桔子皮中多糖含量的分析  

Analysis of Polysaccharides Content in Orange Skin

作　　者：谢善梅[1] 彭伟[1] 

机构地区：[1]湖南人文科技学院化学与材料科学系,湖南娄底417000

出　　处：《当代化工》2009年第3期322-325,共4页Contemporary Chemical Industry

摘　　要：探讨了桔子皮中多糖的提取条件,通过正交实验法研究了浸提温度、浸提时间、料水比3因素对桔子皮多糖提取的影响。筛选出桔子皮多糖提取的最佳条件为:料水比=1∶35,浸提温度80℃,浸提时间90min。用苯酚-硫酸法对桔子皮多糖含量进行了测定,结果表明:桔子皮多糖换算因子为3.15,平均质量分数为2.36%,桔子皮多糖测定的相对标准偏差(RSD)为2.14%。Polysaccharides were extracted from orange skin by alcohol precipitating-water extracting method. Three factors influencing extraction performances, such as extraction temperature, extraction time and ratio of material to water were investigated through orthogonal experiment design. The optimum extraction conditions were determined：the ratio of material to water 1 ： 35 ,extraction temperature 90 ℃ ,and the extraction time 120 min. Phenol-sulfuric acid method was employed to determine polysaccharides content in orange skin. The results show that the conversion factor of polysaccharides in orange skin is 3.15, the average mass fraction is 2.36%, and the relative standard deviation （RSD） is 2.14%.

关 键 词：桔子皮 多糖 提取 分析 

分 类 号：TS245[轻工技术与工程—制糖工程]