酸橙制备新橙皮苷二氢查尔酮的工艺研究

Preparation of Neohesperidin Dihydrochalcone from Citrus aurantium L.

以酸橙果干为材料,研究了微波提取法和高压瞬时提取法对酸橙果干中新橙皮苷和柚皮苷得率的影响,并比较了高脯氨酸和四氢吡咯+乙酸等催化体系合成新橙皮苷的能力。结果表明:与微波提取法相比,高压瞬时提取法柚皮苷和新橙皮苷的得率分别提高20.75%和15.64%;采用高脯氨酸催化合成新橙皮苷,得率为83.15%,高于四氢吡咯+乙酸体系的得率;最终新橙皮苷二氢查尔酮的得率达到92.43%,纯度可达99%。

The effects of microwave extraction and high-pressure instantaneous extraction on the yield of neohesperidin and naringin in Citrus aurantium were studied,the synthesis of neohesperidin was compared between the catalytic system of L-pipecilic acid and of tetrahydropyrrole plus acetic acid.The results showed that the yield of naringin and neohesperidin by high-pressure instantaneous extraction was respectively 20.75%and 15.63%higher than that by microwave extraction;the yield of neohesperidin was 83.15%by using L-pipecilic acid,higher than that by tetrahydropyrrole plus acetic acid;the optimized yield of neohesperidin dihydrochalcone was 92.43%,and the purity of neohesperidin dihydrochalcone was up to 99%.