol by ultrasonic. Extraction technological parameters were optimized through the single factor experiments,under the basis,the optimum extraction technological parameters... |
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| Keywords: | Burdock leaves Chlorogenic acid Extraction Ultrasonic wave |
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