柑橘皮渣总黄酮提取工艺研究

Study on the Extraction Process for Total Flavonoids in Orange Peel

以超声波提取法优选柑橘皮渣总黄酮提取工艺。采用L9(34)正交实验法,以浸膏得率(%)和浸膏中总黄酮含量(%)为评价指标,考察物料比(g∶mL)、乙醇含量(%)、提取时间(min)和提取温度(℃)对柑橘皮渣总黄酮提取的影响。结果表明以20倍量70%乙醇于50℃下超声提取40 min,提取2次为最佳提取工艺。该优选的工艺条件可提高柑橘皮渣综合利用率,并为制备高附加值柑橘产品提供一定参考。

The optimum extraction process conditions for total flavonoids from orange peel was investingated using ultrasonic wave method.The extraction rate（%） of ethanol extractum and content of total flavonoids（%） were chosen as the assessment index by using the L9（34） orthogonal design.The solvent quantum to orange peel（g∶mL）,ethanol content（%）,extraction time（min） and extraction temperature（℃） were reviewed.The optimum ethanol extraction process conditions were as follows： adding 20 fold of 70 % ethanol,extracting for 40 min at 50 ℃,and extracting two times.The optimum extraction process can give a reference to the research of multiple utilization and preparation of high additive valuable products from orange peel.