苦丁茶中绿原酸的水提工艺研究
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摘要
目的优选苦丁茶中绿原酸的正交水提取工艺条件。方法以苦丁茶中的活性成分绿原酸、隐绿原酸和新绿原酸总含量为评价指标,以加水量、浸泡时间、提取时间、提取次数为考察因素,通过L9(34)正交试验设计对苦丁茶水提工艺进行优选。结果最佳水提工艺为:第1次补足吸水量后加10倍量水,浸泡2h,其余每次加10倍量水,共提取3次,每次提取2h。结论优选的工艺稳定、可行,为苦丁茶中绿原酸类活性成分的进一步研究应用奠定良好基础。
Objective To optimize the water extraction conditions of chlorogenic acids from Kuding tea. Methods The extraction conditions were optimized by orthogonal tests. The total content of neochlorogenic acid,chlorogenic acid,cryptochlorogenic acid were taken as the evaluation index. The volume of water,soaking time,extraction time and extraction times were considered as the factors. Results The optimal water extraction process was to add 10 times amount of water,soaking for 2h,decocting for 3 times,2h each time. Conclusion The established optimal process is stable and feasible,which can provide better foundation for the development of kuding tea.
Objective To optimize the water extraction conditions of chlorogenic acids from Kuding tea. Methods The extraction conditions were optimized by orthogonal tests. The total content of neochlorogenic acid,chlorogenic acid,cryptochlorogenic acid were taken as the evaluation index. The volume of water,soaking time,extraction time and extraction times were considered as the factors. Results The optimal water extraction process was to add 10 times amount of water,soaking for 2h,decocting for 3 times,2h each time. Conclusion The established optimal process is stable and feasible,which can provide better foundation for the development of kuding tea.
引文
[1]王新,陆慧宁,林少琨.苦丁茶冬青叶化学成分及药理作用研究进展[J].天然产物研究与开发,2005,17(3):366-370.
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[3]Li L,Xu LJ,Ma GZ,et al.The large-leaved Kudingcha(Ilex latifolia Thunb and Ilex kudingcha C.J.Tseng):a traditional Chinese tea with plentiful secondary metabolites and potential biological activities[J].Journal of Natural Medicines,2013,67(3):425-437.
[4]Zhu F,Cai YZ,Sun M,et al.Comparison of Major Phenolic Constituents and in Vitro Antioxidant Activity of Diverse Kudingcha Genotypes from Ilex kudingcha,Ilex cornuta,and Ligustrum robustum[J].Journal of Agricultural&Food Chemistry,2009,57(14):6082-6089.
[5]李克,王曙东,吴龙琴,等.多因素正交试验法优化忍冬藤提取工艺研究[J].现代中药研究与实践,2013,27(2):39-41.
[6]梅林,梅兰,李随丽.正交试验法优化金银花中绿原酸的水提工艺[J].中国药业,2007,16(6):42-43.
[7]Sun Y,Xu W,Zhang W,et al.Optimizing the extraction of phenolic antioxidants from kudingcha made from Ilex kudingcha C.J.Tseng by using response surface methodology[J].Separation&Purification Technology,2011,78(3):311-320.
[8]王晴川,张鑫,张文芹,等.苦丁冬青苦丁茶中咖啡酰奎尼酸类物质的分离纯化和高效液相色谱法分析[J].食品科学,2013,34(22):119-122.
[9]李克,吴龙琴,汤淏,等.RP-HPLC法同时测定忍冬藤中绿原酸和咖啡酸含量[J].现代中药研究与实践,2013,27(1):17-19.
[10]Liu L,Yi S,Laura T,et al.Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha,C.J.Tseng[J].Food Chemistry,2009,112(1):35-41.
[2]刘颖,郭明晔,白根本.绿原酸的研究进展[J].中药材,2012,35(7):1180-1185.
[3]Li L,Xu LJ,Ma GZ,et al.The large-leaved Kudingcha(Ilex latifolia Thunb and Ilex kudingcha C.J.Tseng):a traditional Chinese tea with plentiful secondary metabolites and potential biological activities[J].Journal of Natural Medicines,2013,67(3):425-437.
[4]Zhu F,Cai YZ,Sun M,et al.Comparison of Major Phenolic Constituents and in Vitro Antioxidant Activity of Diverse Kudingcha Genotypes from Ilex kudingcha,Ilex cornuta,and Ligustrum robustum[J].Journal of Agricultural&Food Chemistry,2009,57(14):6082-6089.
[5]李克,王曙东,吴龙琴,等.多因素正交试验法优化忍冬藤提取工艺研究[J].现代中药研究与实践,2013,27(2):39-41.
[6]梅林,梅兰,李随丽.正交试验法优化金银花中绿原酸的水提工艺[J].中国药业,2007,16(6):42-43.
[7]Sun Y,Xu W,Zhang W,et al.Optimizing the extraction of phenolic antioxidants from kudingcha made from Ilex kudingcha C.J.Tseng by using response surface methodology[J].Separation&Purification Technology,2011,78(3):311-320.
[8]王晴川,张鑫,张文芹,等.苦丁冬青苦丁茶中咖啡酰奎尼酸类物质的分离纯化和高效液相色谱法分析[J].食品科学,2013,34(22):119-122.
[9]李克,吴龙琴,汤淏,等.RP-HPLC法同时测定忍冬藤中绿原酸和咖啡酸含量[J].现代中药研究与实践,2013,27(1):17-19.
[10]Liu L,Yi S,Laura T,et al.Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha,C.J.Tseng[J].Food Chemistry,2009,112(1):35-41.