[1]周兴鹏,张敬铖,樊龙星,等.超声提取陈皮功效成分的工艺[J].中国调味品,2019,(01):1-4.
 ZHOU Xing-peng,ZHANG Jing-cheng,FAN Long-xing,et al.Study on the Technology of Ultrasonic Extraction of the Effective Components of Orange Peel[J].CHINA CONDIMENT,2019,(01):1-4.
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超声提取陈皮功效成分的工艺
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
1-4
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Study on the Technology of Ultrasonic Extraction of the Effective Components of Orange Peel
作者:
周兴鹏张敬铖樊龙星赵华*
天津科技大学 生物工程学院
Author(s):
ZHOU Xing-pengZHANG Jing-chengFAN Long-xingZHAO Hua*
College of Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China
关键词:
超声提取陈皮浸提液浸提工艺挥发性成分
Keywords:
ultrasonic extraction tangerine peel extract extraction process volatile compounds
文献标志码:
A
摘要:
以陈皮为原料,采用超声提取工艺得到陈皮浸提液。通过单因素和响应面试验研究料液比、酒精浓度和提取时间对陈皮黄酮提取效果的影响,获得最佳陈皮浸提液的工艺条件。最佳工艺条件为:料液比1:32,酒精浓度69%,超声时间为50min。最佳工艺条件下得到的陈皮浸提液经GC-MS分析,共鉴定出56种挥发性成分,主要的挥发性成分是D-柠檬烯和亚油酸。
Abstract:
The orange peel extract was obtained by ultrasonic extraction using Citrus as raw material. The effect of liquid-to-liquid ratio, alcohol concentration, and extraction time on the extraction of flavonoids from tangerine peel was studied by single factor and response surface experiments. The optimum conditions were as follows: ratio of material to liquid 1:32, alcohol concentration 69%, ultrasonic time 50min. The extracts of tangerine peel obtained under the optimum conditions were analyzed by GC-MS and 56 volatile components were identified. The main volatile components were D-limonene and linoleic acid

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更新日期/Last Update: 2019-02-11