摘要
采用微波技术方法,通过单因素实验和正交实验对柑橘皮中橙皮甙提取工艺进行了研究,实验结果表明:在料液比为1∶12、提取时间3min、提取时间40℃、酸沉淀pH4.0的实验条件下,柑橘中橙皮甙具有最高的提取率3.617mg/g。与传统的提取方法相比,微波法不仅节省时间,而且提取效率高,是一种工艺简单、高效、节能的新型提取工艺。
In this paper a new and simple way- microwave technique was used to extract the heperidin from the orange peel by single factor and orthogonal experiment. The results showed that the rate of raw material and solvent 1：12, extracting time 3min, pH4.0 and temperature 40℃, were optimal and the extraction rate was 3.617mg/g. Compared to traditional extraction methods, microwave had the advantages of reducing extraction time, simple procedure and improving yield.
出处
《食品科技》
CAS
北大核心
2007年第10期224-226,共3页
Food Science and Technology
基金
中南林业科技大学青年基金项目(06007B)
关键词
橙皮甙
微波技术法
碱提取法
酸沉淀法
heperidin
microwave technique
alkali extraction
acid precipitation
