酸性水提取柑橘皮渣柠檬苦素工艺  

Process Optimization for Acidic Water Extraction of Limonin from Citrus Peels by Response Surface Methodology

作　　者：吴剑[1] 曾凡坤[1] 陈飞平[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品科学》2011年第14期6-10,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD47B06-4)

摘　　要：以使用硫酸调节纯水得到的酸性水为溶剂,采用高效液相色谱测定柠檬苦素含量,浸提柑橘皮渣中柠檬苦素。在热浸提时间、温度及料液比单因素试验的基础上,利用三元二次旋转组合试验设计优化提取条件,建立三因素与柠檬苦素得率之间的数学模型。结果表明,酸性水提取柑橘皮渣中柠檬苦素的最佳工艺条件为提取时间2.6h、温度61.2℃、料水比1:19.2(g/mL)、酸性水提取液pH4。在此工艺条件下,柠檬苦素的得率为0.117mg/g。The pH of pure water was adjusted with sulfuric acid to provide a solvent for the extraction of limonin from citrus peels. Limonin quantification was performed by HPLC. Based on one-factor-at-a-time experiments, a three-variable quadratic rotary unitization design combined with response surface methodology was used to optimize three conditions for acidic water extraction of limonin from citrus peels, and a mathematical model describing limonin yield versus the three extraction conditions was built. The optimal extraction conditions of limonin from citrus peels were 2.6 h extraction at 61.2 ℃, pH 4 and a solid-toliquid ratio 1：19.2 （g/mL）. Under the optimized conditions, a limonin yield of 0.117 mg/g was achieved.

关 键 词：柑橘皮渣 柠檬苦素 提取 旋转正交 高效液相色谱 

分 类 号：TS209[轻工技术与工程—食品科学]