索氏法提取柚籽中柠檬苦素工艺优化研究
索氏法提取柚籽中柠檬苦素工艺优化研究
目的通过响应面优化得到索氏法提取柚籽中柠檬苦素的最佳工艺。方法样品粉碎过60目筛, 在一定体积的乙醇水溶液中索氏提取一定时间, 高速冷冻离心机离心得到提取液, 稀释、加样、显色, 在491 nm下测定吸光度, 计算安江香柚籽中柠檬苦素的含量。结果乙醇浓度、提取时间、液料比对安江香柚籽中柠檬苦素的提取均有显著影响; 响应面优化后的提取工艺为: 乙醇浓度90%、提取时间2.2 h、液料比40:1 (mL/g), 得到柠檬苦素提取率最大值11.36 mg/g。结论利用索氏法提取安江香柚籽中的柠檬苦素方法可行, 效果明显。
ObjectiveTo optimize process for extracting limonin from Grapefruit seeds by Soxhlet method by response surface optimization. MethodsThe sample was pulverized through a 60 mesh sieve, and the mixture is soxed in a certain volume of aqueous ethanol solution for a certain period of time, and the extract is obtained by centrifugation in a high speed refrigerating centrifuge. After dilution, sample loading and color development, the absorbance was measured at 491 nm, and the content of limonin in Anjiangxiang pomelo seeds was calculated. ResultsEthanol concentration, extraction time and liquid-to-liquid ratio have significant effects on the extraction of limonin from Anjiangxiang pomelo seeds. The extraction process after optimization of response surface was: ethanol concentration 90%, extraction time 2.2 h, liquid to material ratio 40:1 mL/g, the maximum extraction rate of limonin was 11.36 mg/g. ConclusionThe method of extracting limonin from Anjiangxiang pomelo seeds by Soxhlet method is feasible and effective.
标题：索氏法提取柚籽中柠檬苦素工艺优化研究
英文标题：Optimization of extraction of limonin from Grapefruit seeds bysoxhlet method
作者：
张早明 邵阳学院食品与化学工程学院
李化强 邵阳学院食品与化学工程学院
吴菲菲 邵阳学院食品与化学工程学院
陈琼 邵阳学院食品与化学工程学院
王恒震 邵阳学院食品与化学工程学院
中文关键词:安江香柚,柚籽,柠檬苦素,索氏提取,响应面优化,
英文关键词:Anjiang fragrant pomelo,Grapefruit seeds,limonin,Soxhlet extraction,response surface optimization.,
发表日期：2019-10-22
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