不同处理对辣椒红素及辣椒碱提取的影响  

Effects of Different Processing Methods on Capsanthin and Capsaicin Extraction

作　　者：杨曙光[1,2] 钱骅[2] 陈斌[2] 黄晓德 朱羽尧[2] 赵伯涛[1,2] 

机构地区：[1]南京师范大学金陵女子学院,南京210097 [2]南京野生植物综合利用研究院,南京210042

出　　处：《中国调味品》2015年第3期12-16,共5页China Condiment

基　　金：国家十二五科技支撑计划项目(2011BAD33B01)

摘　　要：以烘干粉碎、粉碎挤压造粒、晒干剪碎、烘干剪碎不同加工处理的辣椒样品为原料,通过分光光度法和RP-HPLC法分别测定不同处理对辣椒红素和辣椒碱提取的影响。结果表明:粉碎和挤压造粒辣椒红素含量较高为0.571g/kg和0.557g/kg,其次为晒干剪碎0.394g/kg,烘干剪碎辣椒最低为0.365g/kg;分光光度法测得辣椒碱含量较RP-HPLC法高,但二者趋势一致,烘干粉碎(0.415%和0.186%)>粉碎挤压造粒(0.409%和0.175%)>烘干剪碎(0.289%和0.138%)>晒干剪碎(0.277%和0.125%)。烘干粉碎和粉碎挤压造粒都有利于提取,但粉碎挤压造粒更利于实际应用。Spectrophotometry and RP-HPLC are used to determine capsanthin and capsaicin content in crushed/granulated/dried/heated peppers.The results show that crushed and granulated peppers are with higher capsanthin levels of 0.571g/kg and 0.557g/kg,followed by dried peppers 0.394g/kg and heated 0.365g/kg.The results measured by spectrophotometry are higher than that of the RP-HPLC method,but they have the same trend,crushed peppers（0.415%and 0.186%）〉 granulated peppers（0.409% and 0.175%） 〉heated peppers（0.289% and 0.138%） 〉dried peppers（0.277% and 0.125%）.Granulation and crushing are conducive to extraction,but granulation is more conducive to practical application.

关 键 词：粉碎 挤压造粒 辣椒红素 辣椒碱 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]