纤维素酶预处理法提取辣椒素的研究  

Study on Extraction of Capsaicinoids from Capsicum frutescens L.with Cellulase Enzymolysis

作　　者：董新荣[1] 刘仲华[2] 郭德音[1] 李雨虹[3] 谢达平[3] 

机构地区：[1]湖南农业大学理学院,湖南长沙410128 [2]湖南农业大学天然产物研究中心,湖南长沙410128 [3]湖南农业大学生物科学与技术学院,湖南长沙410128

出　　处：《食品科学》2007年第3期100-103,共4页Food Science

基　　金：国家科技部十五科技重点项目(2004BA542C);湖南省发改委项目(2004714-16)

摘　　要：本文研究了应用纤维素酶处理辣椒粉的酶解条件及对乙醇提取辣椒素效率的影响。考察了纤维素酶处理辣椒粉的酶解液初始pH值、酶解温度、酶用量和酶解时间对辣椒素提取率的影响;确定了酶解的最优条件为:酶解液初始pH值5.3,酶解温度为40℃,酶用量为10mg/g,酶解时间为3h。在此条件下,酶解后的辣椒粉用乙醇提取时,辣椒素的提取率比乙醇直接提取时高出7%左右。In this paper, a new technology, extracting capsaicinoids from Capsicumfrutescens L. with cellulase is studied. Some affecting factors, such as enzymatic hydrolysis temperature, pH of the enzyme solution, the time of enzymatic hydrolysis and the amount of enzyme on extraction of capsaicin are optimized. The optimum parameters are： enzyme solution pH5.3, enzymatic hydrolysis temperature 40℃, enzyme 10mg/g and time of enzymatic hydrolysis 3 hours. The extractive efficiency is 7% more than that of traditional extract with ethanol comparatively.

关 键 词：辣椒 辣椒素 纤维素酶 提取 

分 类 号：Q814.9[生物学—生物工程] TQ041.8[化学工程]