[Objective] The study aimed to explore the process conditions of extracting carotenoid from orange peel with microwave extraction. [Method] The carotenoid was extracted from orange peel by using microwave-assisted extraction, with β-carotene as standard sample, the carotenoid content was determined with ultraviolet spectrophotometer and the extraction rate was calculated. [Result] The single-factor experiment showed that the extraction rate was the highest when chloroform was taken as extractant, and the next was petroleum ether. The extraction rate was the highest when microwave power was 560 W, and extraction rate was increased slowly after 55 s. The extraction rate was only increased slightly with the rising up of solid-liquid ratio when the solid-liquid ratio was more than 1:25. The extraction rate of the 2nd time microwave extraction was obviously higher than that of the 1st time extraction. The effect of each factor on extraction rate of carotenoid from orange peel was in the order as: microwave power > extraction times > extraction time > solid-liquid ratio. The optimal process conditions were: microwave power was 560 W, solid-liquid ratio was 1:20, extracted for twice and 60 s per time, under these technological conditions, the extraction rate of carotenoid from orange peel was 7.51 mg/100 g. [Conclusion] The study was reduced the production cost of carotenoid, and increased the sources of carotenoid.%[目的]探讨微波萃取法提取橘皮中类胡萝卜素的工艺条件.[方法]采用微波辅助萃取法提取橘皮类胡萝卜素,以β-胡萝卜素为标准品,用紫外分光光度计测定类胡萝卜素含量并计算提取率.[结果]单因素试验表明,以三氯甲烷为提取剂的提取率最高,石油醚次之;微波功率为560 W时,提取率最高;微波作用55 s后提取率增加缓慢;当固液比(g/ml)大于1:25时,提取率变化不大;微波萃取2次的提取率明显高于1次.各因素对橘皮中类胡萝卜素提取率的影响依次为:微波功率＞提取次数＞提取时间＞固液比.最佳工艺条件为:微波功率560 W,固液比1:20,提取2次,每次60 s;在此工艺条件下橘皮类胡萝卜素的提取率为7.51 mg/100 g.[结论]该研究降低了类胡萝卜素的生产成本,增加了类胡萝卜素的来源.
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