辣椒红色素提取最佳工艺研究  

Study on the Optimum Extraction Technology of Capsanthin

作　　者：李刚刚[1] 孙静[1] 秦瑞[1] 李小东[1] 朱冬梅[1] 巨婷婷[1] LI Gang-gang;SUN Jing;QIN Rui(College of Technology and Engineering,Lanzhou University of Technology,Lanzhou,Gansu 730050)

机构地区：[1]兰州理工大学技术工程学院,甘肃兰州730050

出　　处：《安徽农业科学》2019年第3期170-172,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]筛选辣椒红色素提取的最佳工艺条件。[方法]以辣椒为试验材料,采用单因素试验和正交试验对辣椒红色素提取最佳工艺条件进行研究。[结果]辣椒红色素提取的最佳工艺条件如下:以正己烷为提取溶剂,料液比(g/mL)为1∶15,提取温度80℃,提取时间4 h,提取2次。[结论]采用该工艺提取的辣椒红色素色价为89.97,得率为1.94%。该研究中辣椒红色素的提取工艺得到了优化。[Objective]To screen out the optimum extraction conditions of capsanthin.[Method]With pepper as test material,the optimum extraction conditions for capsanthin were studied by using single factor and orthogonal test.[Result]The optimal extraction conditions of capsanthin were as follows:using n-hexane as extractant,material-liquid ratio(g/mL)of 1∶15,extraction temperature of 80℃,extraction time of 4 h,extracting twice.[Conclusion]The color value of the extracted capsanthin was 89.97 and the yield was 1.94%.The extraction process of capsanthin from pepper was optimized in this study.

关 键 词：辣椒红色素 提取 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]