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Study on Enzymatic-Ultrasonic Extraction of Chlorogenic Acid in Leaves and Stems of Sweet Potato

XU Chuan-yuan

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Abstract

The chlorogenic acid in leaves and stems of sweet potato were carried out.The factors in extraction,such as solid-liquid ratio,enzyme content,ultrasonic power and extraction time,were analyzed by single-factor and orthogonal experiments.The results showed that the optimized extracting conditions were as follows,the sample was mixed with water at the solid-liquid ratio of 1∶20 with 1.5% enzyme and ultrasonic extracted for 20 min at 175 W.In this condition,the content of chlorogenic acid reached 3.45%.

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What this paper is about

The chlorogenic acid in leaves and stems of sweet potato were carried out.The factors in extraction,such as solid-liquid ratio,enzyme content,ultrasonic power and extraction time,were analyzed by single-factor and orthogonal experiments.The results showed that the optimized extracting conditions were as follows,the sample was mixed with water at the solid-liquid ratio of 1∶20 with 1.5% enzyme and ultrasonic extracted for 20 min at 175 W.In this condition,the content of chlorogenic acid reached 3.45%.

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Available abstract

The chlorogenic acid in leaves and stems of sweet potato were carried out.The factors in extraction,such as solid-liquid ratio,enzyme content,ultrasonic power and extraction time,were analyzed by single-factor and orthogonal experiments.The results showed that the optimized extracting conditions were as follows,the sample was mixed with water at the solid-liquid ratio of 1∶20 with 1.5% enzyme and ultrasonic extracted for 20 min at 175 W.In this condition,the content of chlorogenic acid reached 3.45%.

Key concepts: Chlorogenic acid, Extraction (chemistry), Ultrasonic sensor, Chemistry, Chromatography, Enzyme, Food science, Botany

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