摘要
以乙醇为提取溶剂,采用高效液相色谱进行分析,结合单因素和正交试验对超声波提取柑橘皮中柠檬苦素的提取工艺进行优化。探讨不同粒径的柑橘皮与提取次数对提取得率的影响,结果表明,最佳提取工艺条件为料液比1:7(W/V)、提取温度50℃、提取时间30min、粒径80目,反复提取四次即可达到提取完全。用优化后的提取条件对不同时期、不同品种的柑橘皮以及柑橘不同组织部位的柠檬苦素含量进行研究,结果表明椪柑橘籽中柠檬苦素的含量比椪柑橘皮中含量高很多;湘西椪柑籽中柠檬苦素的含量最高;随着椪柑橘的成熟,柠檬苦素的含量呈下降趋势。湘西椪柑橘籽中柠檬苦素含量最高,可达0.0169%。
The ultrasonic-assisted ethanol extraction technology of limonin from Xxiangxi ponkan peel was optimized through orthogonal test, and the effects of particle size of peel and extraction times on the extraction rate of limonin were also investigated. The results showed that the optimal extractant, ratio of material to extractant, extraction time, temperature, particle size and times are 80% ethanol, 1：7, 30 min, 50 ℃, 80 mesh and 4 times, respectively. Moreover, the contents of limonin in Xiangxi ponkan fruit at different growth periods, and peel and seed of different citrus varieties were determined by high performance liquid chromatography （HPLC）. The results showed that the content of limonin in citrus seed is great higher than that in peel, especially which in Xiangxi pokan seed is the highest （0.0169%） among all tested samples. Following with the maturation of Xiangxi pokan, the content of limonin presents a downtrend.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期56-59,共4页
Food Science
基金
湖南省自然科学基金项目(08JJ4004)
湖南省教育厅优秀青年基金项目(07B061)
关键词
柠檬苦素
柑橘
超声提取
高效液相色谱(HPLC)
limonin
citrus
ultrasonic extraction
high performance liquid chromatography （HPLC）
