不同方法提取辣椒红素的研究  

作　　者：罗南洪 杨金元[2] 庹浔[2] 杨淑玲[2] 姚华[2] 谢德建[3] 

机构地区：[1]江西省职业病医院检验科,南昌330006 [2]南昌大学理学院,南昌330031 [3]南昌大学环工学院,南昌330031

出　　处：《江西食品工业》2010年第1期34-35,共2页Jiangxi Food Industry

摘　　要：目的探讨不同溶剂和不同时间对辣椒红素提取的影响。方法用70%乙醇、95%乙醇、乙酸乙酯、二氯甲烷、丙酮、三氯甲烷提取红辣椒中的辣椒红素(单体);用不同的时间提取红辣椒中的辣椒红素。结果它们的提取率:70%乙醇为0.2190%、95%乙醇为0.2218%、乙酸乙酯为0.2285%、二氯甲烷为0.2205%、丙酮为0.2207%、三氯甲烷为0.2225%。结论六种溶剂中,乙酸乙酯提取率最高(0.2285%),70%乙醇提取率较低(0.2190%)。各种溶剂的提取时间以1.5h为佳,小于1.5h则提取不完全;大于2h对提取率几乎没影响。Compare the methods of extracting the capsanthin in red pepper by different solvent and time. In this article, 70% ethanol, 95% ethanol, ethyl acetate, dichloromethane, acetone, chloroform and different time were used to study the extraction rate of the capsanthin in the red pigment and to determine the best conditions of high extraction rate. The results of their extraction rate were list as following： the extraction rate of 70% ethanol is 0.2190%, 95% ethanol is 0.2218%, ethyl acetate is,0.2285%, methylene chloride is 0.2205%, acetone is 0.2207%, chloroform is 0.2225%. Compared the six solvent, the extraction rate of ethyl acetate was the highest but 70% ethanol was the lowest. The optimum extraction time is 1.Sh because if the time was less than 1.5h, the extraction is incomplete and if the extraction time was more than 2h the extraction rate is unchangeable.

关 键 词：辣椒红素 提取 薄层色谱 柱色谱 

分 类 号：TS264.4[轻工技术与工程—发酵工程]