| 摘要 |
<p>The process consists of (a) triturating and milling the vegetable raw material, e.g. immature dry fruit or citrus peel, opt. dehydrated, to a particle size of 2-3mm; (b) mixing this with quicklime or slaked lime; (c) extracting in reactors filled with water at pH 11-12 for minimum time, without forming gels or colloids; (d) filtering in a press to obtain an alkaline filtrate; (e) neutralising with agitation to pH 2-5 with dil. HCl or H2SO4, at 20-30 deg.C over 30 mins.; (f) decanting the liquid for 3 h., until the hesperidin crystallises out; (g) drawing off the mother liquor and collecting the crystalline ppt. in wash reactors; (h) pressing the ppt. to reduce the water content to 50%; and (i) drying in tray drying chambers by hot air at 100 deg.C to obtain hesperidin of over 97% purity by spectro-photometry.</p> |
