食品科学

• 工艺技术 • 上一篇    下一篇

温州蜜柑皮β-隐黄素的分离和纯化

孙志高,蒋国玲,张萌萌,马亚琴,李 勤,谈安群   

  1. 1.中国农业科学院柑桔研究所,重庆 400712;2.南方山地园艺学教育部重点实验室,重庆 400715;
    3.西南大学食品科学学院,重庆 400715;4.四川工商职业技术学院,四川 都江堰 611830
  • 出版日期:2013-06-25 发布日期:2013-06-17

Separation and Purification of β-Cryptoxanthin from Satsuma Mandarin Peel

SUN Zhi-gao,JIANG Guo-ling,ZHANG Meng-meng,MA Ya-qin,LI Qin,TAN An-qun   

  1. 1. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China;
    2. Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China;
    3. College of Food Science, Southwest University, Chongqing 400715, China;
    4. Sichuan Technology and Business College, Dujiangyan 611830, China
  • Online:2013-06-25 Published:2013-06-17

摘要:

研究了β -隐黄素提纯过程中的皂化和柱层析工艺条件,结果表明:最佳皂化工艺条件为皂化剂10mg/100mL KOH-乙醇溶液、温度20℃、皂化时间12h、皂化液体积40mL、搅拌速率400r/min;柱层析最佳工艺条件为上样量与硅胶比1:125(mL/g),洗脱剂为正己烷-丙酮-甲醇溶液(92.5:7:0.5,V/V)、洗脱液流速1.0mL/min,最终得到的β-隐黄素纯度高于90%。

关键词: 温州蜜柑皮, &beta, -隐黄素, 皂化, 纯化

Abstract:

In the present study, we investigated optimal conditions of saponification and column chromatography
for β-cryptoxanthin purification from satsuma mandarin. The optimal saponification conditions were found to be
saponification with 40 mL of KOH-ethanol (10 mg/100 mL) at 20 ℃ for 12 h with stirring at 400 r/min. The optimal
column chromatography conditions were 1:25 (mL/g), n-hexane-acetone-methanol (92.5:5:0.5, V/V) and 1.0 mL/min for
sample/silica gel ratio, eluant and flow rate, respectively. The purity of the β-cryptoxanthin under the optimized conditions
exceeded 90%.

Key words: satsuma mandarin peel;&beta, -cryptoxanthin;saponification;purification