超声波辅助提取甜橙果皮类胡萝卜素研究 optimization of ultrasonic-assisted extraction of carotenoids from sweet orange peel.pdfVIP

※1=艺技术 良品科学 2010，V01．31，No．1239 超声波辅助提取甜橙果皮类胡萝卜素研究 马少君，傅虹飞，谢笔钧，徐晓云，李秀娟，潘思轶幸 (华中农业大学食品科学技术学院，湖北武汉430070) 摘 要：为综合开发柑橘果皮，以甜橙果皮为原料，利用超声波技术提取类胡萝卜素。应用Box．Behnken正交试 验设计，并采用高效液相色谱泫分析其对类胡萝b素组成的影响。结果表明：果皮干燥方式为冻干，粒径100～ 谱分析表明在本实验条件下超声提取对类胡箩卜素主要成分没有明显影响。 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 ofUltrasonic—assistedExtractionofCarotenoidsfromSweet Peel Optimization Orange MA Shaoqun，FUHong-fei，XIEBi_jun，XUXiao—yun，LIXiu-juan，PANSi-yi· ofFoodScienceand (College Technology，HuazhongAgri叫turalUniversity,Wahan430070，china) Abstract：Inorderto theutilizationandvalue sinenszs ofthe ofsweet improve orange(CitruscV．Tarocco)peel,abyproduct ultrasonic wasusedtoextractcarotenoidsfromthematerial．Aseries basedon industry，the ofexperimentssingle juice technique and was and of factor carriedoutto theeffectsofextractiontimesand orthogonalarraydesigns study temperaturelength extractiontime∞carotenoid wasthe methodfor thematerialandthe yield．Lyophilization optimaltechnological q，timal drying conditions extractionfromsweet as size forcarotenoid weredeterminedfollows：material100--120mesh, orangepeel particle ratioofmaterialto 1：50 ultrasonic270Wfor铀r5-timeexWactionat30—50℃for7-10raineach liquidfg／mL)and power such time．Under