1)  isoferulic acid
橘皮酸
2)  hesperetic acid
橘皮酸
3)  3-hydroxy-4-methoxycinnamic acid
橘皮酸
4)  orange peel
橘皮
1.
Application of microwave technology in extraction of pectin from orange peel;
微波法萃取橘皮中果胶的研究
2.
Cause analysis on cold bend orange peel shape defect of copper bar for electric transducer generator;
铜母排冷弯橘皮状缺陷原因分析
5)  orange peel
柑橘皮
1.
Extraction of total flavonoid from orange peel by accelerated solvent extraction;
加速溶剂萃取技术提取柑橘皮中总黄酮的工艺研究
2.
Study on the best extraction condition and the stability of pigment from orange peel;
柑橘皮色素的最佳提取工艺和稳定性研究
3.
The supersonic extraction process of flavonoids from orange peel was studied in this article.
研究以乙醇为溶剂超声波辅助提取柑橘皮黄酮的工艺。
6)  citrus peel
柑橘皮
1.
Advances in study of extraction technology for physiologically-active components in citrus peel;
柑橘皮中生理活性成分提取工艺研究进展
2.
By the analysis of L16(44) orthogonal experiment, the optimal processing was confirmed to soak 65 g hemi-dry Citrus peel in 1 L base liquor(70%) at 30℃ for 48 h.
以两系杂交糯高粱酒作基酒,单独或混合浸泡红橘皮、温州蜜柑红桔皮、脐橙皮、温州蜜柑黄桔皮,酿制成酒精度为40%￣16%(v/v),糖度为330g/L￣150g/L的成品酒;通过正交试验,确定最佳工艺条件是:1L70%的基酒中加入65g半干柑橘皮在30℃冷浸48h,所得成品酒的酒精度为20%(v/v),糖度为220g/L。
3.
The antioxidant properties of five multimethoxyl flavonoids from citrus peel were determined respectively by ferric thiocyanate method and phospholipids peroxidantion in liposome.
通过体外抗氧化实验对柑橘皮中五种多甲氧基黄酮单体的抗氧化功能进行研究。
参考词条
补充资料：橘皮酸
分子式：
CAS号：

性质：又称橘皮酸；3-羟基-4-甲氧基肉桂酸；咖啡酸-4-甲醚。白色针状结晶。熔点228℃。易溶于乙醇、乙醚，难溶于冷水、氯仿、苯，不溶于石油醚。以钠汞齐与水将其还原，即得氢化异阿魏酸。在吡啶存在下，以丙二酸作用于异香兰醛制取。用作有机合成原料。其衍生物：3-乙酰甲酯，叶状结晶，熔点116℃；3-苯甲酰甲酯，针状结晶，熔点120℃；乙酸酯，晶体(由乙醇重结晶)，熔点199℃。

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