CAJ | 학술논문

以超声波提取法优选柑橘皮渣总黄酮提取工艺。采用L9（34）正交实验法,以浸膏得率（%）和浸膏中总黄酮含量（%）为评价指标,考察物料比（g∶mL）、乙醇含量（%）、提取时间（min）和提取温度（℃）对柑橘皮渣总黄酮提取的影响。结果表明以20倍量70%乙醇于50℃下超声提取40 min,提取2次为最佳提取工艺。该优选的工艺条件可提高柑橘皮渣综合利用率,并为制备高附加值柑橘产品提供一定参考。
이초성파제취법우선감귤피사총황동제취공예。채용L9（34）정교실험법,이침고득솔（%）화침고중총황동함량（%）위평개지표,고찰물료비（g∶mL）、을순함량（%）、제취시간（min）화제취온도（℃）대감귤피사총황동제취적영향。결과표명이20배량70%을순우50℃하초성제취40 min,제취2차위최가제취공예。해우선적공예조건가제고감귤피사종합이용솔,병위제비고부가치감귤산품제공일정삼고。
The optimum extraction process conditions for total flavonoids from orange peel was investingated using ultrasonic wave method.The extraction rate（%） of ethanol extractum and content of total flavonoids（%） were chosen as the assessment index by using the L9（34） orthogonal design.The solvent quantum to orange peel（g∶mL）,ethanol content（%）,extraction time（min） and extraction temperature（℃） were reviewed.The optimum ethanol extraction process conditions were as follows： adding 20 fold of 70 % ethanol,extracting for 40 min at 50 ℃,and extracting two times.The optimum extraction process can give a reference to the research of multiple utilization and preparation of high additive valuable products from orange peel.