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.
LI Zeling
,
ZHU Xiajian
,
FAN Jiaying
,
TAN Anqun
,
YI Xin
,
ZHOU Qi
,
GUO Li
,
HUANG Linhua
,
WANG Hua
. Preparation of naringin from Fengdu red pomelo dropped fruits[J]. Food and Fermentation Industries, 2019
, 45(20)
: 215
-221
.
DOI: 10.13995/j.cnki.11-1802/ts.021220
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