胡椒鲜果中胡椒碱提取工艺优化  

Optimization of Extraction Technology of Piperine from Fresh Pepper Fruit

作　　者：吴桂苹[1,3,4] 方先媛 杨建峰 谷风林[1,3,4] 李志刚 WU Guiping;FANG Xianyuan;YANG Jianfeng;GU Fenglin;LI Zhigang(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,Hainan;Yunnan Agricultural University,Puer 665000,Yunnan;National Center of Important Tropical Crops Engineering and Technology Research,Wanning 571533,Hainan;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533,Hainan;The Zhang Fusuo Innovation Platform for Academinicians of Hainan Province,Wanning 571533,Hainan)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]云南农业大学,云南普洱665000 [3]国家重要热带作物工程技术研究中心,海南万宁571533 [4]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533 [5]海南省张福锁院士创新平台,海南万宁571533

出　　处：《中国热带农业》2022年第4期54-60,共7页China Tropical Agriculture

基　　金：海南省重点研发计划项目(ZDYF2020187)。

摘　　要：为提高胡椒鲜果中胡椒碱的检测效率,以胡椒鲜果为原料,不同浓度的乙醇水溶液为溶剂,热回流提取胡椒中的胡椒碱,利用HPLC测定其含量,采用单因素结合正交实验确定胡椒鲜果中胡椒碱的最适提取参数。结果表明,料液比为1∶100、提取时间为2h、乙醇浓度为100%、提取温度为75℃时,提取出来的胡椒碱含量最高,为(4.13±0.06)g/100g。后期可进一步开展中试试验,为胡椒鲜果中胡椒碱的准确提取及纯化奠定理论基础。Piperine in fresh pepper fruit was extracted by hot reflux with different concentrations of ethanol aqueous solution in fresh pepper fruit, and its content was determined by HPLC in oreder to improve the detection efficiency of piperine in fresh pepper fruit. The optimum extraction parameters of piperine from fresh pepper fruit were determined by single factor and orthogonal experiment. The results showed, under the extraction parameters of the solid-liquid ratio was 1:100, the extraction time was two hours, the ethanol concentration was 100%, and the extraction temperature was 75℃, the highest piperine content was(4.13±0.06) g/100g. Experiments can be further carried out in the later stage, and the results can lay a theoretical foundation for accurate extraction of piperine from fresh pepper fruit.

关 键 词：胡椒 鲜果 胡椒碱 提取 

分 类 号：TQ28[化学工程—有机化工]