| 红辣椒中辣椒红色素的提取工艺研究 |
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| 引用本文： | 洪海龙,贺文智,索全伶.红辣椒中辣椒红色素的提取工艺研究[J].中国食品添加剂,2004(6):19-21,114. |
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| 作者姓名： | 洪海龙 贺文智 索全伶 |
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| 作者单位： | 内蒙古工业大学化工学院,呼和浩特,010062 |
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| 摘 要： | 分别采用有机溶剂法与超临界二氧化碳萃取法对通辽市开鲁县盛产的红辣椒进行了辣椒红色素的提取分离。通过分光光度法对产品品质进行了分析鉴定。采用两种方法分别得到了色价为68．4与289．3的油状辣椒红色素。结果表明：超临界二氧化碳萃取法具有产品回收率大、产率高、色价高等优点而更适于辣椒红色素的提取。
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| 关 键 词： | 辣椒红色素 红辣椒 色价 产品品质 有机溶剂法 提取工艺 产率 产品回收率 分析鉴定 研究 |
Study on Extraction Process of Capsanthin from Red Chillies |
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| Hong Hailong,He Wenzhi,Suo Quanling.Study on Extraction Process of Capsanthin from Red Chillies[J].China Food Additives,2004(6):19-21,114. |
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| Authors: | Hong Hailong He Wenzhi Suo Quanling |
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| Abstract: | Capsanthin was successfully extracted from red chillies respectively by supercritical carbon dioxide extraction and solvent extraction. The color value of capsanthin was analyzed with spectrophotometry. The color value of capsanthin extracted by supercritical carbon dioxide extraction and solvent extraction are respectively 68.4 and 289.3. As compared with solvent extraction,supercritical carbon dioxide extraction could obtain capsanthin product with higher color value, recovery and yield, and is more suitable for extraction of capsanthin. |
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| Keywords: | Natural pigment Capsanthin Chilli Extraction |
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