辣椒红色素制备新工艺研究

辣椒红色素在食品添加剂、饮料、化妆品和医药行业中应用广泛,有着较大的市场需求。今用正己烷(60℃,液固比5:1,提取时间3.5 h,提取2次)从辣椒中提取得到辣椒红色素粗提物,再用液-液萃取法精制;重点考察了乙醇溶液的浓度、原料液和乙醇溶液比值、萃取次数等对萃取过程的影响,建立了一条从辣椒中提取辣椒红色素的工艺路线。萃取过程合适的工艺条件为:常温下,选用60%(V/V)乙醇水溶液作萃取剂,原料液和萃取剂的体积比值为4:1,萃取一次。在上述条件下,得到的辣椒红色素的色价和辣椒素含量分别为87.3,0.16%,达到GB10783-2008要求。

Extraction and Separation of Paprika Red from Paprika

Paprika red extracted from paprika is widely used in food additive,beverage,cosmetic and pharmacy field,which has big market need.In this study,a process for extracting and separating paprika red from paprika was presented.Firstly,hexane was used to extract paprika red from paprika(at temperature of 60℃;with particle size of 20～40 mesh;the volume(mL) to mass(g) ratio of extraction solvent to feed of 5:1;extraction time of 3.5 h;and extraction times of two).Then the crude sample was purified by solvent extraction.In order to optimize the solvent extraction process,the suitable extractant was chosen and the influences of extractant concentration,solvent load and extraction times on the color of paprika red and content of capsaicinoids were investigated.It turns out that the suitable conditions are as follows: under normal temperature,using the solution of ethanol-water(6:4,v/v) as the extraction solvent,R(ratio of feed volume to solvent volume) of 4:1,and extracting one time.Under the above conditions,the color of paprika red and content of capsaicinoids are 87.3 and 0.16%,respectively,which satisfy the requirement of GB10783-2008.