辣椒素提取方法的比较研究  

Study on the Methods of Extracting Capsaicin from Dry Chilli Pepper

作　　者：李鑫[1] 吴莉莉[1] 袁超[1] 李伟[1] 谢黎霞[1] 

机构地区：[1]河南农业大学理学院,河南郑州450002

出　　处：《河南农业大学学报》2008年第2期231-235,共5页Journal of Henan Agricultural University

基　　金：河南农业大学博士科研基金项目(30200212)

摘　　要：以干红辣椒皮籽为原料,采用有机溶剂提取辣椒素,研究了索氏提取、微波提取和超声波提取3种方法对提取率和提取效率的影响.采用氢氧化钠溶液作溶剂、微波辅助提取的工艺提取辣椒素,通过正交试验优化了工艺参数,对比分析了不同工艺对辣椒素提取的影响.结果表明,其它条件相同时,达到相同的提取率索氏提取需要4 h,超声波提取需要50 min,微波提取只需要3 min.采用有机溶剂提取工艺得到的辣椒素的纯度为70%左右,采用氢氧化钠为溶剂、微波辅助提取的工艺所得到的辣椒素的纯度达到83%.这种工艺的优化条件为:质量分数5%氢氧化钠、400 W微波功率、固液比为1:8.5(质量比)、提取时间为3 min.Different methods were used to extract capsaicinoids from the dry chilli pepper. Influence on extracting efficiency of three methods： soxhlex extract, supersonic wave extract and microwave extract were studied. A new method and the optimum process was studied. The results showed that it took 4 h for soxhlex extract, 50 min for supersonic wave extract and 3 min for microwave extract to reach the same yield under the same condition. The purity of capsaicinoids extracted from organic solvent was 70% while it was 83% extracted from solution of sodium hydroxide by microwave-assisted extraction. The optimum conditions were ： 5% concentration of sodium hydroxide, 400 W of microwave energy, 1：8.5 （mass ： mass） of stock ratio and 3 min of extracting time.

关 键 词：辣椒 辣椒素 提取 工艺 

分 类 号：O657.32[理学—分析化学]