常山胡柚果皮果渣提取物泡腾片制备工艺研究

[目的]优选常山胡柚果皮果渣提取物制备泡腾片的最佳条件。[方法]以乙醇提取和大孔树脂纯化后的提取物粉末为原料,采用酸碱分开制粒的方法通过药辅比、颗粒大小、温度和压力等工艺参数的优化获得泡腾片的制备工艺。[结果]采用酸碱分开制粒方式,其中酸源由常山胡柚果皮果渣提取物粉末5%、柠檬酸27.7%、糊精20%混合,以无水乙醇2.25%作为粘合剂,24目制粒得到;碱源由常山胡柚果皮果渣提取物粉末5%、碳酸钠17.3%、糊精20%混合,以无水乙醇2.25%作为粘合剂,24目制粒得到。40℃恒温干燥后,混合酸碱制粒,加入0.5%的PEG-4000,充分混合,6 MPa压力压片,得常山胡柚果皮果渣提取物泡腾片。[结论]该方法制作的泡腾片,压片无粘冲,泡腾效果好,质量符合国家标准。

热水提取胡柚果皮中矿物质、酚类物质及其水提液抗氧化性研究

目的:研究热水提取胡柚果皮矿物质、酚类物质的效率及其提取液的抗氧化能力。方法:原子吸收光谱法测定七种主要矿物质;高效液相法测定胡柚皮中七种主要酚酸和六种黄酮;福林酚法、FRAP、DPPH法测定提取液的抗氧化能力。结果:热水提取可以有效提取胡柚果皮中的酚类物质与部分矿物质。抗氧化能力分析表明,热水提取液具有与甲醇提取液相近的抗氧化能力。结论:传统中药煎煮条件(100℃,30min)可以有效提取柑橘类中药的酚类物质与部分矿物质。

Pectinase Production by Aspergillus Niger P-6021 on Citrus Changshan-huyou Peel in Slurry-state Fermentation

The peel of Citrus changshan-huyou, coupled with wheat bran, could be utilized by Aspergillus niger P-6021 in slurry-state fermentation to produce pectinase with suitable enzyme composition for application in apple juice processing. The production of pectinase is improved by additional nitrogen source substances and mineral supplements. The ratio of carbon source substances to nitrogen source substances in the medium also has significant effect on the pectinase production by A. niger P-6021 in slurry-state fermentation. In the optimized medium composition, the maximal enzyme activity could reach 42 U.L^- 1 （polymethylgalacturonase）, 6.7 U.L^- 1 （polymethygalacturatesterase）, and 4.3 U.L^-1 （polymethylgalacturonate lyase）, respectively, after 3 days at 180 r.min^- 1 and 30℃. The crude pectinase shows significant effect to improve the yield and clarification of apple juice. Keywords Aspergillus niger, slurry-state fermentation, pectinase, Citrus changshan-huyou, apple juice