CAJ | 학술논문

以卷心菜叶为原料，研究采用微波法辅助提取卷心菜叶中绿原酸的提取工艺。实验中以绿原酸的提取率为指标，以乙醇为提取剂，考察乙醇体积分数、料液比、微波温度、微波时间、微波强度等因素对卷心菜叶中绿原酸提取率的影响。通过L16(45)正交优化绿原酸提取工艺，结果显示，最佳工艺条件为：微波温度60℃、微波时间6 min、微波功率300 W、乙醇体积分数60%、料液比1∶20。在此最佳工艺条件下，卷心菜叶中绿原酸的提取率为1.2682%。
이권심채협위원료，연구채용미파법보조제취권심채협중록원산적제취공예。실험중이록원산적제취솔위지표，이을순위제취제，고찰을순체적분수、료액비、미파온도、미파시간、미파강도등인소대권심채협중록원산제취솔적영향。통과L16(45)정교우화록원산제취공예，결과현시，최가공예조건위：미파온도60℃、미파시간6 min、미파공솔300 W、을순체적분수60%、료액비1∶20。재차최가공예조건하，권심채협중록원산적제취솔위1.2682%。
Microwave-assisted extracting was used in extracting Chlorogenic acid from cabbage leaves. With ethanol as extracting agent, the ethanol concentration, the ration of sample to solvent, the microwave temperature,the microwave time,the microwave power were studied by taking the rate of extracting Chlorogenic acid as target from cabbage leaves. The extraction process was optimized through L16 (45) orthogonal test. The results showed that optimum conditions were: microwave temperature 60℃, extraction time of 6min, microwave power 300W, ethanol concentration of 60%, solid-liquid ratio of 1∶20. Chlorogenic acid yield was 1.268%under the optimum conditions.