超声波辅助提取金橘柠檬苦素工艺研究  

Study on Ultrasonic Extraction Technology of Limonin from the Kumquat

作　　者：黎继烈[1] 张慧[1] 曾超珍[1] 李忠海[1] 

机构地区：[1]中南林业科技大学,湖南长沙410004

出　　处：《中国食品学报》2009年第4期96-102,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十五"科技攻关专题(No.2001BA535C)

摘　　要：目的:研究金橘柠檬苦素提取工艺条件。方法:以金橘为原料,采用二次回归通用旋转组合试验设计,探讨超声波辅助提取金橘柠檬苦素的最佳工艺参数。结果:确定最优超声波处理时间20min,处理功率440W,浸提温度60℃,液料比30∶1,浸提60min,柠檬苦素超声波辅助萃取得率达(3.26±0.03)‰,RSD=0.86%(n=5)。结论:试验中所选参试因子对超声波辅助萃取金橘柠檬苦素效率影响显著,其影响次序为超声波处理时间>超声波处理功率>浸提温度>液料比。In order to study the extraction technology condition of limonin which come from kumquat by ultrasonic wave extraction, the reduced regression equation of extraction process was determined through the quadratic regression general rotation combination design with four factors. All the tested factors affected the yield significantly, with the order as ultrasonic treatment time〉ultrasonic treatment power 〉 soaking temperature 〉 ratio of solvents and material. Predicting the model through the Aprogram solution of Excel, and according to practical situation, the optimal process conditions for Ultrasonic Extraction were as follows： ultrasonic treatment time 20 min, ultrasonic treatment power 440 W, soaking temperature 60 ℃, ratio of material and solvents 30：1, and soaking time 60 min. The yield of kumquat limonin was （3.26±0.03）‰, RSD = 0.86%（n = 5）.

关 键 词：金橘 柠檬苦素 超声波 二次通用旋转组合实验设计 

分 类 号：TQ914.1[化学工程]