雪莲果中绿原酸的提取及其抗氧化性测定

以雪莲果为原料,采用醇提法提取绿原酸,通过对不同乙醇质量分数、提取时间、提取温度、料液的提取效果进行比较分析,确定了最佳提取条件为：乙醇质量分数40%,提取时间2.5 h,提取温度80℃,料液比1∶20（g∶mL）,绿原酸提取量为1.63mg/g。邻二氮菲-Fe2＋法测定雪莲果提取物清除.OH（羟自由基）的能力,结果表明雪莲果中的绿原酸具有一定的抗氧化性。

Study on Extraction of Chlorogenic Acid from Yacon and its Antioxidant Activity

Yacon（smallanthus sonchifolius） were used as raw material to extract chlorogenic acid with alcohol.The best level of the factors including ethanol concentration,extraction time,extraction temperature and the ratio of weight of the yacon to volume of solvent（w/v） were determined in extraction of chlorogenic acid.The optimal extraction conditions were 40%ethanol as extraction solvent,temperature 80 ℃,extraction time 2.5 h,and ratio of material to solvent 1：20（g：mL）.Under these conditions,the extraction yield was up to 1.63 mg/g.The method of phenanthroline-Fe2＋ reaction system was used to measure the scavenging ability of ·OH free radical.The results showed that chlorogenic acid extract from yacon had some antioxidant activity.