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《Journal of Anhui Agricultural Sciences》 2011-01
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Ultrasonic Extraction Technology of Chlorogenic Acid in Leaves of Burdock

ZHU Ming-si et al (School of food Engineering,Dalian Polytechnic University,Dalian,Liaoning 116034)  
[Objective] In order to increase the added value of the Arctium lappa L. and decrease the production cost of the chlorogenic acid,ultrasonic method was selected to enhance the extract rate of the chlorogenic acid from Arctium lappa L. leaves. [Method] Dried Arctium lappa L. leaves was grinding,and chlorogenic acid was extracted in the ethanol by ultrasonic. Extraction technological parameters were optimized through the single factor experiments,under the basis,the optimum extraction technological parameters were determined by orthogonal experiments. [Result] The order of the factors which affected the extraction rate in L9(34) orthogonal experiments were showed as following: ethanol volume fractionextraction temperature extraction time solid-liquid ratio. The extraction rate was highest at the condition of ethanol and water ratio 2.5∶1,ultrasonic time 25 min,ultrasonic frequency 8 s,ultrasonic power 900 W,reached 2.922%. [Conclusion] The ultrasonic method can increase the extract rate and decrease the extract time,and it could provide references for the real production.
【CateGory Index】: TQ461
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