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以湘西椪柑皮为原料,经高温灭酶去果胶等预处理后,采用超声波辅助碱浸酸提法提取橙皮苷。探讨了预处理、超声波处理时间、提取液的pH值、液料比(mL∶g)、提取温度等影响因素对橙皮苷产率及品质的影响,得到最优提取工艺条件为:50 g椪柑皮粉??00 mL热水煮沸5 min灭酶,调pH=2.0左右,于50℃下除去果胶,滤渣用饱和Ca(OH)2浸泡,液料比20∶1,在pH=14、30℃条件下超声波处理25-35 min,过滤后滤液用HCl调pH到5.0、提取液静置36-48 h,所得橙皮苷平均产率为5.07%。
To Citrus ponkan skin as raw material, after high temperature enzyme inactivation to pectin and other pretreatment, the use of ultrasound-assisted extraction of acid extraction of hesperidin. The effects of factors such as pretreatment, ultrasonic treatment time, pH value of extraction solution, liquid to solid ratio (mL: g), extraction temperature on the yield and quality of hesperidin were studied. The optimal extraction conditions were 50 g椪 Citrus powder 00 mL hot water to boil 5 min inactivation enzyme, pH = 2.0 or so, remove the pectin at 50 ℃, the residue was soaked with saturated Ca (OH) 2, liquid ratio of 20: 1, at pH = 14 , Ultrasonic treatment at 30 ℃ for 25-35 min, the filtrate after the filtrate was adjusted to pH 5.0 with HCl, the extract was allowed to stand 36-48 h, the average yield of hesperidin was 5.07%.