微波碱法提取辣椒碱工艺研究  

Study on Extraction Technology of Capsaicin by Microwave Alkali Method

作　　者：张容鹄[1] 窦志浩[1] 段宙位[1] 何艾[1] 谢辉[1] 

机构地区：[1]海南省农业科学院农产品加工设计研究所,海口571100

出　　处：《中国调味品》2014年第9期76-79,共4页China Condiment

基　　金：海南省科学事业费项目(11-21401-0006)

摘　　要：以黄灯笼辣椒粉为原料,研究微波碱法提取辣椒碱的工艺技术。以辣椒碱得率为指标,通过单因素试验和正交试验L9(34)探讨了氢氧化钠溶液的浓度、浸提时间、提取温度、提取功率对辣椒碱提取率的影响,优化了提取条件。结果表明最佳提取条件:黄灯笼辣椒干燥粉碎过30目筛后,在微波辅助下,氢氧化钠的浓度为2%,料液比为1∶14,提取时间为15min,提取温度为50℃,功率为300W,优化后提取的辣椒碱化合物得率为1.103%,得到粗品的纯度为20.7%。The extraction technology of capsaicin from Capsicum chinense of Hainan is studied by microwave alkali method. The influence factors of sodium hydroxide solution concentration, extraction time,extraction temperature,extraction power are discussed and analyzed through single factor and orthogonal tests.Taking capsaicin extraction yield as evaluation index,the extraction conditions are optimized.The results show that the optimum extraction conditions are：Capsicum chinense after being dried,grinded and filtered with 30 mesh of sieve,under microwave extraction condition,the concentration of sodium hydroxide is 2%,solid-liquid ratio is 1∶14,extraction time is 15 min,extraction temperature is 50 ℃,power is 300 W,capsaicin compound optimization extraction rate is 1.103%,purity of crude product is 20.7%.

关 键 词：辣椒碱 微波 碱法提取 黄灯笼辣椒 

分 类 号：TS201.1[轻工技术与工程—食品科学]