超临界二氧化碳萃取柚皮甙的研究  

Extraction of naringin from shaddock by supercritical CO_2

作　　者：林杰[1] 廖金华[1] 蔡基智[1] 

机构地区：[1]广东省食品工业研究所广东省食品工业公共实验室,广东广州510308

出　　处：《中国食品添加剂》2011年第1期72-76,共5页China Food Additives

摘　　要：柚皮甙(Naringin)是一种二氢黄酮类化合物,主要存在于芸香科植物柚、葡萄柚、酸橙等柑桔类的果皮和果实中。在医学上和食品上都有广泛使用,并且还是重要的合成原料。传统的柚甙提取工艺,得率低,纯度不高,对有效成分破坏大,不利于柚皮资源的综合利用,本文研究了超临界二氧化碳萃取柚皮甙的影响因素,并对工艺进行了优化设计。试验结果表明,超临界二氧化碳萃取柚皮甙最佳的提取条件为:萃取压力25MPa、萃取时间2h、萃取温度50℃、夹带剂乙醇浓度80%、CO2流量20kg.h-1、夹带剂添加量10mL.g-1。用超临界二氧化碳萃取法萃取所得的柚皮甙其具有萃取速度快,提取率高,产品的纯度好,流程简单,对提高柚皮的综合利用提供了试验依据。Naringin,a flavanone compound,mainly exists in the peel and fruit from Rutaceae pomelo,grapefruit,lime and other citrus.It is widely used in medicine and food industry as well as an important synthetic raw material.Traditional grapefruit glycosides extraction methods have lower yields and purity,and cause the damage to the bio-active ingredients.In this paper,the extraction of naringin from grapefruit peels with supercritical CO2 was studied and the processing parameters were optimized.Results showed that the optimized conditions were at pressure for 25 MPa,2h extraction at 50℃,co-solvent ethanol concentration 80%,CO2 flow rate 20kg h^-1,additional co-solvent 10mL g^-1.The extraction is fast with higher yield and purity.The process is simple and study provides a experimental basis in the comprehensive utilization of naringin.

关 键 词：超临界二氧化碳萃取 柚皮 柚皮甙 提取工艺 

分 类 号：TS202.1[轻工技术与工程—食品科学]