Subcritical water extraction of chlorogenic acid from green coffee beans

被引：0
|
作者：
A. V. Lekar
O. V. Filonova
S. N. Borisenko
E. V. Maksimenko
E. V. Vetrova
N. I. Borisenko
V. I. Minkin
机构：
[1] Southern Federal University,Research Institute of Physical and Organic Chemistry
[2] Southern Federal University,Ecological Analytical Center
来源：
Russian Journal of Physical Chemistry B | 2015年 / 9卷
关键词：
subcritical water; extraction; chlorogenic acid; green coffee; HPLC;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
A method for extracting chlorogenic acid (CA) avoiding the use of expensive organic solvents was developed based on studies of the processing of green coffee beans with subcritical water. The content of chlorogenic acid in the obtained extracts was determined by high-performance liquid chromatography (HPLC). The method was shown to be more effective than the known ethanol extraction procedure.
引用
收藏
页码：1043 / 1047
页数：4
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