| 超临界CO2流体萃取食用级辣椒碱研究 |
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| 引用本文： | 邓传波,夏延斌,邓洁红,罗凤莲,欧阳建勋.超临界CO2流体萃取食用级辣椒碱研究[J].食品与机械,2012,28(3):135-138. |
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| 作者姓名： | 邓传波 夏延斌 邓洁红 罗凤莲 欧阳建勋 |
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| 作者单位： | 1. 湖南农业大学食品科学技术学院,湖南长沙,410128
2. 湖南省粮食局,湖南长沙,410128 |
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| 摘 要： | 以黄灯笼辣椒为原料,研究超临界CO2流体萃取食用级辣椒碱的最佳萃取工艺。通过单因素试验分析萃取时间、萃取温度、粉碎粒度、萃取压力、夹带剂对辣椒碱萃取效果的影响,再采用正交试验对萃取方法进行优化。结果表明,各影响因素对辣椒碱萃取效果影响顺序为萃取压力>萃取时间>粉碎粒度>萃取温度。最佳萃取条件为萃取压力30MPa、萃取时间90min、粉碎粒度80目、萃取温度35℃,该条件下外加5%的夹带剂,辣椒碱一次萃取率为93%。
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| 关 键 词： | 超临界CO2流体 辣椒碱 萃取 |
Study on extraction technology of food capsaicin with SFC-CO2 |
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| DENG Chuan-bo
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XIA Yan-bin
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DENG Jie-hong
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LUO Feng-lian
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OUYANG Jian-xun.Study on extraction technology of food capsaicin with SFC-CO2[J].Food and Machinery,2012,28(3):135-138. |
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| Authors: | DENG Chuan-bo XIA Yan-bin DENG Jie-hong LUO Feng-lian OUYANG Jian-xun |
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| Affiliation: | DENG Chuan-bo1 XIA Yan-bin1 DENG Jie-hong1 LUO Feng-lian1 OUYANG Jian-xun2 (1.Food Science and Technology Academe,Hunan Agriculture University,Changsha,Hunan 410128,China;2.Hunan Grain Bureau,Changsha,Hunan 410128,China) |
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| Abstract: | In this paper,One-factor-at-a-time and orthogonal array were used to optimize the conditions of food capsaicin from Capsicum chinense with SFE-CO2.The extraction pressure had the largest impact on the extraction yield of Capsicum,followed by extraction time,particle size and extraction temperature.The best condition of extracting capsaicin was:extraction pressure was 30 MPa,extraction time was 90 min,particle size was 80,extraction temperature was 35 ℃,under this condition,the first extraction yield of capsaicin was 93%. |
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| Keywords: | SFE-CO2 capsicum extraction |
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