食品科学 ›› 2007, Vol. 28 ›› Issue (4): 152-155.

• 工艺技术 • 上一篇    下一篇

琯溪蜜柚中主要苦味物的丙酮提取工艺研究

 胡阳, 倪辉, 邬应龙, 蔡慧农, 吴光斌   

  1. 四川农业大学信息与工程技术学院食品科学与工程系; 集美大学生物工程学院; 集美大学生物工程学院 四川 雅安 625014; 福建 厦门 361021; 四川 雅安 625014;
  • 出版日期:2007-04-15 发布日期:2011-12-31

Study on Extraction Process of Bitterness from Guanxi Pomelo

 HU  Yang, NI  Hui, WU  Ying-Long, CAI  Hui-Nong, WU  Guang-Bin   

  1. 1.Department of Food Science and Engineering,College of Information and Engineering Technology,Sichuan Agricultural University,Yaan 625014,China; 2.College of Bioengineering,Jimei University,Xiamen 361021,China
  • Online:2007-04-15 Published:2011-12-31

摘要: 目的:探讨琯溪蜜柚中主要苦味物(柚皮苷、柠碱和诺米林)的丙酮提取最佳工艺条件。方法:考察果实不同组织作提取原料、原料脱脂与否、脱脂溶剂的选择对提取率的影响,并运用正交试验考察丙酮用量(体积/质量)、提取时间、提取温度和pH值对提取率的影响。结果:琯溪蜜柚中主要苦味物提取的最佳工艺条件为20倍原料重的丙酮、40℃、pH7.0条件下水浴浸提15h。结论:采用本实验所确定的提取方法可将蜜柚中的三种主要苦味物同时提取出来。

关键词: 苦味物, 柚皮苷, 柠碱, 诺米林, 提取, 优化

Abstract: Objective:To optmize the actetone extraction processing for bitterness such as naringin,limonin and nornilin in Guanxi pomelo.Methods:Study the effects of different tissue materials to,degrease or not degrease with different degrease solvents for extraction rate,and to optimize the extraction conditions,including actetone dosage,extract time,temperature and pH by orthogonal test.Results:The optimum conditions for actetone bitterness extract are as follows 20 times actetone(V/m), extracting in water bath for 15h at 40℃and pHT.0. Conclusion:The new extraction method can extract the primary bitterness (naringin,limonin and nomilin)from Cuanxi pomelo.

Key words: bitterness, naringin, limonin, nomilin, extraction, optimization