琯溪蜜柚中主要苦味物的丙酮提取工艺研究

Study on Extraction Process of Bitterness from Guanxi Pomelo

目的:探讨琯溪蜜柚中主要苦味物(柚皮苷、柠碱和诺米林)的丙酮提取最佳工艺条件。方法:考察果实不同组织作提取原料、原料脱脂与否、脱脂溶剂的选择对提取率的影响,并运用正交试验考察丙酮用量(体积/质量)、提取时间、提取温度和pH值对提取率的影响。结果:琯溪蜜柚中主要苦味物提取的最佳工艺条件为20倍原料重的丙酮、40℃、pH7．0条件下水浴浸提15h。结论:采用本实验所确定的提取方法可将蜜柚中的三种主要苦味物同时提取出来。

Objective： To optimize the actetone extraction processing for bitterness such as naringin, limonin and nomilin in Guanxi pomelo. Methods： Study the effects of different tissue materials to, degrease or not degrease with different degrease solvents for extraction rate, and to optimize the extraction conditions, including actetone dosage, extract time, temperature and pH by orthogonal test. Results： The optimum conditions for actetone bitterness extract are as follows 20 times actetone（V/m）, extracting in water bath for 15h at 40℃ and pH7.0. Conclusion： The new extraction method can extract the primary bitterness （naringin, limonin and nomilin） from Guanxi pomelo.