摘要
蒲公英中含有的绿原酸具有抗菌消炎等多种活性。以蒲公英为原料,采用超声波法提取绿原酸,正交试验优化提取工艺。结果表明,提取蒲公英中绿原酸的最佳工艺条件为:蒲公英粉碎度60~80目,料液比1∶30(g/mL),超声功率198 W,乙醇浓度60%,提取时间60 min,超声温度80℃,在此条件下粗品绿原酸提取率达到1.803%。超声波法提取的绿原酸提取率(1.803%)显著高于热水浸泡法(1.257%)和冷浸法(0.984%)(P<0.05)。
Chlorogenic acid in dandelion has various functions such as antibacterial and anti-inflammatory.Chlorogenic acid was extracted from dandelion by ultrasonic method.Orthogonal experiment was used to optimize the extraction technology.The results showed that the optimum extraction conditions of chlorogenic acid in dandelion were as follows:powder granularity of dandelion 60~80 mesh,ratio of material to solvent 1∶30(g/mL),ultrasonic power 198 W,ethanol concentration 60%,extraction time 60 min,ultrasonic temperature 80℃.The extracted crude chlorogenic acid extraction rate reached 1.803%.The extraction rate of chlorogenic acid extracted by ultrasonic method was significantly higher than that by hot water immersion(1.257%)and cold soaking method(0.984%)(P<0.05).
作者
冯戏雨
李萍
朱婧婧
闫师杰
FENG Xi-yu;LI Ping;ZHU Jing-jing;YAN Shi-jie(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;College of Basic Science,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering and Technology Research Centre of Agricultural Products Processing,Tianjin 300384,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第6期112-116,共5页
Storage and Process
基金
天津市大学生创新项目（201610061175）
关键词
蒲公英
绿原酸
超声波法提取
工艺优化
dandelion
chlorogenic acid
ultrasonic extraction
technology optimization
