Study On Functional Utilization Of Pomelo Peel

China has a long history of grapefruit cultivation,with a wide variety of types.The production area and output of grapefruit in China are among the highest in the world.grapefruit peel accounts for about 50% of the fruit mass and contains abundant natural active substances,such as naringin and other components,that play important roles in human health.With the improvement of people’s living standard,the public attaches more and more importance to health.Therefore,grapefruit peel is a kind of natural food with health function and research and development of grapefruit peelrelated food products is becoming a trend.Although some people have been researching and developing grapefruit peel in recent years,the utilization degree of resources is low.The purpose of this study is to improve the overall level of development and utilization of grapefruit peel,increase its added value,and contribute to the development of the rural economy.It aims to provide support for creating economic value and increasing the utilization rate of grapefruit peel resources.The extraction technology of naringin from grapefruit peel was studied in this experiment.The microencapsulation of naringin was studied.The main nutritional components of grapefruit peel and grapefruit residue from which naringin was extracted were determined,and the changes of main nutritional components before and after naringin extraction were compared.The main research contents are as follows:The hot reflux method and ultrasonic assisted extraction(UAE)method were used to extract naringin from grapefruit.Compared with the influence of the two methods on the extraction content of naringin,it was found that the ultrasonic assisted extraction method was better to extract naringin.Therefore,the ultrasonic assisted extraction method was selected to extract naringin,and the optimal extraction conditions were obtained by Box-Behnken response surface optimization test.The optimal extraction conditions were as follows: liquid-solid ratio of 30 m L/g,ethanol concentration of 61%,ultrasonic power of 81 W,ultrasonic time of 84 min and ultrasonic temperature of 61℃.Under these conditions,the extraction rate of naringin was 4.60%.Response surface method was used to optimize the preparation conditions of naringin microcapsules.The results showed that the optimum conditions for naringin microencapsulation were as follows: sodium alginate mass fraction of 1.45%,chitosan mass fraction of 0.91%,wall core ratio of 3.14 g/g,and the embedding rate of naringin microcapsules was 87.55%.The national standard method was used to analyze and determine the main nutritional components of grapefruit peel and the grapefruit peel residue after extraction of naringin.The results indicated that the residue of naringin was rich in nutrients,and the content of dietary fiber increased.