无辣味辣红素的制备及检验  

The Preparation and Appraisal of Nonhot Paprika Pigment

作　　者：杨本宏[1] 

机构地区：[1]合肥联合大学化工系,合肥230022

出　　处：《安徽农业科学》1999年第1期91-92,共2页Journal of Anhui Agricultural Sciences

摘　　要：研究了无辣味辣红素的提取方法。结果表明，干红辣椒果皮经浓度15％的NaOH溶液浸泡48h后，用水漂洗至中性，经干燥、细碎，用体积分数95％乙醇在80℃下浸提2h，浓缩浸提液，即得到膏状、暗红色、无辣味的辣椒红色素。经检验，产品技术指标符合国家标准。The preparation of nonhot paprika pigment was studied. The testing results indicated that the extraction of nonhot paprika pigment can be produced with the following procedure: the dry red pepper peel was soaked in 15% NaOH for 48hours; then rinsed to neutrality with waterl driedl smashed into pieces ; extracted in 95% ethyl alcohol under 80℃ for 2hours; finally, concentrating the extraction solution. The testing results also showed that all specifications of the pigment sample were in accord with the national standard.

关 键 词：辣红素 色素 浸提 碱处理 溶剂萃取 

分 类 号：TS202[轻工技术与工程—食品科学]