马铃薯中绿原酸的提取 毕业设计论文 .docVIP

编号 论文 题目 化学与材料工程 学院专业 学 号 学生姓名 指导教师 二〇一一年月 摘 要 关键词：ABSTRACT The potato is a kind of important food dish saut and industrial crops, at the same time, it has the comprehensive nutrients as well as the reasonable structure of nutrition, the potato is one of the world’s top ten nutrition food which is easy to digest and absorb. There are starch, protein, fat, crude fiber nutrients in the potato tuber. Also, carotene, ascorbic acid, phenolic acids and other antioxidants were included. This paper studies the matter- the extraction and purification process of chlorogenic acid from potato phenolic acids. Through the experiment, I have got the corresponding technological parameters. We use the ultrasonic wave assisted extraction to extract the chlorogenic acids. The best technological parameters as follows: pH = 2, 70% ethanol as extraction solvent; tatio of material to liquor 1:8, the ultrasonic wave power 160W, the extraction temperature 40℃, the time for 30 min, to extract 2 times. Using the Ultroviolet and Visible Spectrometry (UV-VIS) to determine the qualitative and quantitative detection on the chlorogenic acid of the potato, we conform the maximum adsorption wavelength of chlorogenic acid is 330 nm through the Ultroviolet spectrum curve.In different extraction conditions, we can determine the best extract conditions by assaying the absorbency from the extract of chlorogenic acid. We use the High Performance Liguid Chromatography (HPLC) to determine the qualtitative analysis on the chlorogenic acid. Through the observation about the retention time of coarse extract fluid to determine whether there will be repetitivet peak after mixing the coarse extract fluid and the standard solutions, in addition, whether the retention time is nearly identical between the mixture solution and coarse extraction fluid. Experimental results show that: the coarse extraction fluid possess the chloro