超声波辅助提取柑橘皮橙皮苷研究  

Ultrasound-assisted Extraction Hesperidin of Citrus Peel

作　　者：李雪谊 邹宁[2] 李建凤[1,2] 

机构地区：[1]四川省高等学校"果类废弃物资源化"重点实验室,四川内江641100 [2]内江师范学院化学化工学院,四川内江641100

出　　处：《食品研究与开发》2015年第15期55-58,共4页Food Research and Development

基　　金：2013年内江师范学院重点项目(13ZA031)

摘　　要：以柑橘皮为原料,碱性复合磷酸盐水溶液为提取溶剂,采用超声波辅助提取柑橘皮中的橙皮苷。以橙皮苷提取率为考察指标,考察了液料比、提取温度、超声功率和提取时间对橙皮苷提取率的影响。通过正交试验得到了超声波辅助提取柑橘皮中橙皮苷的合理工艺:液料比为30 m L/g、提取温度为60℃、超声功率为240 W、超声处理时间为30 min。在此工艺下,橙皮苷提取率高、试验重现性好。With citrus peel as the raw material and alkaline compounds of phosphate solution as the extraction solvent, water-soluble pigment of citrus peel was extracted by using of ultrasound. Hesperidin relative yield was as the index, and the four factors of liquid-solid ratio, extraction temperature, ultrasonic power and extraction time were investigated. The optimum ultrasonic extraction conditions were obtained through orthogonal experiments：liquid-solid ratio was 30 mL/g, extraction temperature was 60℃, ultrasonic power was 240 W and extraction time was 30 min. With this process, the higher relative yields of citrus peel hesperidin could be obtained and the experiments with good reproducibility.

关 键 词：柑橘皮 超声波辅助提取 橙皮苷 正交设计 

分 类 号：TS209[轻工技术与工程—食品科学]