菜用黄麻叶绿素的提取工艺  

Extraction technology of vegetable jute chlorophyll

作　　者：姚运法[1,2] 刘巧芳[3] 池仁漫[1] 曹利瑞[1] 洪建基[2] 祁建民[1] 

机构地区：[1]福建农林大学作物遗传育种及综合利用教育部重点实验室,福建福州350002 [2]福建省农业科学院甘蔗研究所,福建漳州363005 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2012年第2期203-207,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：现代农业产业技术体系建设专项资金资助(CARS-19);福建省科技厅公益类项目(2009R10031-2)

摘　　要：以菜用黄麻为原料,叶绿素含量为指标,对提取溶剂、溶剂浓度、料液比、提取温度、提取时间等单因素进行试验,利用正交试验对其提取工艺进行优化.结果表明,影响菜用黄麻叶绿素提取的主要因素为:提取温度>料液比>提取时间,且料液比、提取温度和提取时间的影响均达到了极显著水平.叶绿素提取的最佳工艺为:95%乙醇,料液比1∶6,提取温度60℃,提取时间4 h,最佳工艺条件下叶绿素提取量达3.375 mg·g-1.The conditions of extracting chlorophyll from vegetable jute （ Corchorus olitorius L. ）, including the sorts and amounts of solvent, solld-liquid ratio, extraction temperature and extraction time were studied. Then they were optimized by orthogonal test. The results indicated that the main factors for chlorophyll extraction were as follows： extraction temperature 〉 solid-liquid ratio 〉 extraction time, and they all reached a significant level. The optimal extraction conditions were： ethanol （95%）, solid-liquid ratio （ 1： 6 ）, extraction temperature （ 60 ℃ ） and extraction time （ 4 h）, under which the concentration of chlorophyll extracted was 3.375 mg·g^-1.

关 键 词：菜用黄麻 叶绿素 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]