Study On Comprehensive Utilization Of Tangerine Seed

With the increased globalization,citrus production grows rapidly in the world,particularly,in china since last 20 years.According to the report of Chinese Ministry of Agriculture,citrus production in china yielded to second in the world in 2007.As a result,internationally citrus trade and processing products are also increasing rapidly.A siginificant part of byproduct of citrus processing is the seeds after extracting.Until today, the most of these seeds have been discarded while,only small portion has been used as the animal feed.Citrus seeds contain large amount of oil and protein,especially the octadecadienoic acid, glysine,and cystine,therefore,it has been regarded as a nutritious source of oil and protein.Oil extraction from tangerine seeds was carried out using different solvents,timing,particle size,ratio of liquid to material,and temperatures through a single-factor,and optimal experiments. The extracted oil was analyzed for the yield,the fatty acid composition,and the quality.The factors affected the exaction yield are ranking as follows:extraction temperature＞time＞ratio of liquid to material.The optimum extraction conditions obtained were 1:15(m/v) for 3h at 90℃,which resulted in a yield of 40.30%.Determined by GC-MS,the fatty acid compositions and their contents in extracted oil were:C18:0,3.50%;C18:1,31.40%and C18:2,50.01%;C20:3,3.39%,respectively. Demonstrated by POV,A.V.,S.V.and I.V.,the qualities of the Citrus seed oil extracted by n-hexane were good as expected.Using either salt solution,or alkaliky solution for extracting of protein in tangerine seed were carried out by the through orthogonal and optimal experiments,the results have demonstrated that alkal solution is better than salt solution extraction.The optimal conditions of protein extraction were found as follows:pH10.0,40℃and 1:12(m/v) for 40min.The total extraction rate has been 8.35%.Determination of some major functional properties of tangerine seed protein were also taken. The results showed that both tangerine seed protein and soybean protein have different solubility at different pH values.The lowest soulbility were at pH 5.0.The soulbility of tangerine seed protein was lower than soybean protein.While former protein had a better foaming capacity but worse foam stability the the latter one(soybean protein).The emulsifying capacity and stability of the citrus seed protein is a little better than soybean protein but there were not statistically significant. The higher tangerine seed protein,the higher mulsifying capacity and stability.Both soybean protein and tangerine seed protein have good water-hold capacity and oil-hold capacity,but it seems that tangerine seed protein were not better than soybean protein regarding these water- and oil-holding capacity.we confirm that Limonin has been found in the seed residue using a through absorption spectrum determination method.The optimum extraction conditions obtained were 1:80(m/v) for 3h at 75℃,which resulted in the extract absorption value was 1.597.