| 葵花粕中绿原酸的提取及其抗氧化研究 |
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| 引用本文： | 刘刚,张雁南,苏伟,孙璟谦. 葵花粕中绿原酸的提取及其抗氧化研究[J]. 长春师范学院学报, 2011, 0(12): 52-57 |
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| 作者姓名： | 刘刚 张雁南 苏伟 孙璟谦 |
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| 作者单位： | 吉林工程技术师范学院食品工程学院 |
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| 基金项目： | 吉林省教育厅“十一五”科学技术研究项目(吉教科合字[2010]第206号) |
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| 摘 要： | 采用乙醇回流提取法提取葵花粕中的绿原酸,探讨乙醇溶液体积分数、料液比、提取温度、提取时间、pH值对绿原酸提取量的影响,采用正交试验对绿原酸的提取工艺进行优化,并对葵花粕绿原酸的抗氧化活性进行了研究。结果表明:绿原酸的最佳提取工艺条件为乙醇溶液体积分数55%、提取温度60℃、提取时间1.5h、料液比1∶12(g.mL-1)、pH值6、提取1次。
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| 关 键 词： | 葵花粕 绿原酸 提取 抗氧化 |
Study on the Extracting Technology and Antioxidative Activities of Chlorogenic Acid in Sunflower Meal |
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| Affiliation: | LIU Gang,ZHANG Yan-nan,SU Wei,SUN Yu-qian(Schoolof Food Engineering,Jilin Teachers’ Institute of Engineering and Technology,Changchun 130052,China) |
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| Abstract: | Through extracting the chlorogenic acid of sunflower meal with the method of ethanol refluxing extraction,we discussed the influence of ethanol concentration,solid-liquid ratio,extracting temperature,extracting time and pH value on the extraction amount of chlorogenic acid.The extraction process of chlorogenic acid was optimized by orthogonal test,and the antioxidative activities of chlorogenic acid in sunflower meal were discussed.The results indicated that the optimum extraction conditions are:ethanol concentration 55%,extracting temperature 60℃,extracting time 1.5h,and solid-liquid ratio 1∶12(g/mL),pH value 6,and extraction times 1. |
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| Keywords: | sunflower meal chlorogenic acid extraction antioxidative |
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