微波辅助提取葵粕中绿原酸的工艺研究  

Study on the Microwave-assisted Extraction of Chlorogenic Acid in Sunflower Meal

作　　者：张涛[1] 刘会平[1] 王浩[1] 刘平伟[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2013年第9期22-25,共4页The Food Industry

摘　　要：以绿原酸得率为考察指标,在单因素试验的基础上,运用正交设计软件设计了关于乙醇体积分数、料液比、提取时间、微波功率和微波加热处理时间五个因素的五因素四水平正交试验,得出微波辅助提取绿原酸的最佳工艺条件为:当乙醇体积分数70%,料液比1︰30(g/mL),提取时间35 min,微波功率495 W,微波时间35 s时,绿原酸得率达到最高。经过三次平行验证试验测得绿原酸平均得率达到14.45 mg·g-1。On the basis of single-factor tests, the test of five factors and four levels which were built by orthogonal design soitware all regarded chlorogenic acid as reference index. The results showed that the optimum condition for the microwave- assisted extraction of chlorogenic acid was ethanol concentration of 70%, material to solvent of 1 ： 30 （g/mL）, extraction time of 35 min, power of microwave of 495 W and microwave time of 35 s. Under this condition, the chlorogenic acid yield was up to 14.45 mg·g^-1 by three parallel verification tests.

关 键 词：葵粕 微波辅助提取 绿原酸 正交设计 

分 类 号：TQ461[化学工程—制药化工]