湘西椪柑果皮中橙皮苷的提取与纯化

Extraction and Purification of the Hesperidins 7-rham noglucoside in Orange Pericarp in Western Hunan

本研究采用微波辅助法从椪柑果皮中提取橙皮苷,从微波功率、微波时间、乙醇体积分数、料液比等方面对微波工艺进行了研究,并采用碱溶酸析重结晶和D-101大孔树脂吸附与分离研究了橙皮苷的纯化方法。结果表明,微波提取最佳工艺条件为:微波功率低档,时间1min,乙醇体积分数60%,料液比1:10;大孔树脂吸附与分离橙皮苷条件为:D-101树脂对橙皮苷的吸附率较高,以3BV(3×50mL)的70%乙醇为洗脱剂较好;采用该法提取及纯化的橙皮苷经高效液相色谱检测,纯度达到了96.7%,得率为2.02%,该法稳定性高,重现性好。

The hesperidins 7-rham noglucoside was extracted from orange pericarp in western Hunan by microwave, crystallized by alkali lye and acid solution, and absorbed by the resin D-101. The result showed that the best microwave extraction conditions were as follows： treatment time of lmin by low-powered microwave, ethanol concentration of 60% and ratio of solid-liquid of 1：10. For the purification of the extracts by the best resin D- 101, the most suitable eluent, bed volume and elution times were 70% ethanol, 3 and 3 （50 ml per time）, respectivley HPLC analysis showed that the purity and rate of the purified hesperidins 7-rham noglucoside were 96.7% and 2.02%, respectively. This method shown to be repeatable and efficient.