柚皮黄酮的提取工艺优化

以柚皮为原料,用乙醇提取柚皮中的总黄酮,通过单因素试验和正交试验确定了最佳提取工艺条件。结果表明,影响黄酮提取得率的因素由大到小依次为：固液比〉乙醇浓度〉提取温度〉提取时间,最佳工艺条件为：固液比1∶20,乙醇浓度95%,提取温度85℃,提取时间2.5 h。在此条件下所得柚皮黄酮提取得率为1.145%。...

Full description

Saved in:
Bibliographic Details
Published in广东农业科学 Vol. 38; no. 6; pp. 110 - 112
Main Author 李南薇 李燕杰 唐凤欣
Format Journal Article
LanguageChinese
Published 仲恺农业工程学院轻工食品学院,广东广州,510225%广东省食品药品职业学院,广东广州,510520 2011
Subjects
乙醇
工艺优化
柚皮
黄酮
工艺优化
柚皮
黄酮
乙醇
Online AccessGet full text
ISSN1004-874X
DOI10.3969/j.issn.1004-874X.2011.06.041

Cover

More Information
Summary:以柚皮为原料,用乙醇提取柚皮中的总黄酮,通过单因素试验和正交试验确定了最佳提取工艺条件。结果表明,影响黄酮提取得率的因素由大到小依次为：固液比〉乙醇浓度〉提取温度〉提取时间,最佳工艺条件为：固液比1∶20,乙醇浓度95%,提取温度85℃,提取时间2.5 h。在此条件下所得柚皮黄酮提取得率为1.145%。
Bibliography:44-1267/S
The extraction of flavonoids from pomelo peel was investigated.The optimal extraction condition was obtained through single factor and orthogonal experiments.The results indicated that the factors affecting the extraction quality were in the order of the ratio of solid to liquid￡？ethanol concentration extracting temperature extracting time,and the optimum parame ters of the ratio of solid to liquid,ethanol concentration,extracting temperature,and extracting time were 1：20,95%,85℃ and 2.5 h,by which the extraction rate of flavonoids from pomelo peel was 1.145%.
pomelo peel; ethanol; flavonoid; optimal extraction
LI Nan-wei,LI Yan-jie,Tang Feng-xin （1.College of Light Industry and Food Technology-Zhongkai University of Agricultural and Engineering-Guangzhou 510225-China; 2.Guangdong Food and Drug Vocational College-Guangzhou 510520,China）
ISSN:1004-874X
DOI:10.3969/j.issn.1004-874X.2011.06.041