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目的:优选黔产铁苋菜中没食子酸的提取工艺。方法:采用HPLC测定铁苋菜中没食子酸含量,Diamonsil C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-0.05%磷酸(4∶96),检测波长270 nm,柱温室温,流速1 mL·min-1,进样量10μL。以没食子酸转移率为指标,通过单因素试验筛选提取溶媒和提取方法,采用正交试验考察液固比、乙醇体积分数、提取温度、提取时间对提取工艺的影响。结果:选择乙醇为提取溶媒,采用回流法提取。最佳提取工艺条件为加30倍量70%乙醇于90℃提取2次,每次4 h,没食子酸平均转移率7.888 mg·g-1(RSD 1.60%)。结论:优选的提取工艺稳定可行,为黔产铁苋菜的开发利用提供实验依据。
Objective: To optimize the extraction process of gallic acid in the fermented amaranth from Guizhou. Methods: The content of gallic acid in the fermented amaranth was determined by HPLC. Diamonsil C18 column (4.6 mm × 250 mm, 5 μm) was used. The mobile phase consisted of acetonitrile and 0.05% phosphoric acid (4:96). The detection wavelength was set at 270 nm. mL · min-1, injection volume 10μL. The gallic acid transfer rate was used as an index to screen the extraction solvent and extraction method by single factor test. The effects of liquid-solid ratio, ethanol volume fraction, extraction temperature and extraction time on the extraction process were investigated by orthogonal test. Results: Ethanol was chosen as the extraction solvent and extracted by reflux method. The optimal extraction conditions were as follows: the average extraction rate of gallic acid was 7.888 mg · g-1 (RSD 1.60%) by extracting twice with 30 times of 70% ethanol at 90 ℃ for 4 h. Conclusion: The optimal extraction process is stable and feasible, which provides the experimental basis for the development and utilization of A. fern amaranth.