RAO Jian-ping, WANG Wen-cheng, LI Guo-hui, ZHANG Yuan-zhi, YOU Hui-jun. Study on optimization of water extraction conditions of chlorogenic acid from green coffee beans by response surface method[J]. Science and Technology of Food Industry, 2015, (22): 298-301. DOI: 10.13386/j.issn1002-0306.2015.22.053
Citation: RAO Jian-ping, WANG Wen-cheng, LI Guo-hui, ZHANG Yuan-zhi, YOU Hui-jun. Study on optimization of water extraction conditions of chlorogenic acid from green coffee beans by response surface method[J]. Science and Technology of Food Industry, 2015, (22): 298-301. DOI: 10.13386/j.issn1002-0306.2015.22.053

Study on optimization of water extraction conditions of chlorogenic acid from green coffee beans by response surface method

  • The water extraction of chlorogenic acid was studied by using Robusta green coffee beans from Vietnam as raw material. Main factors(the ratio of material to water,extraction temperature,p H,extraction time)influencing the extraction of chlorogenic acid were studied by single factor experiments,and further the response surface method was used to optimize conditions for the extraction of chlorogenic acid. Optimized conditions for the extraction of chlorogenic acid was obtained :the ratio of material to water 1 ∶20,extraction temperature 81 ℃,p H3.6,extraction time 60 min. The extraction ratio of chlorogenic acid was 3.27%.
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