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Study on Optimum Extraction Process of ChlorogenicAcid in Coffee by HPLC Assay(PDF)

《南京师大学报（自然科学版）》[ISSN:1001-4616/CN:32-1239/N]

Issue:
2014年04期
Page:
94-
Research Field:
生命科学
Publishing date:

Info

Title:
Study on Optimum Extraction Process of ChlorogenicAcid in Coffee by HPLC Assay
Author(s):
Yuan Jun; Ruan Ming; Chen Jing; Zhou Yiqian
School of Biochemical and Environmental Engineering,Xiaozhuang College,Nanjing 211171,China
Keywords:
coffee; chlorogenic acid; HPLC; orthogonal design
PACS:
Q-33
DOI:
-
Abstract:
With the content of chlorogenic acid as indexes by orthogonal design,four extraction processes were compared respectively,such as water extracting method,water+ultrasonic extracting method,ethanol extracting method and ethanol+ultrasonic extracting method.The factors affecting the content of chlorogenic acid such as the extracting time,the extracting temperature,the content of ethanol were investigated.The content of chlorogenic acid was determined by HPLC.Results showed that,the optimum extraction was ethanol+ultrasonic extracting method.The optimum extraction conditions were that,ultrasonic extracting 30 min,60 ℃ temperature and 75% ethanol.Under these conditions the content of chlorogenic acid reached the highest levels.The factors influencing this extraction efficiency were as follows:times of ultrasonic>temperature>Consistency of ethanol.

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Last Update: 2014-12-31