橘子皮中陈皮甙的提取及性能研究  

Study on Extraction and Properties of Hesperidin from Orange Peel

作　　者：张帆[1] 郑敏燕[1] 郭颖[1] 魏永生[1] 

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《江苏调味副食品》2018年第1期23-27,共5页Jiangsu Condiment and Subsidiary Food

基　　金：陕西省大学生创新创业训练计划项目(2432)

摘　　要：以橘子皮为原料,用超声波辅助提取法优化橘子皮中陈皮甙的提取工艺。通过单因素实验考察不同的固液比、乙醇溶液浓度、温度、提取时间等对橘子皮中陈皮甙提取率的影响,设计正交试验对提取工艺进行优化,对提取的陈皮甙进行定性测定和抗氧化活性研究。结果表明,超声波辅助条件下从橘子皮中提取陈皮甙的最佳工艺条件为:提取温度80℃,乙醇溶液浓度80%,固液比1∶17,提取时间35 min。在此条件下,陈皮甙的提取率高达6.60%。陈皮甙对·OH有较好的清除作用。Taking orange peel as raw material,this paper optimized the extraction process of hesperidin from orange peel by ultrasonic assisted. The effect of different solid-liquid ratio,extraction concentration,temperature and extraction time on the extraction ratio of hesperidin from orange peel was investigated by single factor experiment.The orthogonal experiment is optimized for the extraction process and combined with the result of single factor experiment. The experimental results show that extraction of hesperidin from orange peel were the optimum technological conditions of extraction temperature of 80 ℃,extraction concentration for 80% ethanol solution,solid-liquid ratio of 1∶ 17,extraction time of 35 min. Under these conditions,hesperidin extraction rate can be up to 6. 60%. The hesperidin has good scavenging effect on·OH.

关 键 词：橘子皮 陈皮甙 正交试验 超声波提取 抗氧化活性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]