桔皮中橙皮苷提取工艺的研究  

Study on Extraction of Hesperidin from Orange Peel

作　　者：朱荣莉[1] 高少洁[1] 雷杰[1] 代红灵[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品与发酵科技》2012年第6期57-60,共4页Food and Fermentation Science & Technology

摘　　要：采用超声波辅助从桔皮中提取橙皮苷,在单因素实验的基础上,通过正交实验优化了工艺条件。结果表明,橙皮苷的最佳提取工艺条件为:超声温度为60℃,料液比为1∶25,乙醇的体积分数为70%,超声时间为70min,橙皮苷提取率为3.169(mg/g)。Hesperidin was extracted from orange peel through ultrasonic-assisted technology. The extraction technol- ogy was optimized through orthogonal experiment based on single-factor experiments. The results showed the opti- mum technological conditions as follows： ultrasonic temperature 60℃, solid-liquid ratio 1：25, volume fraction of ethanol 70%, and ultrasonic time 70min. The extraction rate can up to 3.169（mg/g） on the optimum conditions.

关 键 词：桔皮 橙皮苷 超声辅助 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]