摘要
为优化提取云南小粒咖啡豆中绿原酸的工艺条件,以微波辅助低级醇双水相提取体系,对云南小粒咖啡豆中的绿原酸进行提取研究。分别研究了乙醇体积分数、磷酸氢二钾质量浓度、料液比、微波功率和微波时间对咖啡豆中绿原酸提取率的影响程度,采用响应面法优化提取工艺,得到云南小粒咖啡豆中绿原酸的最佳提取工艺条件为乙醇体积分数为76.98%,磷酸氢二钾质量浓度为0.14 g·mL^(-1),料液比为1∶54.97(g∶mL),微波功率为280 W,微波时间为15.48 s,绿原酸提取率为4.54%,与预测值4.55%相近。
In order to optimize the extraction conditions of chlorogenic acid from coffea arabica beans in Yunnan,the extraction of chlorogenic acid from coffea arabica beans in Yunnan was studied by microwave assisted low alcohol aqueous two-phase extraction system.The effects of ethanol volume fraction,dipotassium hydrogen phosphate mass concentration,material liquid ratio,microwave power and microwave time on the extraction rate of chlorogenic acid from coffee beans were studied respectively.The optimum extraction conditions of chlorogenic acid from Yunnan coffea beans were obtained by using response surface methodology.The ethanol volume fraction was 76.98%,the dipotassium hydrogen phosphate mass concentration was 0.14 g·mL^(-1),the material liquid ratio was 1∶54.97(g∶m L),and the microwave power was 280 W,Microwave time was 15.48 s,and the extraction rate of chlorogenic acid was 4.54%,which was close to the predicted value of 4.55%.
作者
郑琰
赵丽娟
ZHENG Yan;ZHAO Lijuan(Puer University,Puer 665000,China)
出处
《现代食品》
2022年第24期97-101,106,共6页
Modern Food
基金
2022年度普洱学院咖啡研究专项项目(2022KFZX09)。
关键词
咖啡豆
绿原酸
响应面优化
微波技术
双水相
coffee beans
chlorogenic acid
response surface method
microwave extraction
aqueous two-phase system
