食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
15期
55-58
,共4页
柑橘皮%超声波辅助提取%橙皮苷%正交设计
柑橘皮%超聲波輔助提取%橙皮苷%正交設計
감귤피%초성파보조제취%등피감%정교설계
citrus peel%ultrasonic extraction%hesperidin%orthogonal design
以柑橘皮为原料，碱性复合磷酸盐水溶液为提取溶剂，采用超声波辅助提取柑橘皮中的橙皮苷。以橙皮苷提取率为考察指标，考察了液料比、提取温度、超声功率和提取时间对橙皮苷提取率的影响。通过正交试验得到了超声波辅助提取柑橘皮中橙皮苷的合理工艺：液料比为30 mL/g、提取温度为60℃、超声功率为240 W、超声处理时间为30 min。在此工艺下，橙皮苷提取率高、试验重现性好。
以柑橘皮為原料，堿性複閤燐痠鹽水溶液為提取溶劑，採用超聲波輔助提取柑橘皮中的橙皮苷。以橙皮苷提取率為攷察指標，攷察瞭液料比、提取溫度、超聲功率和提取時間對橙皮苷提取率的影響。通過正交試驗得到瞭超聲波輔助提取柑橘皮中橙皮苷的閤理工藝：液料比為30 mL/g、提取溫度為60℃、超聲功率為240 W、超聲處理時間為30 min。在此工藝下，橙皮苷提取率高、試驗重現性好。
이감귤피위원료，감성복합린산염수용액위제취용제，채용초성파보조제취감귤피중적등피감。이등피감제취솔위고찰지표，고찰료액료비、제취온도、초성공솔화제취시간대등피감제취솔적영향。통과정교시험득도료초성파보조제취감귤피중등피감적합리공예：액료비위30 mL/g、제취온도위60℃、초성공솔위240 W、초성처리시간위30 min。재차공예하，등피감제취솔고、시험중현성호。
With citrus peel as the raw material and alkaline compounds of phosphate solution as the extraction solvent, water-soluble pigment of citrus peel was extracted by using of ultrasound. Hesperidin relative yield was as the index, and the four factors of liquid-solid ratio, extraction temperature, ultrasonic power and extraction time were investigated. The optimum ultrasonic extraction conditions were obtained through orthogonal experiments:liquid-solid ratio was 30 mL/g, extraction temperature was 60℃, ultrasonic power was 240 W and extraction time was 30 min. With this process, the higher relative yields of citrus peel hesperidin could be obtained and the experiments with good reproducibility.
