葡萄柚柚皮苷微波提取工艺  

Methodological Study for Narigin Extraction from Grapefruit by Microwave Assistance

作　　者：陈源[1] 余亚白[1] 王琦[1] 赖呈纯[1] 高慧颖[1] 谢鸿根[1] 

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003

出　　处：《山地农业生物学报》2012年第1期28-32,共5页Journal of Mountain Agriculture and Biology

基　　金：福建省公益类项目(2010R1017-5)

摘　　要：为建立葡萄柚皮中柚皮苷的提取工艺,本文通过单因素试验研究了乙醇浓度、微波功率、料液比、微波时间4个因素对葡萄柚中柚皮苷提取率的影响,并在此基础上用正交试验进行工艺参数的优化。结果表明:微波提取的影响因素顺序为液料比>时间>浓度>功率;葡萄柚柚皮苷提取的最佳条件为:液料比60∶1(mL/g),提取溶剂80%乙醇,微波时间30 s,微波功率160 w,两次提取。此条件下柚皮苷的提取率为5.94%。For establishing extraction process of naringin,the effects of ethanol concentration,solid-liquid ratio,extracting time and microwave power factors on the naringin extraction rate were investigated by single-factor experiments.Based on the results obtained,the orthogonal layout method was used in the optimization of extraction parameters in this paper.The results showed that factors influencing extraction of narigin were in the order as follows：solid-liquid ratio microwave time ethanol concentration microwave power.The extracting rate of narigin was 5.94 mg/g under the optimal extracting conditions： 80% ethanol as the extraction solvent,solid-liquid ratio 50∶ 1（mL/g）.Microwave power 160W and microwave time 30s.

关 键 词：葡萄柚 柚皮苷 微波 提取工艺 

分 类 号：TS202.1[轻工技术与工程—食品科学]