辣椒红色素提取精制方法  

METHOD FOR EXTRACTING CAPSANTHIN FROM DRY CHILLI AND ITS REFINING

作　　者：贺文智[1] 索全伶[1] 王宏伟[1] 简丽[1] 智科端[1] 

机构地区：[1]内蒙古工业大学化工学院,内蒙古呼和浩特010062

出　　处：《内蒙古工业大学学报（自然科学版）》2001年第1期10-13,共4页Journal of Inner Mongolia University of Technology：Natural Science Edition

基　　金：内蒙古工业大学校基金项目

摘　　要：本文采用两种方法对呼和浩特市托县盛产的红辣椒进行了辣椒红色素的提取精制实验研究 ,并对两种方法进行了分析比较 ,旨在为工业生产提供相应依据 .Capsanthin is regarded as a very useful nature pigment,widely used in food additives and cosmetic.This paper discusses two methods that have been devised for the extraction of capsanthin from chilli and its refinement.Analysis and comparison of the two methods are made.Some conclusions are drawn which can be applied to industrial manufacturing.

关 键 词：柱层析 辣椒红色素 红辣椒 提取精制 调味品 

分 类 号：TS202.3[轻工技术与工程—食品科学]