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以甘薯叶为试材,通过5因素4水平正交实验设计的方法,考察了不同酒精浓度、料液比、pH值、提取次数、提取时间对甘薯叶绿原酸提取的影响。结果表明:影响绿原酸提取的主次因素为酒精浓度>提取次数>料液比>pH值>提取时间;最佳提取工艺为30%乙醇、料液比1∶20g/mL、pH 5.0,提取4次,每次提取时间90min。验证试验提取获得的绿原酸含量为3.517%,优于正交实验最佳提取获得的含量,表明该实验获得的最佳方案提取量稳定,提取效率高。
The sweet potato leaves were used as experimental material to study the effects of different alcohol concentration, solid-liquid ratio, pH value, extraction times and extraction time on the extraction of chlorogenic acid in sweet potato leaves. The results showed that the main factors affecting the extraction of chlorogenic acid were alcohol concentration> extraction times> solid-liquid ratio> pH value> extraction time. The optimum extraction conditions were 30% ethanol, the ratio of solid to liquid 1:20 g / Extraction 4 times, each extraction time 90min. The content of chlorogenic acid obtained by the validation test was 3.517%, which was better than that obtained by the orthogonal experiment. The results showed that the optimal scheme obtained in this experiment was stable and the extraction efficiency was high.