超临界CO_2流体萃取食用级辣椒碱研究  

Study on extraction technology of food capsaicin with SFC-CO_2

作　　者：邓传波[1] 夏延斌[1] 邓洁红[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,湖南长沙410128 [2]湖南省粮食局,湖南长沙410128

出　　处：《食品与机械》2012年第3期135-138,共4页Food and Machinery

摘　　要：以黄灯笼辣椒为原料,研究超临界CO2流体萃取食用级辣椒碱的最佳萃取工艺。通过单因素试验分析萃取时间、萃取温度、粉碎粒度、萃取压力、夹带剂对辣椒碱萃取效果的影响,再采用正交试验对萃取方法进行优化。结果表明,各影响因素对辣椒碱萃取效果影响顺序为萃取压力>萃取时间>粉碎粒度>萃取温度。最佳萃取条件为萃取压力30MPa、萃取时间90min、粉碎粒度80目、萃取温度35℃,该条件下外加5%的夹带剂,辣椒碱一次萃取率为93%。In this paper,One-factor-at-a-time and orthogonal array were used to optimize the conditions of food capsaicin from Capsicum chinense with SFE-CO2.The extraction pressure had the largest impact on the extraction yield of Capsicum,followed by extraction time,particle size and extraction temperature.The best condition of extracting capsaicin was：extraction pressure was 30 MPa,extraction time was 90 min,particle size was 80,extraction temperature was 35 ℃,under this condition,the first extraction yield of capsaicin was 93%.

关 键 词：超临界CO2流体 辣椒碱 萃取 

分 类 号：TQ914.1[化学工程]