葵花籽绿原酸超声波辅助提取研究  

Studies on Ultrasonic-assisted Extraction of Chlorogenic Acid from Sunflower Seed

作　　者：田江惠[1] 麻成金[1] 黄群[1] 黄伟[1] 车科[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与发酵科技》2009年第1期27-29,共3页Food and Fermentation Science & Technology

基　　金：福特基金资助项目(07JDPHE)

摘　　要：以乙醇为提取剂,采用超声波辅助提取葵花籽绿原酸,通过单因素及正交试验优化工艺条件。结果表明,最佳提取条件为:乙醇浓度70%,提取温度30℃,提取时间50min,浸泡时间24h;在此条件下葵花籽绿原酸得率为4.17%。The Ultrasonic-assisted extraction of chlorogenic acid from sunflower seed was s＇udied with ethyl alcohol. Process parameters were optimized by single factor and orthogonal experiments. And the optimal technological conditions were as following： ethyl alcohol concentration 70%, extraction temperature 30℃, extraction time 50min, soaking time 24h. Under these conditions, the product yield could reach up to 4.17%.

关 键 词：葵花籽 绿原酸 超声波辅助提取 工艺条件 

分 类 号：TS202[轻工技术与工程—食品科学]