食品工业科技2016，Vol.37Issue(11)：238-241,248,5.DOI:10.13386/j.issn1002-0306.2016.11.040
响应面分析琯溪蜜柚果皮中柚皮苷的醇提取工艺
Optimization of extraction techniques of naringin from pomelo peel by response surface methodology
许方驰 1潘思轶1
作者信息
- 1. 华中农业大学食品科学与技术学院/环境食品学教育部重点实验室,湖北武汉430070
- 折叠
摘要
Abstract
In order to make effective use of waste pomelo peel and improve the efficiency of extraction of naringin,response surface analysis method was used to optimize the extraction process of alcohol solution.The most suitable process conditions were liquid/solid ratio of 25∶1 (mL/g),ethanol concentration of 77％ (v/v),extraction time of 57 min,extraction temperature of 60 ℃.Under this condition,the extraction rate of naringin was 5.83％.The validity of the mathematical model was verified with the theoretical prediction value of 0.24％.关键词
柚皮/柚皮苷/提取/响应面分析Key words
grapefruit peel/naringin/extraction/response surface methodology分类
轻工纺织引用本文复制引用
许方驰,潘思轶..响应面分析琯溪蜜柚果皮中柚皮苷的醇提取工艺[J].食品工业科技,2016,37(11):238-241,248,5.
