超声辅助索氏提取忍冬果实中绿原酸的工艺优化

利用超声辅助索氏提取的方法从忍冬果实中提取绿原酸。单因素和正交试验表明,影响绿原酸提取率的主次顺序为:超声温度>乙醇浓度>超声时间>索氏提取时间>液料比;提取的最佳条件为:超声温度60℃,超声时间40min,乙醇浓度70%,液料比(mL∶g)30∶1,索氏提取时间2.5h。忍冬果实中绿原酸的提取率为2.95%;柱色谱分离纯化后的绿原酸红外谱图和标准品的红外谱图基本一致。本研究表明,超声辅助索氏提取忍冬果实中绿原酸的方法,缩短了提取时间,绿原酸提取率高。对忍冬果实的开发利用具有重要的指导意义。

Optimization of ultrasonic assisted Soxhlet extraction of chlorogenic acid in honeysuckle fruits

The ultrasonic assisted Soxhlet extraction method was used to extract chlorogenic acid in honeysuckle fruits.Single factor and orthogonal experiments showed that the order of main factors which could influence the extraction ratio was ultrasonic temperature ＞ ethanol concentration＞ ultrasonic time ＞ Soxhlet extraction time＞ liquidsolid ratio.The best conditions of extraction were ultrasonic temperature at 60 C,ultrasonic time of 40 min,ethanol concentration at 70％,liquid-solid ratio (mL ∶ g) at 30 ∶ 1,Soxhlet extraction time of 2.5 h.The extracting ratio of chlorogenic acid in honeysuckle fruits was 2.95 ％.The infrared spectra of chlorogenic acid separated and purified with column chromatography were basically identical from standard infrared spectra.The research revealed that ultrasonic assisted Soxhlet extraction method shortened the extraction time and improved the extraction ratio of chlorogenic acid.It will play a dominant role in developing and utilizing honeysuckle fruits.