响应面法优化咖啡生豆水提绿原酸工艺研究

详细信息

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

Damin Foodstuff(Zhangzhou)Co.,Ltd.
Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant
Zhangzhou Institute of Technology

摘要: 以越南Robusta咖啡生豆为原料,采用水提方法提取绿原酸。通过单因素实验对料水比、提取温度、p H、提取时间等提取工艺参数进行研究,并通过响应面法优化提取工艺,建立二次多项数学模型。结果表明,单因素和响应面优化咖啡生豆水提绿原酸的最优工艺参数为:料水比1∶20、提取温度为81℃,提取时间为60 min,p H为3.6,绿原酸提取得率为3.27%。
- 绿原酸 /
- 水提 /
- 越南Robusta咖啡生豆 /
- 响应面法
Abstract: 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%.
- chlorogenic acid /
- water extraction /
- Robusta green coffee beans from Vietnam /
- response surface methodq