不同提取方法对辣椒红色素提取得率的比较研究  

Effect of Different Extraction Methods on Capsanthin Extraction Yield

作　　者：高经梁[1] 刘玉兰[1] 张惠娟[1] 高伟梁 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国调味品》2012年第10期105-107,112,共4页China Condiment

摘　　要：以红辣椒为原料,采用溶剂法、超声波溶剂提取法、微波溶剂提取法、超临界CO2流体萃取法得到的辣椒红色素进行了色价、产率比对,并对色素的质量进行检测。结果表明,超声波溶剂提取法、微波溶剂提取法、超临界CO2流体萃取法明显优于溶剂浸提法;超临界CO2流体萃取法提取率高于超声波溶剂提取法和微波溶剂提取法;超声波协助提取、微波溶剂提取相比,超声波协助提取不需要加热,不会破坏有用的成分,利用率高。Using red peppers as raw materials,by the methods of solvent extraction, ultrasonic solvent extraction, microwave solvent extraction, supercritical CO2 fluid extraction, then analysed and com- pared on the color value ,yield and the percentage content of capsanthin. The results showed that ul- trasonic solvent extraction and microwave solvent extraction and supercritical CO2 fluid extraction method is better than solvent extraction ;Supercritical CO2 fluid extraction higher than the microwave solvent extraction and ultrasonic solvent extraction ;compared to microwave solvent extraction, assist ultrasonic extraction don＇t need heating and won＇t destroy useful component and high efficient.

关 键 词：辣椒红色素 提取方法 比较 

分 类 号：TS264.4[轻工技术与工程—发酵工程]