超声波辅助提取辣椒红色素  

Ultrasonic Assisted Extraction of Capsanthin

作　　者：张晔[1] 赵晶晶[1] 王锴[1] 王磊[1] 李朝霞[1] 徐立超[1] 王澍[1] 

机构地区：[1]赤峰学院化学系,内蒙古赤峰024000

出　　处：《食品研究与开发》2011年第1期71-74,共4页Food Research and Development

摘　　要：以环保节能为宗旨,采用超声波辅助提取的方法,用环境友好的乙酸乙酯为溶剂,探讨影响产品质量的多个因素。并通过正交试验确定最佳工艺。研究自然光对产品色价的影响。结果表明:用超声波辅助萃取,室温下,以1:10(g/mL)的固液比,萃取1次,每次萃取60 min。粗提物产品色价可达136.2,产率为5.6%。经过柱层析纯化后,产品色价可达492.2。在自然光线下,8 d色价残留率为57.8%。In this experiment,we studied the best technology of ultrasonic assisted extraction of capsanthin for protecting environmental and saving energy.We used ethyl acetate-an environmentally friendly solvent,discussed a number of factors affect the quality of products,and studied the effect of natural light impact on color value of product,then ruled out the presence of Sudan Red.The results show that,using ultrasonic assisted extraction,under room temperature,extract one time for 60 min,solid/liquid is 1/10（g/mL）.The color value of crude extract reached 136.2;the extraction yield was 5.6 %.In natural light after eight days,the residual color value was 57.8 %.We are excited about the discovered that after purify through column chromatography,the color value of product reached 492.2.This method have low energy consumption,no pollution of environment,the product was free of toxic substances and can be used in food,cosmetics,medicine and other fields after simply concentrated.

关 键 词：辣椒红色素 超声波 色价 正交试验 

分 类 号：TS264.4[轻工技术与工程—发酵工程]