牛蒡多酚提取护色和提取工艺条件的优化研究

Extraction of polyphenol from burdocks of color protecting and extraction conditions optimization

摘要: 主要研究了牛蒡预处理中的护色处理及提取时间、乙醇浓度、温度、料液比等对牛蒡多酚得率的影响,并采用正交实验设计对牛蒡多酚的提取工艺进行了优化。研究结果表明,浓度为0.75%VC的护色可提高牛蒡多酚的得率。牛蒡多酚类物质提取的最佳条件为:料液比为1∶9、水浴温度为75℃、水浴时间为65 min、乙醇浓度为65%。在此条件下可以得到较理想的提取效果,最大得率为7.12%。

Abstract: Color protecting processing in the pretreatment of burdock was studied to enhance polyphenols extraction. Extraction technological parameters including extraction time,ethanol concentration,extraction temperature,and solid-liquid ratio were optimized with orthogonal experiment.The results showed that VCwas the suitable color protection agent.At the concentration of 0.75%,the pretreatment of VCcould improve the extraction rate of burdock polyphenol.The result also showed that the optimal extraction condition were as following: solid-liquid ratio of 1∶ 9,extraction temperature of 75 ℃,extraction time of 65 min,ethanol solvent concentration of 65%.Under the optimal conditions,the extraction rate of polyphenols reached 7.12%.