牛蒡多酚提取护色和提取工艺条件的优化研究

主要研究了牛蒡预处理中的护色处理及提取时间、乙醇浓度、温度、料液比等对牛蒡多酚得率的影响,并采用正交实验设计对牛蒡多酚的提取工艺进行了优化。研究结果表明,浓度为0.75%VC的护色可提高牛蒡多酚的得率。牛蒡多酚类物质提取的最佳条件为:料液比为1∶9、水浴温度为75℃、水浴时间为65 min、乙醇浓度为65%。在此条件下可以得到较理想的提取效果,最大得率为7.12%。 

Extraction of polyphenol from burdocks of color protecting and extraction conditions optimization

Color protecting processing in the pretreatment of burdock was studied to enhance polyphenols extraction. Extraction technological parameters including extraction time,ethanol concentration,extraction temperature,and solid-liquid ratio were optimized with orthogonal experiment.The results showed that VCwas the suitable color protection agent.At the concentration of 0.75%,the pretreatment of VCcould improve the extraction rate of burdock polyphenol.The result also showed that the optimal extraction condition were as following: solid-liquid ratio of 1∶ 9,extraction temperature of 75 ℃,extraction time of 65 min,ethanol solvent concentration of 65%.Under the optimal conditions,the extraction rate of polyphenols reached 7.12%.