超声波辅助超临界CO2萃取柚皮甙的工艺研究  

Ultrasonic-assisted Supercritical CO_2 Extraction of Naringin from Shaddock

作　　者：林杰[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：《现代食品科技》2012年第7期850-852,874,共4页Modern Food Science and Technology

摘　　要：本文研究了以柚皮为原料,采用超声波辅助超临界二氧化碳萃取柚皮甙。以萃取率为指标,研究了超声波处理条件的影响,在单因素实验的基础上,通过正交试验优化超声波处理条件。结果表明,在超声波处理功率300W、处理温度60℃、料液比1:18、处理时间6 min的条件下,柚皮甙的萃取率可达到3.64%。Shaddock were taken as materials and ultrasonic-assisted supereritical CO2 extraction method was used to extract naringin from shaddock. The optimal ultrasonic treatment parameters were investigated using single factor experiment and orthogonal experiment. Result suggested that the optimized conditions were as follows： ultrasonic power 300W, ultrasonic treatment temperature 60℃ and ratio of sold to liquid 1：18, ultrasonic treatment time 6 rain. Under the optimal conditions, the oil yield reached 3.64%

关 键 词：柚皮 柚皮甙 超声波 超临界二氧化碳萃取 

分 类 号：TS209[轻工技术与工程—食品科学]