胡椒油树脂精制工艺研究  

Research on refining process of black pepper oleoresin

作　　者：蒋云聪 魏占姣 张晶晶 刘英雪 齐立军 JIANG Yun-cong;WEI Zhan-jiao;ZHANG Jing-jing;LIU Ying-xue;QI Li-jun(Chenguang Biotechnology Group Co.,Ltd.,Handan 057250)

机构地区：[1]晨光生物科技集团股份有限公司,邯郸057250

出　　处：《中国食品添加剂》2021年第4期46-49,共4页China Food Additives

摘　　要：以胡椒油树脂为原料,通过成分分析确定了其中影响黏度的成分为神经酰胺、甘油糖酯和叶绿素,对比了不同溶剂精制、超临界精制等工艺的精制效果,并通过正交试验对乙酸乙酯精制工艺进行优化,确定最佳精制工艺为乙酸乙酯溶剂用量30%,精制温度45℃,精制时间45min,胡椒油树脂降低黏度效果最好,其黏度降低至3000mPa·s,胡椒碱得率90%左右,产品具有良好的流动性,使用方便。Taking pepper oleoresin as raw material,the components influencing viscosity were determined as ceramide,glycerosyl ester and chlorophyll by component analysis.The refining effects of different solvent refining and supercritical refining processes were compared.The refining process of ethyl acetate was optimized by orthogonal test.The optimal refining process was determined as follows:the amount of ethyl acetate solvent was 30%,the refining temperature was 45℃,the time was 45min,the viscosity of pepper oleoresin was reduced to 3000mPa·s,and the yield of piperine was about 90%.The product has good fluidity and is easy to use.

关 键 词：胡椒油树脂 成分分析 黏度 精制 正交试验 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.2[轻工技术与工程—食品科学与工程]