杜仲叶中绿原酸的提取及其在果蔬保鲜中的应用

摘要

比较了4种提取方法对杜仲叶绿原酸提取率和含量的影响，并研究了所得绿原酸对时令果蔬的保鲜作用。结果表明：采用水提法从杜仲叶中提取绿原酸的得率最高，用超临界流体萃取法制备的绿原酸含量最高，综合考虑，乙醇提取法是最佳选择；绿原酸提取液对红富士苹果和贡梨的保鲜和防腐作用明显，但对西红柿的保鲜效果较差。%The author compared the influences of 4 extraction methods on the extraction efficiency and content of chlorogenic acid from the leaves of Eucommia ulmoides, and studied the role of the extracted chlorogenic acid in the preservation of seasonal fruits and vegetables.The results showed that adopting water extraction method obtained the highest yield of chlorogenic acid from the leaves of E.ulmoides, and using supercritical fluid extraction method acquired the highest content of chlorogenic acid .Comprehen-sively considering various extraction indexes , we thought ethanol extraction method was the best for the extraction of chlorogenic acid from the leaves of E.ulmoides.The obtained chlorogenic acid extracting solution had an obvious fresh -keeping effect on red Fuji ap-ple and Chinese royal pear, while it had a worse fresh-keeping effect on tomato.