均匀设计法优化超声提取金银花叶中绿原酸工艺  

The optimized ultrasonic extraction of the chlorogenic acid in the Flos lonicerae leaves with uniform experimental design

作　　者：周莲[1] 周意文 唐春红[1] 马龙[1] 

机构地区：[1]重庆工商大学环境与生物工程学院绿色食品研究所,重庆400067

出　　处：《中国食品添加剂》2014年第2期148-152,共5页China Food Additives

摘　　要：绿原酸具有抗菌、抗病毒、止血、抗氧化、消除自由基和抗肿瘤等多种生物活性效用;此外,绿原酸还是一种活性很强的抗氧化剂,抗氧化能力与常用的丁基羟基茴香醚和VE相当;绿原酸还广泛用作食品保鲜剂用。本文以金银花叶为原料,在单因素实验的基础上采用均匀设计法,以绿原酸的得率为考察指标,优化了超声提取金银花叶中绿原酸工艺并确定了优化的工艺条件为:提取温度为60℃,提取时间为240min,乙醇浓度为35%,料液比为1∶40,绿原酸得率为10.40(mg/g)。Chlorogenic acid has a variety of biological activity effectives such as anti-bacterial,anti-viral,hemostafic,antioxidant,eliminating free radicals and anti-tumor,ect.In addition,chlorogenic acid is also a strong antioxidant,the antioxidant capacity equivalent to butylhydroxyanisole and vitamin E.Chlorogenic acid is also used to keep food fresh.In this paper Flos lonicerae leaves was used as raw material,uniform experimental design was used to optimize the ultrasonic extraction of the chlorogenic acid in the Flos lonicerae leaves based on single factor experiments with chlorogentic acid yield as the index.The best conclusion was：extraction temperature 60℃,extraction time 240min,ethanol concentration 35％,solid-liquid ratio of 1 40.Under the above conditions,chlorogenic acid yield was 10.40 （mg/g）.

关 键 词：金银花叶 绿原酸 均匀设计 超声提取 

分 类 号：TS202.1[轻工技术与工程—食品科学]