超声波辅助提取山银花绿原酸工艺及其抗氧化性研究  

Optimization of ultrasonic-assisted extraction and antioxidant activity of chlorogenic acid from Lonicera macranthoides Hand.-Mazz.

作　　者：刘亚敏[1,2] 刘玉民[1,2] 李琼[3] 尚艳双 

机构地区：[1]西南大学资源环境学院,重庆400715 [2]西南大学三峡库区生态环境教育部重点实验室,重庆400715 [3]西南大学药学院,重庆400715

出　　处：《食品工业科技》2014年第1期186-190,195,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31170546);中央高校基本业务费专项(XDJK2010C042);国家林业局公益性行业科研专项(201004043);西南大学生态学重点学科"211工程"建设项目

摘　　要：以山银花为材料,采用高效液相法检测绿原酸,建立了超声波辅助提取绿原酸的工艺组合。通过单因素实验研究了提取时间、固液比、超声波功率、超声波频率四个主要因素对绿原酸提取的影响。在单因素实验的基础上采用L9(34)正交实验优选山银花绿原酸提取工艺条件。结果表明:室温下,溶剂为体积分数为50%的乙醇,超声波辅助山银花绿原酸的最佳提取工艺组合为超声波提取50min、固液比1∶50、超声波功率300W、超声波频率59kHz,在此条件下绿原酸提取率达到88.7624mg/g。验证实验表明该工艺组合提取率高,稳定性良好。山银花绿原酸提取物有一定的还原能力和较好的清除DPPH自由基的能力,是很好的功能性食品资源。The object of this research was to optimize ultrasonic-assisted extraction process of chlorogenic acid from Lonicera macranthoides Hand,-Mazz, The chlorogenic acid was tested by HPLC.To maximize the extraction of chlorogenic acid,main technological parameters like ultrasonic extraction time, ethanol concentration, solid/liquid ratio and temperature,were investigated by single factor method coupled with L9 （34） orthogonal array design. Results showed that the optimal conditions of extracting chlorogenic acid from Lonicera macranthoides was .50% ethanol, ultrasonic power 300W, ultrasonic frequency 59kHz, extracting 50min,with a solid/liquid ratio of 1：50.Under above conditions,the extraction yield of chlorogenic acid reached 88.7624 mg/g.lt was proved that this extracting technology was reasonable and feasible.The results demonstrated that extract from Lonicera macranthoides had certain reduction capacity and potent DPPH radical scavenging capacity and could be used as antioxidants and in functional foods.

关 键 词：山银花 绿原酸 超声波辅助提取 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]