乙酸-微波预处理法提取辣椒素的研究  

STUDY ON THE EXTRACTION OF CAPSAICIN WITH ACETIC ACID AND MICROWAVE-PRETREATMENT

作　　者：张丽茜[1] 金红星[1] 成文玉[1] 胡炎华[1] 

机构地区：[1]河北工业大学化工学院,天津300130

出　　处：《食品研究与开发》2008年第3期66-69,共4页Food Research and Development

摘　　要：采用微波辅助提取方法,以乙酸为提取剂从辣椒粉中提取辣椒素。对影响提取效率的因素进行了优化,获得了最佳提取条件:每g辣椒粉以1mL,10%乙酸为气化剂,浸润15min,微波功率480W,处理90s,用8mL,50%乙酸在50℃下浸取50min。Capsaicin is extracted from the powder of capsicum with microwave assisted, and acetic acid is used as the extraction solvent. The factors which effect the extraction yield are investigated. The optimum extraction condition is every gram powder of capsicum used 1 mL,10 % acetic acid as vaporized solvent, soak 15 min, microwave power 480 W, pretreatment time 90 s, 8 mL, 50 % acetic acid as extracting solvent, temperature 50 ℃, extracting time 50 min.

关 键 词：辣椒素 提取 微波 乙酸 

分 类 号：TQ914.1[化学工程]