闪式提取辣椒渣黄酮及总酚的工艺研究  

Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction

作　　者：张怡[1] 张煜[1] 刘攀[1] 卢俏 聂登攀[1,3] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550000 [2]贵州省建材产品质量监督检验院,贵州贵阳550002 [3]贵州省冶金化工研究所,贵州贵阳550002

出　　处：《食品工业科技》2014年第3期245-248,共4页Science and Technology of Food Industry

基　　金：贵州省科学技术基金项目(黔科合J字[2010]2118号);遵义县辣椒产业科技合作计划项目(遵县"省市县"科合[2011]9号);贵州省科技计划项目(黔科合SY字[2012]3064号)

摘　　要：干红辣椒经色素和辣椒碱类物质提取后的残余物称为辣椒渣。以辣椒渣为原料,甲醇为溶剂,闪式提取黄酮及总酚类化合物,通过正交实验优化得到的最佳工艺条件为:50%甲醇溶液,闪提转速4400r/min,闪提时间150s,在此条件下,黄酮及总酚的得率分别为(3.07±0.05)mgRE(芦丁)/g和(9.61±0.12)mgGAE(没食子酸)/g。采用HPLC法鉴定出辣椒渣甲醇提取物中含槲皮素和咖啡酸。After separation of capsanthin and capsaicin from dry red pepper,the substance left behind was called capsicum residual.Using capsicum residual as raw material, methanol as extraction solvent, blitzkrieg extraction was assisted to extract flavonoid and total phenol.Optimal conditions were determined by orthogonal experiment, the result was. concentration of methanol was .50%, extraction revolution 4400r/min, extraction time 150s, under these conditions,extraction yield of flavonoid and total phenol were（3.07 ±0.05）mgRE/g and（9.61 ±0.12）mgGAE/g respectively.In methanol extracts,quercetin and caffeic acid were identified bv HPI C.

关 键 词：辣椒渣 闪式提取 黄酮 总酚 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]