| 乙醇-超声波处理提取食品级辣椒碱的工艺研究 |
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| 引用本文： | 邓传波,夏延斌,罗凤莲,欧阳建勋. 乙醇-超声波处理提取食品级辣椒碱的工艺研究[J]. 食品科技, 2012, 0(4): 265-268 |
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| 作者姓名： | 邓传波 夏延斌 罗凤莲 欧阳建勋 |
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| 作者单位： | 湖南农业大学食品科学技术学院;湖南省粮食局 |
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| 摘 要： | 以黄灯笼辣椒为原料提取食品级辣椒碱,在单因素试验的基础上设计正交试验,筛选出了黄灯笼辣椒中提取食品级辣椒碱的最佳工艺为:超声时间50min、超声功率80W、粉碎粒度80目、提取温度50℃、料液比1:20,一次提取率为86.32%,二次提取可达到90.95%。
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| 关 键 词： | 辣椒碱 超声波 提取 工艺 |
Extraction technology of food capsaicin with ethanol by ultrasonic wave |
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| Affiliation: | DENG Chuan-bo 1,XIA Yan-bin 1,LUO Feng-lian 1,OUYang Jian-xun 2(1.Food Science and Technology Academy,Hunan Agriculture University,Changsha 410128;2.Hunan Grain Bureau,Changsha 410128) |
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| Abstract: | Presenting the extracting technology of food capsaicin with ethanol by ultrasonic waves,based on the results of one-factor design,the orthogonal experiment results showed that the best technology of extracting capsaicin was:ultrasonic treatment time was 50 minutes,particle size was 80,the extracting temperature was 50 ℃,ratio of raw materials to solution was 1:20,under this condition,the first extraction yield of capsaicin was 86.32%,the second extraction yield of capsaicin can reach 90.95%. |
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| Keywords: | capsaicin ultrasonic wave extraction technology |
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