辣椒籽油提取条件及应用研究  

The Extraction Conditions and Application Research of Chilli Seed Oil

作　　者：迟明梅[1] 王凤娟 

机构地区：[1]烟台南山学院工学院,烟台265713 [2]青岛久益鸿润食品有限公司,青岛266317

出　　处：《食品工业》2016年第11期56-59,共4页The Food Industry

摘　　要：以辣椒籽油提取率为指标,设计单因素试验及正交试验,确定最佳提取条件;分别以失重率和失色率为指标,验证辣椒籽油的保水护色性能。结果表明,辣椒籽油最佳提取条件:石油醚作为提取溶剂,提取时间3 h,温度为80℃,固液比1︰50(g/m L),辣椒籽油提取率为21.26%;应用辣椒籽油的辣椒籽粉背光储藏1周,其失重率为4%,而未应用的失重率为15%;应用辣椒籽油的辣椒籽粉光照条件失色率为21%,背光条件为5.78%,而未应用的失色率为30.01%。辣椒籽油具有一定保水和护色性能,可考虑作为天然护色剂应用于食品行业。The extraction of chilli seed oil from chilli seed powder was optimized by single factor experirnents and an orthog-onal array design referencing as extraction efficiency. The verification experiments of water-retaining and color-protecting property were done by weightlessness rate and lose color rate. The results showed that the optimal extraction conditions were determined as follows： Petroleum ether as extraction solvent with a solid-to-liquid ratio of 1 ： 50 （g/mL）, extraction time 3 h, temperature 80 ℃, the extraction ratio of chilli seed oil was 21.26%; The chilli seed powder added chilli seed oil lost 4% moisture during storing a week placed in the dark while 15% without the application. Lose color ratio with application was 21% during storing a week under light, 5.78% in the dark while 30.01% without the application. Chilli seed oil had water-retaining and color-protecting property to some extent, which could be used in the food industry as color fixative.

关 键 词：辣椒籽油 提取 保水 护色 

分 类 号：TS201.2[轻工技术与工程—食品科学]