为充分利用柑橘资源、减少环境污染,该文以丰都红心柚落果为原料,探究酸解法制备柚皮素的最佳工艺条件。考察酸解温度、酸解时间、HCl质量分数和液料比对柚皮素得率及柚皮苷水解率的影响,对酸解反应进行单因素及正交试验,确定酸解法的最适工艺条件。结果表明,酸解制备柚皮素最佳工艺条件为,酸解温度110 ℃、酸解时间1.5 h、HCl质量分数为3.5%、液料比为25∶1(mL∶g),此条件下柚皮素得率为42.39%,柚皮苷水解率为99.31%。该研究优化的柚皮素酸解制备工艺操作简便,产物得率、原料利用度高,以期为低成本工业化生产柚皮素提供参考依据。
李则灵
,
朱霞建
,
范佳莹
,
谈安群
,
易鑫
,
周琦
,
郭莉
,
黄林华
,
王华
. 丰都红心柚落果制备柚皮素[J]. 食品与发酵工业, 2019
, 45(20)
: 215
-221
.
DOI: 10.13995/j.cnki.11-1802/ts.021220
To make full use of citrus resources and reduce environmental pollution, the optimal technological conditions for preparing naringin were studied, using pomelo dropped fruits as raw materials. The effects of temperature, time, concentration of hydrochloric acid and liquid-material ratio on the yield and the acidolysis percent of naringin were investigated. The optimal condition for naringin preparation was determined as temperature of 110 ℃,time of 1.5 h, hydrochloric acid concentration of 3.5% and liquid-solid ratio of 25∶1(mL∶g). Under this optimal condition, the yield of naringin and the hydrolysis percent of naringin was 42.39% and 99.31%, respectively. The optimized preparation technology is simple and convenient with high yield of products and utilization of raw materials, providing a reference for the low-cost industrial production of naringin.
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