Position: Home > Articles > Optimization of Ultrasonic-assisted Extraction of Carotenoids from Sweet Orange Peel
FOOD SCIENCE
2010,31
(12)
39-44
超声波辅助提取甜橙果皮类胡萝卜素研究
作 者：
马少君;傅虹飞;谢笔钧;徐晓云;李秀娟;潘思轶
单 位：
华中农业大学食品科学技术学院
关键词：
甜橙果皮;类胡萝卜素;超声波辅助提取;高效液相色谱法
摘 要：
为综合开发柑橘果皮,以甜橙果皮为原料,利用超声波技术提取类胡萝卜素。应用Box-Behnken正交试验设计,并采用高效液相色谱法分析其对类胡萝卜素组成的影响。结果表明:果皮干燥方式为冻干,粒径100～120目、料液比1:50(g/mL)、超声功率270W、超声时间7～10min、超声温度30～50℃、提取次数4～5次,经优化,类胡萝卜素含量范围为0.130～0.150mg/g,含量极值预测值为0.156mg/g,验证值为0.152mg/g。高效液相色谱分析表明在本实验条件下超声提取对类胡萝卜素主要成分没有明显影响。
译 名：
Optimization of Ultrasonic-assisted Extraction of Carotenoids from Sweet Orange Peel
作 者：
MA Shao-jun,FU Hong-fei,XIE Bi-jun,XU Xiao-yun,LI Xiu-juan,PAN Si-yi*(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
sweet orange peel;carotenoids;ultrasonic-assisted extraction;HPLC
摘 要：
In order to improve the utilization and value of sweet orange(Citrus sinensis cv.Tarocco) peel,a byproduct of the juice industry,the ultrasonic technique was used to extract carotenoids from the material.A series of experiments based on single factor and orthogonal array designs was carried out to study the effects of extraction times and temperature and length of extraction time on carotenoid yield.Lyophilization was the optimal method for drying the material and the optimal technological conditions for carotenoid extraction from sweet orange peel were determined as follows:material particle size 100-120 mesh,ratio of material to liquid 1:50(g/mL) and ultrasonic power 270 W for 4-or 5-time extraction at 30-50 ℃ for 7-10 min each time.Under such conditions,carotenoid yield was estimated to range from 0.130-0.150 mg/g,and the maximum value was estimated to be 0.156 mg/g and was observed to be 0.152 mg/g.The HPLC analysis revealed that carotenoids extracts obtained by ultrasonic-assisted extraction and by stirring-assisted extraction had basically identical chemical composition.
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