长坝蜜柚囊中柚皮苷提取纯化工艺研究

Research on Extraction and Purification of Naringin from Changba Honey Pomelo Capsule

长坝蜜柚为国家地理标志产品。蜜柚囊为长坝蜜柚表层皮与果肉之间白色囊状物,目前研究极少。本文开展了长坝蜜柚囊中柚皮苷提取及纯化工艺研究,研究发现,该工艺最佳提取条件为:温度70℃、提取时间为1 h、乙醇浓度70%、料液比为25∶1,并应用HPD_(450)大孔树脂进行柚皮苷纯化:具体条件为采用570 mL浓度为0.348 mg/mL的样液以4 BV/h进行上样,340 mL 50%的乙醇以3 BV/h进行洗脱,对洗脱液旋转蒸发浓缩,随后再进行冷冻干燥,得到柚皮苷干制品。高效液相色谱图显示,柚皮苷干制品与市售标准品的峰型和保留时间一致,说明干制品的主要成分是柚皮苷。

Changba honey pomelo is a national geographical indication product. Changba honey pumelo capsule is a white bladder between the surface layer and pulp of Changba honey pomelo. At present, there are few related studies on the Changba honey pumelo capsule. This article carried out research on the extraction and purification of naringin from Changba honey pomelo capsule. The results showed that the optimal extraction conditions for the process were： temperature 70℃, extraction time 1h, ethanol concentration 70 %, solid-liquid ratio 25：1. In a successive step, macroporous resin of HPD450 was applied for the purification of naringin. The specific conditions for the purification process was： 570ml sample solution with a concentration of 0.348 mg/mL at 4 BV/h, 340 mL of 50 % ethanol eluted with 3 BV/h. Then the eluate was concentrated by rotary evaporation and then freeze-dried to give a dry naringin product. Qualitative and quantitative studies of dried naringin products by high performance liquid chromatography showed that naringenin products had the same peak shape and retention time as commercial standard products, indicating that the main component of dried products was naringin.