[1]袁 俊,阮 鸣,陈 静,等.咖啡中绿原酸高效液相色谱法测定及不同提取工艺的比较研究[J].南京师大学报(自然科学版),2014,37(04):94.
 Yuan Jun,Ruan Ming,Chen Jing,et al.Study on Optimum Extraction Process of ChlorogenicAcid in Coffee by HPLC Assay[J].Journal of Nanjing Normal University(Natural Science Edition),2014,37(04):94.
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咖啡中绿原酸高效液相色谱法测定及不同提取工艺的比较研究()
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《南京师大学报(自然科学版)》[ISSN:1001-4616/CN:32-1239/N]

卷:
第37卷
期数:
2014年04期
页码:
94
栏目:
生命科学
出版日期:
2014-12-31

文章信息/Info

Title:
Study on Optimum Extraction Process of ChlorogenicAcid in Coffee by HPLC Assay
作者:
袁 俊阮 鸣陈 静周益倩
南京晓庄学院生物化工与环境科学学院,江苏 南京 211171
Author(s):
Yuan JunRuan MingChen JingZhou Yiqian
School of Biochemical and Environmental Engineering,Xiaozhuang College,Nanjing 211171,China
关键词:
咖啡绿原酸高效液相色谱法正交设计
Keywords:
coffeechlorogenic acidHPLCorthogonal design
分类号:
Q-33
文献标志码:
A
摘要:
用正交设计对水浸提法、水浸提+超声波法、乙醇浸提法、乙醇浸提+超声波法进行比较,以咖啡提取物中绿原酸的含量为评判指标,考察时间、温度、乙醇浓度对提取物有效成分绿原酸含量的影响.采用高效液相色谱法测定该成分的含量.最佳提取工艺为乙醇浸提+超声波法,最佳提取条件为超声提取30 min、温度60 ℃、乙醇浓度70%,此条件下提取绿原酸的含量最高.影响提取的主次因素为:超声时间>温度>乙醇浓度.
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.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2014-05-20.
基金项目:2013年度江苏省高校自然科学研究面上项目(13KJD180001).
通讯联系人:袁俊,博士,副教授,研究方向:分子生物学、生物化学.E-mail:yuanjun@njnu.edu.cn
更新日期/Last Update: 2014-12-31