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食品研究与开发:2017,38(24):32-36
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响应面法优化牛蒡中绿原酸提取分离条件
张嫚1,李爽2,万国福1,张兰1
(1.江苏食品药品职业技术学院,江苏淮安223003;2.青岛捷安信检验技术服务有限公司,山东青岛266071)
Optimization of Extraction Process for Chlorogenic Acid from Actium lappa L.by Response Surface Analysis
ZHANG Man1,LI Shuang2,WAN Guo-fu1,ZHANG Lan1
(1.Jiangsu Food and Pharmaceutical Science College,Huai′an 223003,Jiangsu,China;2.Qingdao J&C Testing Technology Services Co.,Ltd.,Qingdao 266071,Shandong,China)
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投稿时间:2017-05-04    
中文摘要: 以黄牛蒡等外根为原料,通过单因素试验确定以甲醇为提取剂,甲醇浓度、液料比和超声处理时间为显著因素。以上述3个因素为自变量设计了Central Composite Design(CCD)试验,试验结果表明其最佳水平分别为提取剂甲醇浓度50%、牛蒡甲醇料液比1∶100(g/mL)、超声提取的时间30min,在此条件下,牛蒡绿原酸的提取量达3.244mg/g。
中文关键词: 牛蒡  绿原酸  超声提取  响应面
Abstract:The paper studied the extraction amount of chlorogenic acid from off-grade Arctium lappa L.by a single factor test the factors such as methanol extraction agent,concentration of extractant,liquid/material ratio and ultrasonic treatment time were determined.The Central Composite Design and result analysis proved that the optimal extraction condition for three important factors were methanol concentration 50%,solid to liquid ratio 1 ∶100(g/mL),extracting time 30 min respectively.Under this condition the extraction amount of chlorogenic acid from Arctium lappa L.was 3.244 mg/g.
文章编号:201724007     中图分类号:    文献标志码:
基金项目:江苏省淮安市农业科技支撑计划(SN13087)
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