| The flavoniods compounds in grapefruit have strong bioactivity, which set coloration anddecay protection as one with no toxic side effects. It has been widely used in medicine, food,wine, beverage and fruit vinegar and has become important object of study in the fields suchas cardiovascular disease, cosmetic, natural pigment and preservatives. To study on ShatianYou, the extraction, purification and biological characteristics of the flavoniods compounds ingrapefruit are studied in this paper.A preliminary study of the distribution and content of flavonoids in diffirent parts ofgrapefruitincluding peel layer, white layer, internal layer, pulp and seed was investigated inthis paper. Ultraviolet spectrophotometry was used to measure the content of total flavonoids,HPLC-ELSD was used to determine the three main flavonoids such as naringin, hesperidinand neohesperindin. It was explored that among different parts of Shantian grapefruit thecontent of flavonoids in the internal layer is highest, following the white layer. Comparingly,the content of flavonoids in the seed is the lowest. It was demonstrated that the flavonoids ofthe peel layer exists in the water phase and the kinds of flavonoids are the most comparingwith other parts.Ultrasound-assisted extraction of flavoniods in grapefruit with ethanol is adopted in thisstudy. Response surface methodology was applied to optimize the extraction conditions. Theoptimum conditions were material/ethanol ratio1:33.49, extraction time2.5h, volume fractionof ethanol59.06%and extraction power80.4W. Under the optimized condition, theflavonoids content of product was16.44mg/g. Ultrasonic cavitation can cause the broken ofthe cell wall and the entire organism, and the activity materials of plant cells are more fullyreleased. Compared to the traditional methods, the innovative method is advantaged to extractflavonoids.D101macroporous adsorption resin is the most desired resin among resin D4020、AB-8、B-08、DM130、D101with adsorption rate77.62%and desorption rate89.02%.The optimalparameters for the separation were:sample pH4, sample loading flow rate14ml/min,60%ethanol as the eluent, desorption flow rate9ml/min. The purity of the product reach to22.97%from6.28%through D101resin.Compare the eluent dry by three methods separately, such as baking oven drying，vacuumdrying and vacuum freeze drying. The drying process is recorded and IR is used to analysethe properties of the output. It was explored that the drying balance time of baking ovendrying，vacuum drying and vacuum freeze drying is6.5h、2h and4h respectively. It also shows that the rehydration properties and the content of naringin in the output isdifferent.The result of IR is that the spectrogram is almost same but some difference in the1200~1800cm-1where the intensity is different.To study on the crystallization behavior of grapefruit flavonoid under different mixed stateis the aim of the experiment. Methods: ultraviolet scanning, SEM, X-RD are used to identifythe crystallized product. The sample from peel layer is A, white layer is B and the fruit is C.Results: The flavonoid from varied parts of the grapefruit present same composition anddifferent crystallization behavior in crystal form. From the result of SEM, A is the same to thestandard naringin as specula and A is maidistribution. B is mixed with specula and spherical,most of which is specula. C is just spherical and evenly distributed. As formed from the result,A and B contain the same material with standard naringin, but C is different to the naringin.Maybe C is the other crystal form of naringin.The results on the study on the effect of naringin on the fermentation process of yeast andlactobacillus show that naringin restrain the yeast fermentation process and boost thelactobacillus process. |
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