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中国农学通报

中国农学通报 ›› 2007, Vol. 23 ›› Issue (9): 62-62.

• 食品 营养 检测 安全 • 上一篇    下一篇

绵茵陈中绿原酸的提取工艺研究

徐建国, 田呈瑞, 胡青平, 张 毅   

  • 出版日期:2007-09-05 发布日期:2007-09-05

Study on Extraction Technology of Chlorogenic Acid in Herba Artemisia Scoparira

Xu Jianguo, Tian Chengrui , Hu Qingping, ZHang Yi   

  • Online:2007-09-05 Published:2007-09-05

摘要： 【研究目的】研究并优化乙醇提取绵茵陈中绿原酸的最佳操作参数；【方法】以绵茵陈为原料，通过单因素试验、正交试验和方差分析确定最佳提取工艺；【结果】结果表明：乙醇提取绵茵陈中绿原酸的效果较好；确定的最佳工艺参数乙醇浓度为60％、料液比1:25、提取温度60℃、提取时间1.5h；【结论】采用60％乙醇可以很好提取绵茵陈中的绿原酸。

Abstract: 【Objective】To investigate and optimize manipulation parameters of extraction technology of the chlorgenic acid in Herba Artemisia Scoparira by alcohol;【Method】Taking herba artemisira scoparira as the raw material, the single factor tests,orthogonal experimental designs and variance analyses were applied to optimize manipulation parameters of alcohol extraction technology;【Results】The results showed that alcohol possessed the strongest effect to chlorgenic acid among different solvents, the optimum manipulation parameters were as follows: 1.5h extraction in 60℃ 60% alcohol , and herba artemisira scoparira and 60% alcohol r proportion 1:15(g/ml);【Conclusion】It’s a good method to extract chlorgenic acid from Herba Artemisia Scoparira by 60% alcohol.

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