Research On The Extracting, Purification And Satability Of β-cryptoxanthin From Satsuma Mandarin Peel

P-cryptoxanthin was a naturally occurring carotenoid, and internal energy into vitamin A in the human body, which is widely distributed in pimiento, papaya,persimmon, loquat and other fruits and vegetables etc, and was particularly concentrated in the Satsuma mandarin. It has great development perspectives for its prevention osteoporosis sickness, anti-cancer, reduce arthritis etc, Improve lipid metabolism and other physiological functions, which was widely used fragrance additive in food and perfume industry, and also used in pharmaceutical industry for its physiological function. This paper mainly studied separation, purification and stability of β-cryptoxanthin from Satsuma Mandarin peel provided by citrus research institute, chinese academy of agricultural sciences. The extraction process, purification and stability of β-cryptoxanthin from Satsuma Mandarin peel were studied. the new technology and dealing with for citrus peel processing in china were probably provided. The main results were as follows:1. P-cryptoxanthin in Satsuma Mandarin peel extracted by solvent was studied. The extracted conditions of β-cryptoxanthin from Satsuma Mandarin peel were optimized by quadratic regression orthogonal rotary test. The regression equation of the three factors to the β-cryptoxanthin extraction rate:Y=1.84797+0.00844X1+0.06485X2+0.03499X3-0.06614X12-0.03857X22-0.01877X32-0.07975X1X2+0.01975X1X3-0.01075X2X3.According to the extreme value analysis of the model and the single experiment, the optimum condition for β-cryptoxanthin from Satsuma mandarin peel was as follows:material-liquid of1:18.4, temperature of41.3℃,time of3.2h, extraction times of2times. Under the optimun conditions, the β-cryptoxanthin yield was0.29%o.2. The ultrasonic-assisted extraction technology was used to extract β-cryptoxanthin from Satsuma Mandarin peel which took alcohol as resolver, and the extracted conditions was studied. The optimum conditions for β-cryptoxanthin from Satsuma Mandarin peel using ultrasonic assisted extraction through the single factor and orthogonal test were determined as:liquid ratio was1:17.5, extraction time was33min, ultrasonic power was180W, extraction temperature was45℃and ultrasonic extraction was twice. Under the above optimal conditions, theβ-cryptoxanthin yield was0.30%o.3. The optimum extraction conditons of β-cryptoxanthin from Satsuma Mandarin peel with alcohol using microwave extraction were studied. According to the frequency analysis of the model and the single experiment, the optimum condition for β-cryptoxanthin from Satsuma mandarin peel were determined as:ratio of solvent to solid1:20, microwave time184s, microwave power357W and microwave extraction was twice. Use best conditions, theβ-cryptoxanthin yield was0.30%o.4. The conditions of saponification and chromatographic in the course of purification withp-cryptoxanthin from Satsuma Mandarin peel were studied. The results showed that the optimum conditions of saponification process were determined as: Saponifiers of10%NaOH-ethanol, saponification temperature of20℃, saponification time of12h, saponifiers volume of40mL, agitating rate of400r/min. An optimal purification of β-cryptoxanthin was obtained by120-fold mass of silica gel for β-cryptoxanthin adsorption followed by desorption with a hexane/acetone/Methanol/acetate mixture (92.5:5:0.5,v/v/v) at a flow rate of1.0mL/min. and a final β-cryptoxanthin products with90%purity was obtained.5. The effect of experiment factors including four food additives, sunlight, temperature, acid, alkali, oxidant, reductant, metal ions on the stability of β-cryptoxanthin was studied. The results showed that the effects of sunlight on the stability of P-cryptoxanthin were more significant than oxidant. However, the purified P-cryptoxanthin was unstable under high temperature and sunlight conditions, and stable under lamplight and darkroom; β-cryptoxanthin are more stable under alkaline condition compared to acid condition; in addition, the stability of β-cryptoxanthin was reduced when Fe3+, Fe2+, Cu2+and Al3+was respectively added to its medium, where as other metal ions had no such effect on its stability. Reducing agents had destructive effect on β-cryptoxanthin, oxidants and three food additives had less effect.