PU Na-na, WANG Cheng-zhong, LI Dong-rong. Optimization of the Extraction of Chlorogenic Acid from Honeysuckle with Ultra-high Pressure Treatment by Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(5): 201-206. DOI: 10.13386/j.issn1002-0306.2019.05.033
Citation: PU Na-na, WANG Cheng-zhong, LI Dong-rong. Optimization of the Extraction of Chlorogenic Acid from Honeysuckle with Ultra-high Pressure Treatment by Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(5): 201-206. DOI: 10.13386/j.issn1002-0306.2019.05.033

Optimization of the Extraction of Chlorogenic Acid from Honeysuckle with Ultra-high Pressure Treatment by Response Surface Methodology

  • Honeysuckle chlorogenic acid was extracted from honeysuckle by adding ethanol after ultra-high pressure treatment. After concentration and purification, the chlorogenic acid extract of honeysuckle was obtained. The extraction conditions (extraction pressure, holding time, extraction time, liquid/solid ratio and ethanol concentration) were studied according to the combination of single factor experiment and response surface methodology (RSM).The optimal extraction condition was as follows:the pressure was 325 MPa, the holding time was 10 min, the extraction time was 2 h, the liquid/solid ratio was 1:10 g/mL, ethanol concentration was 60%, with an extraction rate of 4.872%±0.049%. It was showed that ultra-high pressure treatment could increase the yield of honeysuckle chlorogenic acid.
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