菊芋叶片绿原酸的提取工艺条件优化研究  

Study on optimization of extraction technology ofchlorogenic acid in Helianthus tuberosus leaves

作　　者：张海娟[1] 刘玲[1] 郑晓涛[1] 刘兆普[1] 

机构地区：[1]南京农业大学资源与环境学院江苏省海洋生物学重点实验室,江苏南京210095

出　　处：《食品工业科技》2011年第5期261-262,265,共3页Science and Technology of Food Industry

基　　金：国家"863"计划重点资助项目(2007AA091702);公益性行业(农业)科研专项经费项目(200903001-05)

摘　　要：对菊芋叶片中绿原酸的提取工艺条件进行研究,探讨了提取方法、提取试剂、提取温度、时间、固液比等因素对绿原酸含量的影响。在单因素实验的基础上,采用正交实验法优化了菊芋叶片绿原酸的提取工艺。最佳提取工艺为:回流提取法,提取试剂为70%甲醇,提取温度80℃,提取时间2.5h,固液比1∶25,测得的绿原酸平均含量为1.6375mg/g。研究结果可为利用菊芋叶片工业化生产绿原酸提供科学依据。The extraction technology of chlorogenic acid from Helianthus tuberosus leaves was studied by discussing the effect of extraction methods,extraction reagents,extraction temperatures and times,the ratio of material/solution on the content of chlorogenic acid.Based on the single factor experiments,the extraction technology of chlorogenic acid from Helianthus tuberosus leaves was optimized by orthogonal design.The optimal processes conditions were：reflux extraction,70% methanol concentrations as extraction reagent,80℃ extraction temperatures,2.5h extraction time and the ratio of material/solution was 1∶25.Under the condition above,chlorogenic acid content was 1.6375mg/g.The results provided scientific basis for chlorogenic acid extraction from Helianthus tuberosus leaves.

关 键 词：菊芋 绿原酸 提取工艺 正交实验 

分 类 号：TS201.1[轻工技术与工程—食品科学]