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8217376 
Journal Article 
清见蜜柑果皮中多甲氧基黄酮的提取分离 
Han, D; Bi, J; Xie, H; Zhou, M; Xu, M; Zheng, J 
2018 
0 
Zhongguo shipin xuebao / Journal of Chinese Institute of Food Science and Technology
ISSN: 1009-7848 
Chinese Institute of Food Science and Technology 
18 
6 
191-199 
Chinese 
Kiyomi tango possesses the characteristics of nutrition, flavor and easy peeling of Sweet orange and Citrus reticulate Blanco, while the components of Kiyomi tango peels have not been reported. It has great significance to investigate polymethoxyflavones from Kiyomi tango peels for improving citrus varieties and promoting the development of food and health care products. In this study, the polymethoxyflavones of Kiyomi tango, Lo tangerine and Gannan naval orange peels were compared, indicating that the polymethoxyflavones of Kiyomi tango peels were significantly different from those in Lo tangerine peels. The optimal method of ultrasonic extraction for polymethoxyflavones in Kiyomi tango peels was ethyl acetate as solvent, liquid to material ratio 1 ∶30, ultrasonic time 30 min and twice extraction, while the optimal method of reflux extraction was ethyl acetate as solvent, liquid to material ratio 1∶30, reflux time 4 h and twice extraction. Furthermore, ethyl acetate extracts were separated on column chromatography eluted with two differnet elution systems, methylene chloride-methanol and N-hexane-ethyl acetate. The separation effect of N-hexane-ethyl acetate system was better than that of methylene chloride-methanol, with the enrichment of polymethoxyflavones in the 1 ∶1 and pure methanol fractions, which were confirmed by TLC and HPLC detection. Eventually, 6 pure polymethoxyflavones were obtained by semi-preparative HPLC. In this study, the extraction and separation of polymethoxyflavones in Kiyomi tango peel were designed and optimized, which was important for developing and utilizing the by-products from Kiyomi tango peels. © 2018, Editorial Office of Journal of CIFST. All right reserved. 
Extraction and separation; HPLC; Kiyomi tango; Peels; Polymethoxyflavones