常山胡柚皮柠檬苦素提取工艺

Study on Extraction Technology of Limonin from Citrus Changshan Peel

摘要:

利用高效液相色谱法对常山胡柚皮中柠檬苦素的含量进行测定, 比较了有机溶剂提取、水提取、超声波辅助提取条件下, 常山胡柚皮中柠檬苦素的提取得率。结果表明：用乙醇提取时, 提取温度50 ℃, 料液比1∶20(g/mL), 提取时间60 min, 柠檬苦素得率为2.97 mg/g; 用水提取时, 提取温度80 ℃, 料液比1∶25(g/mL), 提取时间90 min, 柠檬苦素得率为2.42 mg/g。超声辅助提取时, 以乙醇作为提取溶剂, 柠檬苦素得率为3.32 mg/g; 以水作为提取溶剂, 柠檬苦素得率为2.87 mg/g。

Abstract:

To develop a sensitive high performance liquid chromatography(HPLC)method to determine Limonin in Citrus Changshan peel. Different extraction technologies were compared in this study. There are three methods which were selected：organic solvent extraction, water extraction and ultrasonic extraction. The optimum conditions of ethanol extraction were achieved as follows：soaking temperature as 50 ℃, the ratio of materials to solution as 1∶20(g/mL), extraction time as 60 min. The Limonin content of Citrus Changshan peel was 2.97 mg/g. The optimum conditions for water extraction were achieved and listed as follows：soaking temperature as 80 ℃, the ratio of materials to solution as 1∶25(g/mL), extraction time as 90 min. The Limonin content of Citrus Changshan peel was 2.42 mg/g. The Limonin content of Citrus Changshan peel with ultrasonic extraction was 3.32 mg/g by ethanol and 2.87 mg/g by water.