辣椒素提取工艺的比较  

Comparison of Four Extraction Technologies of Capsaicin

作　　者：孙平[1] 唐小华[1] 卜庆珍[1] 钱娟娟[1] 杨俊霞[1] 王浩[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2008年第8期238-240,共3页Food Science

摘　　要：本实验以干红辣椒皮粉为原料,对辣椒素的不同提取工艺进行了比较。结果表明,辣椒素的最佳提取工艺为辣椒皮粉经70%乙醇浸提,减压浓缩后经乙酸乙酯萃取,得到的浓缩物色价为28.65,辣椒素得率为0.163%,纯度为6.279%。70%乙醇提取后的滤渣经乙酸乙酯二次提取,减压浓缩,得到的浓缩物几乎不含辣椒素,色价较高为146.25,辣椒素提取较完全。Four extraction technologies were compared for extracting capsaicin from dried capsicums powder. The results showed that the optimal extraction process is extracting the raw material with 70% ethanol, and then extracting with ethyl acetate after vacuum concentration .The colour value of capsaicin extract is 28.65, its yield is 0.163%, and the purity is 6.279%. The residue of 70% ethanol extraction was further extracted by ethyl acetate. Almost no capsaicin is found in vacuum concentrate of the residue. Its colour value is the highest, up to 146.25. So capsaicin is extracted fully.

关 键 词：辣椒素 提取工艺 高效液相色谱法 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]