CAJ | 학술논문

以橘皮为原料,探讨橘皮黄酮提取的最佳工艺条件.考察乙醇浓度、料液比、提取时间和提取温度等因素对橘皮黄酮得率的影响,在单因素试验的基础上,进行 L9(34)正交试验.结果表明,最佳提取工艺条件为:乙醇浓度为65%,料液比为1:15,提取时间为40 min,提取温度为65℃,在此条件下,橘皮黄酮得率为8.94%.
이귤피위원료,탐토귤피황동제취적최가공예조건.고찰을순농도、료액비、제취시간화제취온도등인소대귤피황동득솔적영향,재단인소시험적기출상,진행 L9(34)정교시험.결과표명,최가제취공예조건위:을순농도위65%,료액비위1:15,제취시간위40 min,제취온도위65℃,재차조건하,귤피황동득솔위8.94%.
We explore the optimum extraction conditions of flavonoid from orange peel.Considering the factors such as the eth-anol concentration, the solvent -material ratio, the extraction time and the temperature to impact on the yields of flavonoid from or-ange peel, by a single factor experiment,we test it orthogonal by L9(34) .The results show that theoptimum extraction conditions are as follows: ethanol concentration 65%, solvent -material ratio 1∶15, extraction time 40min and extraction temperature 65℃. Under these conditions, the maximum extraction efficiency of flavonoid could reach up to 8.94%.