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

Abstract:

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.

Key words: sweet orange peel, carotenoids, ultrasonic-assisted extraction, HPLC