葵花籽粕绿原酸的提取与纯化工艺研究  

Study on Extraction and Purification Process of Chlorogenic Acid from Sunflower Seed Meal

作　　者：李祎 熊犍[1] 崔春[1] LI Yi;XIONG Jian;CUI Chun(College of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510641

出　　处：《中国调味品》2023年第10期190-195,共6页China Condiment

基　　金：国家自然科学基金(31201416)。

摘　　要：为提高葵花籽榨油后副产物的利用率和附加值,该研究以葵花籽粕为原料,采用乙醇溶液浸提法提取绿原酸。探究料液比、浸提温度、浸提时间和乙醇浓度4个单因素对绿原酸得率的影响。在单因素实验的基础上,采用Box-Behnken响应面分析法优化工艺条件,确定提取绿原酸的最佳工艺。结果表明,最佳提取条件为料液比1∶18(g/mL)、浸提温度60℃、浸提时间2.5 h,在此条件下葵花籽粕绿原酸得率最高,为(2.12±0.02)%。提取葵花籽粕绿原酸后,用乙酸乙酯作为萃取剂,结合逆流萃取技术对粗提绿原酸纯化,可将绿原酸的纯度由18.73%提高至70.26%。In order to improve the utilization rate and added value of the by-products after pressing oil from sunflower seed,in this study,with sunflower seed meal as the raw material,chlorogenic acid is extracted from sunflower seed meal by ethanol solution extraction method.The effects of solid-liquid ratio,extraction temperature,extraction time and ethanol concentration on the yield of chlorogenic acid are investigated.On the basis of single factor experiment,Box-Behnken response surface analysis is used to optimize the process conditions and determine the optimal extraction process of chlorogenic acid.The results show that the optimal extraction conditions are solid-liquid ratio of 1∶18(g/mL),extraction temperature of 60℃and extraction time of 2.5 h.Under such conditions,the yield of chlorogenic acid from sunflower seed meal is the highest of(2.12±0.02)%.After extracting chlorogenic acid from sunflower seed meal,the purity of crude chlorogenic acid can increase from 18.73%to 70.26%by using ethyl acetate as the extractant and combining with countercurrent extraction technology to purify chlorogenic acid.

关 键 词：葵花籽粕 绿原酸 提取 纯化 

分 类 号：TS201.1[轻工技术与工程—食品科学]