超声-微波协同提取甘薯皮绿原酸及其微胶囊化工艺优化研究

采用超声-微波协同提取的方法对甘薯皮绿原酸进行提取；采用锐孔法,以绿原酸为芯材,海藻酸钠为壁材制备绿原酸微胶囊,并优化其制备工艺。实验结果表明,提取最佳条件为：液料比80:1((V/m)、乙醇浓度50%、微波功率 100 W、提取时间25 min,该条件下,绿原酸得率可达14.44 %；微胶囊制备最佳工艺为：针头孔径 0.60 mm、下滴高度8 cm、海藻酸钠浓度4 %、氯化钙浓度3 %、壁芯比2:1(V/V,芯材浓度 5%),此条件下包埋率可达 85.05%。绿原酸微胶囊化可提高绿原酸的热稳定性。本实验为农产品废弃物中绿原酸的进一步资源化开发利用提供了一定的技术依据。

Extraction and microencapsulation of chlorogenic acid from Sweet Potato Peel

Chlorogenic acid was extracted from sweet potato peel by ultrasonic microwave synergistic extraction method; chlorogenic acid microcapsules were prepared by sharp pore method with chlorogenic acid as core material and sodium alginate as wall material, and the preparation process was optimized. The results showed that the optimum extraction conditions were as follows: sweet potato peel: liquid to material ratio 80:1 (V/m), ethanol concentration 50%, microwave power 100 W, extraction time 25 min, the yield of chlorogenic acid can reach 14.44% under this condition. The optimal preparation process of microcapsules was as follows: needle diameter 0.60 mm, drop height 8 cm, sodium alginate concentration 4%, calcium chloride concentration 3%, wall core ratio 2:1 (V/V, core material concentration 5%), under these conditions, the embedding rate could reach 85.05%. The The microencapsulation of chlorogenic acid can improve the thermal stability of chlorogenic acid. This experiment provides a certain technical basis for the further development and utilization of chlorogenic acid in agricultural waste.