辣椒油树脂、辣椒红素及辣椒素提取工艺的研究  

Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

作　　者：张晶[1] 石磊岭[1] 李慧萍[1] 贾红玲 

机构地区：[1]吉林农业大学中药材学院,吉林长春130118

出　　处：《食品科学》2010年第2期60-62,共3页Food Science

摘　　要：目的:研究回流提取法中各因素对辣椒中辣椒油树脂、辣椒红素及辣椒素提取效果的影响。方法:采用L16(45)正交试验,以辣椒油树脂质量及其中辣椒红素相对量、辣椒素含量为指标,确定回流提取法各因素对辣椒中有效物质提取效果的影响,同时研究粉碎粒度对辣椒中各成分提取效果的影响。结果:辣椒最佳回流提取工艺为粉碎度20目、料液比1:10(g/mL)、体积分数95%乙醇、70℃回流提取5h、提取3次。The optimal hot ethanol reflux extraction process of capsicum oleoresin from powdered Chaotianjiao chili variety was investigated using orthogonal array design for achieving the compromise among higher yield and relative contents of capsaicin and capsanthin in it. Results showed that an optimal compromise was obtained using three-times reflux extraction with 95% ethanol at 70 ℃ and 1：10 liquid/solid ratio （g/mL） for 5 h each time. In addition, the effect of particle size of chili powder on the above indexes was examined.

关 键 词：辣椒油树脂 辣椒红素 辣椒素 正交试验 粉碎度 

分 类 号：TS201.21[轻工技术与工程—食品科学] S641.3[轻工技术与工程—食品科学与工程]