响应面分析法优化乳白香青中绿原酸提取工艺  

Optimization of extraction technology of chlorogenic acid from Anaphalis lactea Maxim. by response surface methodology

作　　者：王瑛[1,2] 张本印[1] 牛江进[1,2] 张琳[1,2] 陶燕铎[1] 梅丽娟[1] 王启兰[1] 

机构地区：[1]中国科学院西北高原生物研究所,青海西宁810008 [2]中国科学院研究生院,北京100049

出　　处：《食品工业科技》2013年第2期238-241,共4页Science and Technology of Food Industry

基　　金：国家科技攻关项目(0713351614);国家自然科学基金(31101012)

摘　　要：以乳白香青为原料,确定乳白香青中绿原酸最佳提取的工艺条件。在单因素实验的基础上,运用Box-Behnken中心组合实验设计,建立绿原酸提取得率的二次回归模型,确定乳白香青中绿原酸的优化工艺条件为:提取温度为41℃,液料比为31∶1(mL/g),甲醇浓度为66%(v/v),绿原酸的得率为5.2796(mg/g),接近于模型预测值5.3295(mg/g)。In order to promote the extractability of chlorogenic acid from Anaphalis lactea Maxim,we established a quadric regression equation for predicting the yield of chlorogenic acid on the basis of one-factor tests, according to Box-Behnken design . The result showed that the optimum conditions for the extraction of chlorogenic acid were as follows：extraction temperature 41℃ ,ratio of material to solvent 31∶1 （mL/g）,Mthanol concentration 66%（v/v）. Under these conditions,the chlorogenic acid yield was up to 5.2796 （mg/g） which was well matched with the predictive extracting yield 5.3295（mg/g）.

关 键 词：乳白香青 绿原酸 响应面分析法 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]