三种不同柑橘类果皮中苧烯的提取比较

Comparison of the Limonene Extraction from Three Citrus Fruit Peels

以三种柑橘类果皮为原料,利用水蒸气蒸馏法提取果皮中苧烯.采用单因素实验探讨物料粒度、料液比、提取时间、萃取剂选择、萃取时间等因素对果皮中苧烯提取的影响,优化苧烯的提取工艺.实验表明:橙皮和柚皮苧烯最佳提取条件为0.5cm块状,料液比1∶12,提取140min,石油醚作萃取剂,添加10mL NaCl饱和溶液,萃取0.5h;橘皮中苧烯最佳提取条件与橙皮和柚皮基本相同,但以正己烷为萃取剂更佳.经红外光谱检测,可确定并分析提取物组分结构及纯度.

Limonene is extracted using steam distillation from three citrus fruit peels.Single factor experiment is used to investigate the effect of particle size,solid to liquid ratio,extraction time,extraction agent selection,extraction time factors on limonene extraction and the optimization of limonene extraction conditions.The results show that the optimum extraction conditions from the orange and grapefruit peels are:0.5cm peel block size,solid to liquid ratio 1∶12,extraction time 140 min,with petroleum ether as the extraction agent,10 mL of saturated NaCl solution,extraction time 0.5h.The optimum limonene extraction conditions for orange peel are largely the same,but better with hexane as the extraction agent.The main composition and purity of the extracts can be determined and analyzed by comparing the standard infrared spectra.