乙醇-超声波处理提取食品级辣椒碱的工艺研究  

Extraction technology of food capsaicin with ethanol by ultrasonic wave

作　　者：邓传波[1] 夏延斌[1] 罗凤莲[1] 欧阳建勋[2] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]湖南省粮食局,长沙410128

出　　处：《食品科技》2012年第4期265-268,共4页Food Science and Technology

摘　　要：以黄灯笼辣椒为原料提取食品级辣椒碱,在单因素试验的基础上设计正交试验,筛选出了黄灯笼辣椒中提取食品级辣椒碱的最佳工艺为:超声时间50min、超声功率80W、粉碎粒度80目、提取温度50℃、料液比1:20,一次提取率为86.32%,二次提取可达到90.95%。Presenting the extracting technology of food capsaicin with ethanol by ultrasonic waves,based on the results of one-factor design,the orthogonal experiment results showed that the best technology of extracting capsaicin was：ultrasonic treatment time was 50 minutes,particle size was 80,the extracting temperature was 50 ℃,ratio of raw materials to solution was 1：20,under this condition,the first extraction yield of capsaicin was 86.32%,the second extraction yield of capsaicin can reach 90.95%.

关 键 词：辣椒碱 超声波 提取 工艺 

分 类 号：TS264.29[轻工技术与工程—发酵工程]