摘要
研究了超声波法从温州蜜柑果皮中提取柠檬苦素化合物的工艺,探讨溶剂种类及浓度、料液比、超声时间、提取温度对柠檬苦素化合物提取率的影响。通过正交实验确定其最佳提取工艺条件为:65%乙醇溶液、料液比1:30(g/mL)、超声18min、提取温度60℃,提取率为6.25mg/g。
Studies were made on extracting Limonoids by ultrasonic technology from citrus unshiu marc peel. The effects of solvent types and concentration, material-liquid ratio, ultrasonic time, extracting temperature on yield were discussed. The orthogonal experiment was employed to obtain the optimum technological conditions of 65% ethanol concentration, material-liquid ratio 1：30, ultrasonic time 18 minutes, extracting temperature 60 ℃. The yield of limonoids was 6.25 mg/g.
出处
《食品科技》
CAS
北大核心
2011年第9期257-261,共5页
Food Science and Technology
基金
四川省科技厅科技攻关项目(05NG003-016)
