| 三明产小辣椒红色素提取和脱除辣素工艺研究 |
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| 引用本文： | 陈智强,毛小英,李燕婷,周文富,赖文忠. 三明产小辣椒红色素提取和脱除辣素工艺研究[J]. 应用化工, 2009, 38(4) |
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| 作者姓名： | 陈智强 毛小英 李燕婷 周文富 赖文忠 |
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| 作者单位： | 三明学院,化学与生物工程系,福建,三明,365004 |
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| 基金项目： | 三明学院质量工程创新基金 |
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| 摘 要： | 以10%NaOH溶液,60℃下皂化4 h,除去辣椒粉中辣椒红色素和粗品中的杂质。有机溶剂浸提的较佳提取温度为70℃,提取时间为4 h,m(辣椒)∶m(溶剂)=1∶4,辣椒红色素色价最高可达144(乙醇+石油醚),提取产率为4.29%。在提取辣椒红色素的工艺中,皂化前处理对提高色价有很好的效果,且辣味明显减小。
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| 关 键 词： | 辣椒红色素提取 碱处理辣素 工艺 |
Extraction of capsanthin red pigment from Sanming producting red chillies and process of removing impurities |
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| CHEN Zhi-qiang,MAO Xiao-ying,LI Yan-ting,ZHOU Wen-fu,LAI Wen-zhong. Extraction of capsanthin red pigment from Sanming producting red chillies and process of removing impurities[J]. Applied chemical industry, 2009, 38(4) |
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| Authors: | CHEN Zhi-qiang MAO Xiao-ying LI Yan-ting ZHOU Wen-fu LAI Wen-zhong |
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| Abstract: | The optimal saponification condition was as follows:10% NaOH alcoholic solution as organic solvent,60 ℃ for 4 h.The capsanthin with a high color scale value could be gained from the refining of crude capsanthin.With organic solvent,the ratio of 1 ∶4 for the extraction of capsanthin,and its color value may up to 144,with the production rate of 4.29%.The pre-saponification is good for obtaining capsanthin with high quality from red chillies,what's more,the piquant taste sharply reduced. |
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| Keywords: | capsorubin extraction peppery element gained by alkali technology |
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