辣椒碱类化合物提取工艺的比较研究  

The Study on the Process Compare of Extracting Capsaicin Chemical Compound

作　　者：张容鹄[1] 窦志浩[1] 谢辉[1] 万祝宁 丁在勇 

机构地区：[1]海南省农业科学院农产品加工设计研究所,海南海口571100 [2]海南大学,海南海口570228

出　　处：《食品研究与开发》2014年第19期39-42,共4页Food Research and Development

基　　金：海南省科学事业费项目(11-21401-0006)

摘　　要：以海南黄灯笼辣椒为原料,比较微波碱法、微波辅助乙醇和乙醇浸渍3种提取辣椒碱化合物的方法,优选辣椒碱类化合物的提取工艺。采用单因素试验考察了提取液浓度、料液比、浸提时间、提取温度、提取功率提取次数对辣椒素提取率的影响,采用正交设计L9(34)法优化了提取工艺参数。结果表明微波辅助乙醇提取时间最短,得率最高。最佳工艺参数为:黄灯笼辣椒干燥粉碎过30目筛后,微波辅助下,乙醇浓度为50%,料液比为1∶14(g/m L),提取时间为10 min,提取温度为70℃,功率为700 W,提取2次。优化后提取的辣椒碱化合物得率为2.192%,得到粗品的纯度最高,达22.8%,有利于进一步纯化。Three different extraction methods were used to extract capsaicin chemical compound from Capsicum chinense of Hai Nan. In this paper,the extraction processes about microwave alkali method, microwave-assisted ethanol and steep in ethanol method were optimized and compared. Single factor test were designed to investigate the influencing factors on extracting the capsaicin chemical compound,including： the concentration of the extracted solution, extraction time, ratio of power to extraction solvent, extraction temperature, extraction power and frequency. The orthogonal design L9（34） was designed to optimize process parameter . The results showed microwave assisted ethanol extraction cost the shortest time and got the highest yield after Capsicum chinenses were dried,ground and sieved through 30 mesh.The optimal process parameters were：50%ethanol solution, solid-liquid ratio 1∶14 g/mL, extraction time 10 min, extracting temperature 70℃, power 700 W, extracting 2 times. Capsaicin compound extraction rate was 2.192%by optimizing, the purity of the crude product was up to 22.8%,then it is conducive to purify further.

关 键 词：黄灯笼辣椒 辣椒碱化合物 提取工艺 微波 

分 类 号：TQ28[化学工程—有机化工] TQ914.1