| 超声强化提取辣椒素的研究 |
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| 引用本文： | 李美粉,王艳辉,马润宇.超声强化提取辣椒素的研究[J].中国调味品,2005(5):51-53,12. |
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| 作者姓名： | 李美粉 王艳辉 马润宇 |
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| 作者单位： | 北京化工大学,生命科学与技术学院,北京,100029 |
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| 摘 要： | 运用超声法从辣椒中提取辣椒素，以辣椒素的提取量为评价指标，运用均匀设计实验确定了乙醇超声提取辣椒素的最佳条件为：液固比(V／m)为5：1、超声时间为40min、超声波功率为160W。对比试验结果显示，超声提取比传统提取的提取率有明显提高。
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| 关 键 词： | 辣椒素 超声提取 均匀设计 |
| 文章编号： | 1000-9973(2005)05-0051-03 |
Study on the extraction of capsaicin by ultrasound |
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| LI Mei-Fen,WANG Yan-hui,MA Run-yu.Study on the extraction of capsaicin by ultrasound[J].China Condiment,2005(5):51-53,12. |
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| Authors: | LI Mei-Fen WANG Yan-hui MA Run-yu |
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| Abstract: | The extraction technology of capsaicin was selected using the content of capsaicin as an index.The optimum extraction condition of ultrasound was determined by uniform design method as follows.The amount of the solvent (per10.0g hot peppe) was 50ml,extraction time was 40 minutes, ultrasound power was160 W.Compared with genernal extract method, ultrasound method could improve the extraction yield and save extraction time of paprika red pigment. |
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| Keywords: | capsaicin uniform design supersonic wave |
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