Study on Ultrasonic-assisted Extraction of Limonin from Xiangxi Ponkan Peel and Analysis of Limonin Content  in Ponkan at Different Growth Periods and Peel and Seed of Different Citrus Varieties

doi:10.7506/spkx1002-6630-200908008

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 56-59.doi: 10.7506/spkx1002-6630-200908008

Previous Articles Next Articles

Study on Ultrasonic-assisted Extraction of Limonin from Xiangxi Ponkan Peel and Analysis of Limonin Content in Ponkan at Different Growth Periods and Peel and Seed of Different Citrus Varieties

ZHANG Zhao-hui，ZHU Zhong-pin，LI Hui

(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China)

Received:2008-06-26 Revised:2008-09-04 Online:2009-04-15 Published:2010-12-29
Contact: ZHANG Zhao-hui E-mail:zhaohuizhang77@hotmail.com

Abstract

Abstract:

The ultrasonic-assisted ethanol extraction technology of limonin from Xxiangxi ponkan peel was optimized through orthogonal test, and the effects of particle size of peel and extraction times on the extraction rate of limonin were also investigated. The results showed that the optimal extractant, ratio of material to extractant, extraction time, temperature, particle size and times are 80% ethanol, 1:7, 30 min, 50 ℃, 80 mesh and 4 times, respectively. Moreover, the contents of limonin in Xiangxi ponkan fruit at different growth periods, and peel and seed of different citrus varieties were determined by high performance liquid chromatography (HPLC). The results showed that the content of limonin in citrus seed is great higher than that in peel, especially which in Xiangxi pokan seed is the highest (0.0169%) among all tested samples. Following with the maturation of Xiangxi pokan, the content of limonin presents a downtrend.

Key words: limonin, citrus, ultrasonic extraction, high performance liquid chromatography (HPLC)

CLC Number:

O657.5

ZHANG Zhao-hui，ZHU Zhong-pin，LI Hui. Study on Ultrasonic-assisted Extraction of Limonin from Xiangxi Ponkan Peel and Analysis of Limonin Content in Ponkan at Different Growth Periods and Peel and Seed of Different Citrus Varieties[J]. FOOD SCIENCE, 2009, 30(8): 56-59.

[1]	FAN Chuanhui, HE Jianjun, CHEN Xueling, WANG Shaohua. Effect on Calcium Lactate on the Emulsifying Properties of High Methoxy Citrus Pectin [J]. FOOD SCIENCE, 2021, 42(4): 44-50.
[2]	LIU Hanhan, YANG Shuzhen, LI Zhe, ZHANG Meihong, PENG Litao. Inhibitory Effect and Action Mechanism of Ammonium Carbonate against Sour Rot in Citrus Fruit [J]. FOOD SCIENCE, 2021, 42(3): 204-210.
[3]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[4]	LI Lu, LI Wei, CHE Jinxin, OUYANG Qiuli, TAO Nengguo. Antifungal Activity and Mechanism of p-Anisaldehyde aganist Geotrichum citri-aurantii [J]. FOOD SCIENCE, 2020, 41(9): 133-138.
[5]	LI Xunlan, HONG Lin, YANG Lei, WANG Wu, HAN Guohui, NONG Jiangfei, TAN Ping. Analysis of Nutritional Components and Comprehensive Quality Evaluation of Citrus Fruit from Eleven Varieties [J]. FOOD SCIENCE, 2020, 41(8): 228-233.
[6]	YANG Lüzhu, WANG Xinyu, WANG Rongrong, SHAN Yang, ZHANG Qun, DING Shenghua. Progress in the Knowledge of the Cuticle of Citrus Fruits and Its Effect on Postharvest Fruit Quality during Storage [J]. FOOD SCIENCE, 2020, 41(7): 234-244.
[7]	WANG Fangjie, WU Zufang, WENG Peifang, ZHANG Xin, TIAN Yuan. Regulatory Effect of Flavonoids from Citrus paradisi cv. Changshanhuyou on Gut Microbiota of High Fat Diet-Induced Obese Mouse Model [J]. FOOD SCIENCE, 2020, 41(21): 140-146.
[8]	FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing. Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction [J]. FOOD SCIENCE, 2020, 41(10): 265-271.
[9]	XU Yin, Lü Xiaojian, LI Ming, LONG Tao, XU Lanying, LI Shiming. Analysis of Polymethoxyflavones in Citrus Peels of Different Varieties [J]. FOOD SCIENCE, 2019, 40(8): 136-140.
[10]	WANG Shuhui, SONG Shasha, CAO Xueli. Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading [J]. FOOD SCIENCE, 2019, 40(8): 180-185.
[11]	ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang. Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC [J]. FOOD SCIENCE, 2019, 40(8): 186-191.
[12]	TIAN Ligang, PENG Ru, YAO Shixiang, DENG Lili, ZENG Kaifang. Pichia membranaefaciens Combined with Chitosan Treatment Induces Resistance to Anthracnose in Citrus Fruit [J]. FOOD SCIENCE, 2019, 40(7): 228-237.
[13]	BI Jingying, LI Hua, WANG Hua. Effect of Fermentation Temperature on the Sensory Quality of Citrus Wine [J]. FOOD SCIENCE, 2019, 40(6): 209-216.
[14]	BI Jingying, LI Hua, WANG Hua. Mechanism of HeLa Cell Proliferation and Apoptosis Induced by Bitter Substances in Citrus [J]. FOOD SCIENCE, 2019, 40(19): 224-230.
[15]	LI Xindan, WANG Wenjun, DENG Lili, YAO Shixiang, ZENG Kaifang,. Effect of Antimicrobial Peptide Jelleine-I on the Control of Citrus Postharvest Green Mold [J]. FOOD SCIENCE, 2019, 40(19): 256-262.

Study on Ultrasonic-assisted Extraction of Limonin from Xiangxi Ponkan Peel and Analysis of Limonin Content in Ponkan at Different Growth Periods and Peel and Seed of Different Citrus Varieties

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments