Optimization of recrystallization process of flavonoids from Guanxi pomelo

Authors

Hu Yang, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
Zheng Liyan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China
Yang Yuanfan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
Wu Jinhui, Zhangzhou King Pemole Skin Biotechnology Co., Ltd., Zhangzhou, Fujian 363000 , China
Ni Hui, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China

Abstract

Objective:This study aimed to improve the recrystallization yield and purity of flavonoid.Methods:Taking the crude flavonoids from pomelo peel extracted by ultrasonic-assisted ethanol extraction as raw materials, the process parameters of ethanol recrystallization and purification of flavonoids were optimized by response surface methodology.Results:The main factors affecting the recrystallization yield of flavonoids were ethanol concentration, crystallization time, pH value, and the interaction between ethanol concentration and pH value, among which, the ethanol concentration affacted most significantly.Conclusion: The optimal recrystallization conditions of flavonoids were as follows: ethanol volume fraction of 24%, liquid-solid ratio of 10∶1 (mL/g), pH 3.75, crystallization temperature of 4 ℃, and crystallization time of 24 h. The crystallization yield of flavonoids was 8.76%, and the main crystallization product was naringin with a purity of 83.38%.

Publication Date

11-23-2022

First Page

158

Last Page

163

DOI

10.13652/j.spjx.1003.5788.2022.80115

Recommended Citation

Yang, Hu; Liyan, Zheng; Yuanfan, Yang; Jinhui, Wu; and Hui, Ni (2022) "Optimization of recrystallization process of flavonoids from Guanxi pomelo," Food and Machinery: Vol. 38: Iss. 10, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2022.80115
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/27

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