紫锥菊单咖啡酰酒石酸和菊苣酸提取工艺优化

采用正交试验设计,选取乙醇体积浓度百分比、提取温度、提取时间、抗氧化剂用量等因素,优化紫锥菊Echinacea purpurea单咖啡酰酒石酸和菊苣酸的加热回流提取工艺,并考察加入抗氧化剂对提取效果的影响。结果表明,优化的提取条件是以25%乙醇,在80℃回流提取90 min。抗氧化剂用量对提取效果影响不显著。优化后的加热回流提取条件对紫锥菊单咖啡酰酒石酸和菊苣酸的提取均适用,提取中无需加入抗氧化剂。

Optimization of Extraction Process of Caftaric Acid and Cichoric Acid from Echinacea purpurea

To optimize the reflux extraction process of caftaric acid and cichoric acid in Echinacea purpurea, ethanol concentration, extraction temperature, extraction time, and antioxidant amount were optimized by orthogonal experiments. And the addition of antioxidants on the extraction result was evaluated by comparative tests. The results showed that optimized conditions were extracted by 25% ethanol aqueous solution at 80 ℃ for 90 min. The addition of antioxidant had no significant effect on the extraction result. The optimized conditions of reflux extraction were applicable to the extraction of caftaric acid and cichoric acid in E. purpurea. It was not necessary to add antioxidant in extraction.