| 超声法提取香菜中绿原酸 |
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| 引用本文： | 邵红,边才苗.超声法提取香菜中绿原酸[J].食品工业科技,2005,26(12):116-117. |
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| 作者姓名： | 邵红 边才苗 |
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| 作者单位： | 台州学院生命科学与医药化工学院,浙江,临海,317000 |
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| 摘 要： | 对香菜绿原酸的优选超声提取工艺条件进行了研究。采用正交实验法,考察溶剂浓度、超声时间、料液比、提取次数对提取率的影响,用分光光度标准曲线法测定含量。所考察的因素中,香菜绿原酸的提取影响程度为:溶剂浓度>提取次数>超声时间>料液比。超声提取的最佳条件A2B1C2D3。与常规的提取方法相比,具有提取时间短、简单、收率高、无需加热等优点。
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| 关 键 词： | 香菜 绿原酸 正交实验法 超声 |
| 文章编号： | 1002-0306(2005)12-0116-03 |
| 修稿时间： | 2005年4月22日 |
Extraction of chlorogenic acid from Coriandrum sativum L. |
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| Shao Hong et al.Extraction of chlorogenic acid from Coriandrum sativum L.[J].Science and Technology of Food Industry,2005,26(12):116-117. |
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| Authors: | Shao Hong |
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| Affiliation: | Shao Hong et al |
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| Abstract: | Optimized condition for extraction of chlorogenic acid from Coriandrum sativum L. ethanol concentration, ultrasonic time, ratio of material/solution and extraction times was dstermined by orthogonal design. UV-Spectrophotometry was used for the determination. The order of factors affecting chlorogenic acid extraction was ethanol concentration> extraction times >ultrasonic time> ratio of material/solution .The optimum ultrasonic extraction were:A2B1C2D3. Compared with traditional extraction, ultrasonic method can save time, be easy to operate, improve extraction yield and need no heating. |
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| Keywords: | Coriandrum sativum chlorogenic acid orthogonal test ultrasonic treatment |
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