椪柑核中柠檬苦素类似物提取条件优化  

Optimization on extraction of Limonoids in Ponkan-pit

作　　者：唐韵熙[1,2] 邓放明[1,2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品与机械》2013年第6期162-165,共4页Food and Machinery

基　　金：2012年湖南省研究生科研创新项目(编号:CX2012B314);湖南省产学研结合专项计划项目(编号:2009XK6001-5)

摘　　要：以椪柑核为原料,研究水溶助剂法提取椪柑核中柠檬苦素类物质的最佳工艺参数。结果表明:以水杨酸钠为提取溶剂,提取剂浓度为2.5 mol/L,提取时间6h,浸提温度40℃,料液比1∶20(m∶V)条件下,柠檬苦素类物质的最佳提取率为4.21%,四因素对柠檬苦素类物质提取率的影响次序为料液比>浓度>时间>温度。The extraction conditions of Limonoids in Ponkan pit were studied. Taking Ponkan pit powder as the raw material, with single factor experiment and orthogonal test, the optimization extracting processing parameters were studied on Limonoids in Ponkan-pit by hydrotropic solvent means. The optimal extracant concentration, ex- traction time, temperature, ratio of material to extractant were 2.5 mol/L sodium salicylate, 6 h, 40 ℃, 1 ： 20（m ： V）, respective ly. The optimum rate of extraction on Limonoids was 4. 214 % under the conditions. In the meantime, the significant order of the four fac tots was： ratio of material to extractant〉extractant concentrationS〉 time〉 temperature.

关 键 词：柱柑 种子 柠檬苦素类物质 提取 

分 类 号：TQ914[化学工程]