用四川辣椒提取辣椒红色素的工艺研究  

Extraction process of capsicum red pigment from Sichuan spicy pepper

作　　者：陈晓光[1] 朱斌[2] 

机构地区：[1]四川职业技术学院,四川遂宁629000 [2]阿坝师范高等专科学校,四川成都611741

出　　处：《中国酿造》2011年第2期80-82,共3页China Brewing

基　　金：四川省教育厅自然科学科研基金项目(09ZC054);四川职业技术学院科研基金(2008Z03)

摘　　要：用四川辣椒为原料,95%vol乙醇作提取溶剂,研究辣椒红色素的提取工艺。结果表明,提取辣椒红色素的优化工艺条件为提取温度50℃;提取时间2h;料液比11mL95%vol乙醇/g四川辣椒;提取次数为2次。该提取工艺具有生产成本低,操作简单安全,适于工业化的生产。Using the Sichuan spicy pepper as raw material, extraction process of capsicum red pigment was studied with extraction solvent of 95%vol. The results showed that the optimum conditions for capsicum red pigment extraction were extraction temperature 50℃, extraction time 2h, ratio of solvent to solid material was 11ml 95% ethyl to lg of Sichuan spicy pepper, and extraction for 2times. The extraction technology is with low cost, easy operation and high safety, and is feasible for industrialized production.

关 键 词：四川辣椒 辣椒红色素 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]