食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2012年
6期
57-60
,共4页
朱荣莉%高少洁%雷杰%代红灵*
硃榮莉%高少潔%雷傑%代紅靈*
주영리%고소길%뢰걸%대홍령*
桔皮%橙皮苷%超声辅助%提取工艺
桔皮%橙皮苷%超聲輔助%提取工藝
길피%등피감%초성보조%제취공예
orange peel%hesperidin%ultrasonic-assisted technology%extraction
采用超声波辅助从桔皮中提取橙皮苷,在单因素实验的基础上,通过正交实验优化了工艺条件.结果表明,橙皮苷的最佳提取工艺条件为:超声温度为60℃,料液比为1∶25,乙醇的体积分数为70%,超声时间为70min,橙皮苷提取率为3.169(mg/g).
採用超聲波輔助從桔皮中提取橙皮苷,在單因素實驗的基礎上,通過正交實驗優化瞭工藝條件.結果錶明,橙皮苷的最佳提取工藝條件為:超聲溫度為60℃,料液比為1∶25,乙醇的體積分數為70%,超聲時間為70min,橙皮苷提取率為3.169(mg/g).
채용초성파보조종길피중제취등피감,재단인소실험적기출상,통과정교실험우화료공예조건.결과표명,등피감적최가제취공예조건위:초성온도위60℃,료액비위1∶25,을순적체적분수위70%,초성시간위70min,등피감제취솔위3.169(mg/g).
Hesperidin was extracted from orange peel through ultrasonic-assisted technology. The extraction technol-ogy was optimized through orthogonal experiment based on single-factor experiments. The results showed the opti-mum technological conditions as follows: ultrasonic temperature 60℃ , solid-liquid ratio 1∶25, volume fraction of ethanol 70%, and ultrasonic time 70min. The extraction rate can up to 3.169(mg/g) on the optimum conditions.
