椪柑皮中糖苷黄酮和多甲氧基黄酮的同步提取与纯化  

The Synchronized Extraction and Purification of Glycoside Flavones and Polymethoxylated Flavones in Ponkan Peel

作　　者：郑美瑜[1] 高浦 陆胜民[1] 曹雪丹 徐小忠 ZHENG Meiyu;GAO Pu;LU Shengmin;CAO Xuedan;XU Xiaozhong(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;Zhejiang Citrus Research Institute,Taizhou 318026,Zhejiang;Zhejiang Jinming Biotechnology Co.,LTD,Quzhou 324014,Zhejiang)

机构地区：[1]浙江省农业科学院食品科学研究所,杭州310021 [2]浙江柑橘研究所,浙江台州318026 [3]浙江金明生物科技有限公司,浙江衢州324014

出　　处：《中国食品学报》2025年第1期219-228,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2022C02078)。

摘　　要：椪柑皮中富含糖苷黄酮和多甲氧基黄酮,为了充分利用这两类黄酮资源,本文对椪柑皮中的两类黄酮进行同步提取。以椪柑皮中主要黄酮单体的提取率为指标,通过单因素和正交试验,对同步提取工艺进行优化。对提取的粗提物用大孔树脂柱层析进行纯化。结果表明,最佳的提取条件为乙醇体积分数60%,料液比(g/mL)1∶40,提取时间110 min,提取温度75℃,此时各黄酮单体总提取率为(72.63±1.53)mg/g。采用D101树脂柱层析纯化,较佳的纯化工艺为上样量170 mL,上样质量浓度为2.5 g/L的30%乙醇溶液,上样流速1 mL/min,洗脱液为80%乙醇,纯化后提取物中3种黄酮橙皮苷、川陈皮素和桔皮素的含量分别是粗提物的4.6,2.3,1.45倍。结论:椪柑皮中糖苷黄酮和多甲氧基黄酮以较高的提取率被同步提取出来,经大孔树脂柱层析纯化,两类黄酮的含量都有所提高。研究结果为椪柑皮中多种黄酮提取工艺优化及提高椪柑皮的综合利用率提供了技术参考。Ponkan peel is rich in glycoside flavones and polymethoxylated flavones.To utilize adequately the two flavone,the synchronized extraction from ponkan peel was carried out,whose technology was optimized by single factor and orthogonal test,based on the the extraction rate of main flavonoid monomer of ponkan peel.The obtained crude extract was purified by the macroporous resin column chromatography.The results showed that the optimized extracting technology was a concentration of 60%ethanol,solid-liquid ratio(g/mL)of 1∶40,extracting temperature of 75℃and extracting time of 110 min,by which the total extracting ratio of seven flavones was(72.63±1.53)mg/g.Through the single factor experiment,the better purified conditions by the macroporous resin column chromatography were a loading sample volumn of 170 mL,loading sample mass concentration of 2.5 g/L in 30%ethanol solution,flow rate of 1 mL/min and elution concentration of 80%ethanol,under which the contents of hesperiding,nobiletin and tangeretin in purified extract were 4.6,2.3,1.45 folds of those of crude extract.Conclusion:The glycoside flavones and polymethoxylated flavones in ponkan peel were extracted synchronously at a higher extracting ratio,whose contents were enhanced further by the following purification by the macroporous resin column chromatography.The research results can provide the evidence and reference for the extraction of multiple flavones and comprehensive utilization of ponkan peel.

关 键 词：椪柑皮 糖苷黄酮 多甲氧基黄酮 提取 纯化 

分 类 号：TS209[轻工技术与工程—食品科学]