食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
1期
64-67,88
,共5页
甘薯叶%绿原酸%超声波%正交试验
甘藷葉%綠原痠%超聲波%正交試驗
감서협%록원산%초성파%정교시험
sweet potato leaf%chlorogenic acid%ultrasonic%orthogonal test
为了优化超声波辅助提取甘薯叶绿原酸的工艺条件，提高甘薯叶绿原酸的提取率，本文通过单因素试验和正交试验，考察乙醇浓度、料液比、超声时间和超声温度四个因素对甘薯叶绿原酸提取率的影响。对结果进行方差分析，显示最佳提取条件为：乙醇浓度60%，料液比1∶30，超声时间50min ，超声温度50℃。提取效果的影响主次为：乙醇浓度>料液比>温度>超声时间。
為瞭優化超聲波輔助提取甘藷葉綠原痠的工藝條件，提高甘藷葉綠原痠的提取率，本文通過單因素試驗和正交試驗，攷察乙醇濃度、料液比、超聲時間和超聲溫度四箇因素對甘藷葉綠原痠提取率的影響。對結果進行方差分析，顯示最佳提取條件為：乙醇濃度60%，料液比1∶30，超聲時間50min ，超聲溫度50℃。提取效果的影響主次為：乙醇濃度>料液比>溫度>超聲時間。
위료우화초성파보조제취감서협록원산적공예조건，제고감서협록원산적제취솔，본문통과단인소시험화정교시험，고찰을순농도、료액비、초성시간화초성온도사개인소대감서협록원산제취솔적영향。대결과진행방차분석，현시최가제취조건위：을순농도60%，료액비1∶30，초성시간50min ，초성온도50℃。제취효과적영향주차위：을순농도>료액비>온도>초성시간。
This paper aimed to optimize the conditions of chlorogenic acid of sweet potato leaf extraction by ultrasonic-assisted extraction method and increase the extraction rate. The effects of the four influencing factors were studied by single factor test and orthogonal test. The results showed that the optimum extraction conditions were:ethanol concentration 60%, solid-to-liquid ratio 1∶30, ultrasonic time 50min and ultrasonic temperature 50℃. The effects of extraction order were: ethanol concentration> solid-to-liquid ratio> temperature> ultrasonic time.
