Aqueous extraction of limonin from Citrus reticulate Blanco

被引：9

作者：

Liu, Can ^{[1
]}

Liu, Jing ^{[1
]}

Rong, Yonghai ^{[1
]}

Liang, Nvyong ^{[2
]}

Rong, Long ^{[1
]}

机构：

[1] Beihang Univ, Sch Biol Sci & Med Engn, Key Lab Biomech & Mechanobiol, Minist Educ, Beijing 100191, Peoples R China

[2] Jiangmen Haolun Corp, Jiangmen, Peoples R China

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2012年 / 30卷 / 04期

关键词：

optimisation; citrus seeds; conversion; Taguchi approach; ultrasonic extraction; LIMONOIDS; SEEDS; CHROMATOGRAPHY; OPTIMIZATION; NOMILIN; JUICE;

D O I：

10.17221/108/2011-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

LIU C., LIU J., RONG Y., LIANG N., RONG L. (2012): Aqueous extraction of limonin from Citrus reticulate Blanco. Czech J. Food Sci., 30: 364-368. The replacement of organic solutions in the extraction of limonin from citrus seeds with an alkaline solution was investigated. This method was based on the reversible conversion of limonin to limonoate A-ring lactone via ring-opening of D-ring lactone at different pH values. The extraction conditions, optimised using Taguchi experimental design, were as follows: pH 11, temperature 70 degrees C, alkaline solution/seeds ratio 20: 1 (v/w), ultrasonic power 800 W for 30 minutes. A yield of 7.5 mg/g (limonin/citrus seeds) of 98% pure limonin was obtained.

引用

页码：364 / 368

页数：5

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