柑橘皮黄酮提取工艺及抑制亚硝化反应

研究柑橘皮中黄酮类化合物的提取工艺及黄酮类物质对亚硝化反应的抑制能力.通过单因素及L9（34）正交试验,探讨最佳提取工艺条件及相关工艺参数,并采用分光光度法测定黄酮提取液对亚硝胺抑制能力和对亚硝酸盐清除能力.结果表明,柑橘皮中黄酮类化合物的最佳提取工艺条件为乙醇体积分数60％、料液比1∶40（g/mL）、提取时间50min、提取温度70℃.柑橘皮中黄酮类化合物提取液对亚硝胺合成的最大阻断率为75.8％,对亚硝酸钠的最大清除率为85％.柑橘皮中黄酮类化合物提取液对亚硝化反应的抑制能力较强,且最佳工艺操作简单快捷,适用于工业化大批量提取柑橘皮中黄酮类化合物.

Extraction Technology and Inhibition Nitrosation Reaction of Flavonoids from Citrus Peel

The optimal extraction technology and inhibition nitrosation reaction of total flavonoids from citrus peel were studed. The optimal values of technological parameters were explored using single factor and orthogonal array L9 （34） methods, and their abilities to scavenge nitrite and inhibit nitrosamines were tested spectrophotometrically. The results showed that the optimal extraction conditions for flavonoids from citrus peel were ultrasonic power of 600 W, ethanol concentration of 60%,material/liquid ratio of 1 ： 40（g/mL）,extraction time of 50 min,extraction temperature of 70℃. The maximum capabilities of inhibiting formation of nitrosamine and scavenging rate of sodium nitrite were 75.8 % and 85%,respectively. The flavonoids from citrus peel has a strong ability to inhibit nitrosation and that the developed extraction procedure is simple and convenient and consequently,is most suitable for large-quantity industrial production of flavonoids.