食品科学
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李次力,刘 畅,刘天怡,金瑱琪,侯 静
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LI Ci-li, LIU Chang, LIU Tian-yi, JIN Zhen-qi, HOU Jing
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摘要:
以马铃薯皮作为原料,对其所含有的抗氧化物质绿原酸进行提取工艺条件优化。采用乙醇回流法,以绿原酸得率为指标,考察料液比、乙醇体积分数、提取温度、回流次数对提取工艺条件的影响,采取正交试验确定最佳提取工艺条件。结果表明,马铃薯皮中绿原酸粗提的最佳工艺条件为料液比1∶10(g/mL)、乙醇体积分数85%、提取温度97 ℃、回流3 次,在最佳工艺条件下,绿原酸的得率为2.229 mg/g。体外抗氧化活性实验表明,绿原酸具有良好的抗氧化性。
关键词: 马铃薯皮, 绿原酸, 乙醇, 抗氧化
Abstract:
This study reports the optimization of the extraction conditions for the antioxidant chlorogenic acid from potato peel. The extraction was achieved by refluxing using aqueous ethanol. The yield of chlorogenic acid was investigated with respect to four extraction conditions including solid/solvent ratio, ethanol concentration, reflux temperature and number of reflux cycles. Using orthogonal array design, the optimal extraction conditions were determined as refluxing using 85% ethanol with a solid/solvent ratio of 1:10 (g/mL) at 97 ℃ performed three times. The optimized process resulted in a yield of chlorogenic acid of 2.229 mg/g. In vitro antioxidant assays showed that the chlorogenic acid extracted from potato peel possessed good antioxidant capacity.
Key words: potato peel, chlorogenic acid, ethanol, antioxidant
中图分类号:
TS201.21
李次力,刘 畅,刘天怡,金瑱琪,侯 静. 马铃薯皮中绿原酸提取工艺优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201412013.
LI Ci-li, LIU Chang, LIU Tian-yi, JIN Zhen-qi, HOU Jing. Optimization of Conditions for Extraction of Chlorogenic Acid from Potato Peel[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412013.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201412013
https://www.spkx.net.cn/CN/Y2014/V35/I12/70