Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design

doi:10.7506/spkx1002-6630-201308004

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 16-20.doi: 10.7506/spkx1002-6630-201308004

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Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design

SUN Zhi-gao，JIANG Guo-ling，ZHANG Meng-meng，SUN Ying，GUO Li-qiong

College of Food Science, Southwest University, Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China

Received:2012-01-03 Revised:2013-03-04 Online:2013-04-25 Published:2013-05-07

Abstract

Abstract: The microwave-assisted extraction technology was used to extract β-cryptoxanthin from satsuma mandarin peel. The experimental values were firstly selected by single-factor test and a quadratic orthogonal rotation combination design was chosen based on the results of single factor test in order to study the effects of three main technological conditions, including ratio of solvent to solid, microwave time and microwave power on yield of β-cryptoxanthin from satsuma mandarin peel. Results showed that the influence of investigated facors on yield of β-cryptoxanthin followed the decreasing order: microwave power＞ microwave time＞ ratio of solvent to solid and a maximum yield of 0.30‰ was achieved under the optimal extraction: ratio of solvent to solid 1:20, microwave time 184 s and microwave power 357 W.

Key words: satsuma mandarin peel, yield of β-cryptoxanthin, quadratic orthogonal rotation combination design, microwave

SUN Zhi-gao，JIANG Guo-ling，ZHANG Meng-meng，SUN Ying，GUO Li-qiong. Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design[J]. FOOD SCIENCE, 2013, 34(8): 16-20.

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Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design

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