FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 264-267.doi: 10.7506/spkx1002-6630-201022056

• Processing Technology • Previous Articles     Next Articles

Extraction of Hesperidin from Sweet Orange Peels

ZHU Yu-chang1,2，ZHOU Da-zhai1,2，WANG Cheng2   

  1. 1. Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi 445000, China ；
    2. School of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China
  • Received:2010-06-30 Online:2010-11-25 Published:2010-12-29
  • Contact: ZHU Yu-chang1 E-mail:zycandly@163.com

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Abstract:

In order to develop the resource of sweet orange peels with maximum economic profits, optimal extraction conditions of hesperidin from sweet orange peels were explored by single factor and orthogonal experiments. Results indicated that the optimal extraction conditions were extraction temperature of 70 ℃, extraction time of 3.5 h and material-liquid ratio of 1:30 with 80% methanol as solvent. Through comparing the contents of hesperidin in 6 kinds of samples, no obvious difference was observed. Extraction efficiencies of different extraction equipments were compared. Rapid extraction-ASE exhibited the highest extraction efficiency and can be used for industrial production. This extraction method has promising potential due to its stability, simple equipment, less time consumption and industrial scale.

Key words: sweet orange, hesperidin, extraction technology, rapid extraction-ASE

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