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《Storage and Process》 2019-06
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Optimization of Ultrasonic Extraction Technology of Chlorogenic Acid from Dandelion

FENG Xi-yu;LI Ping;ZHU Jing-jing;YAN Shi-jie;College of Food Science and Biotechnology, Tianjin Agricultural University;College of Basic Science, Tianjin Agricultural University;Tianjin Engineering and Technology Research Centre of Agricultural Products Processing;  
Chlorogenic acid in dandelion has various functions such as antibacterial and anti-inflammatory. Chlorogenic acid was extracted from dandelion by ultrasonic method. Orthogonal experiment was used to optimize the extraction technology. The results showed that the optimum extraction conditions of chlorogenic acid in dandelion were as follows: powder granularity of dandelion 60~80 mesh, ratio of material to solvent 1 ∶30(g/mL), ultrasonic power198 W, ethanol concentration 60%, extraction time 60 min, ultrasonic temperature 80 ℃. The extracted crude chlorogenic acid extraction rate reached 1.803%. The extraction rate of chlorogenic acid extracted by ultrasonic method was significantly higher than that by hot water immersion(1.257%) and cold soaking method(0.984%)(P0.05).
【Fund】: 天津市大学生创新项目(201610061175)
【CateGory Index】: R284.2
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