| 辣椒素提取工艺的研究 |
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| 引用本文： | 单磊,呼延晓颖,穆林,袁鹏飞,刘军海. 辣椒素提取工艺的研究[J]. 江苏调味副食品, 2011, 28(3): 5-8 |
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| 作者姓名： | 单磊 呼延晓颖 穆林 袁鹏飞 刘军海 |
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| 作者单位： | 陕西理工学院化学与环境科学学院,陕西汉中,723001 |
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| 摘 要： | 为给从辣椒中提取辣椒素提供参考,以辣椒为原料,采用醇提法提取辣椒素,考察了乙醇浓度、料液比、浸提时间和提取温度对辣椒素提取率的影响。采用正交试验对工艺条件进行了优化研究,结果表明最佳工艺条件：乙醇浓度为70%,料液比为1∶15,提取时间为60min,提取温度为70℃。在最佳工艺条件下,提取率为0.745%。
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| 关 键 词： | 辣椒素 提取工艺 正交试验 |
Study on the extraction process of capsaicin |
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| SHAN Lei,HUYAN Xiao-ying,MU Lin,YUAN Peng-fei,LIU Jun-hai. Study on the extraction process of capsaicin[J]. Jiangsu Condiment and Subsidiary Food, 2011, 28(3): 5-8 |
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| Authors: | SHAN Lei HUYAN Xiao-ying MU Lin YUAN Peng-fei LIU Jun-hai |
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| Affiliation: | (College of Chemistry ＆ Environmental Science of Shaanxi University of Technology,Hanzhong,Shaanxi,723001) |
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| Abstract: | The capsaicin can be extracted from pepper with the alcohol extraction.The effects of different ethanol concentration,solid-liquid ratio,extraction period,extraction temperature on the extraction ration of capsaicin were discussed.With orthogonal test,the extraction technologies were optimized as follows：ethanol concentration 60%,solid-liquid ratio 1∶15,extraction period 60min and extraction temperature 70℃.The extraction rate of capsaicin can be up to 0.754% under the above conditions. |
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| Keywords: | capsaicin extraction process orthogonal test |
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