正交试验结合响应曲面法优化辣椒红色素的提取工艺  

Optimization of extraction process of Capsanthin by orthogonal test and response surface methodology

作　　者：杨丽霞 黄海华 郭维婷 韩思思 刘慧敏 薛舒 YANG Lixia;HUANG Haihua;GUO Weiting;HAN Sisi;LIU Huimin;XUE Shu(Institute of Pharmaceutical and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China)

机构地区：[1]山西中医药大学中药与食品工程学院,山西晋中030619

出　　处：《包装与食品机械》2024年第1期7-11,18,共6页Packaging and Food Machinery

基　　金：山西省应用基础研究计划项目(202203021221201);全国大学生创新创业项目(20220728)。

摘　　要：为优化超声辅助热浸提辣椒红色素的工艺,选用“北京红”辣椒为原料,通过正交试验和响应曲面法分析超声时间、超声温度、料液比、热浸温度、热浸时间和提取次数对产品色价的影响,确定最佳提取工艺。采用皂化去酯法对所得辣椒红色素进一步纯化。试验结果表明,超声时间、超声温度、热浸提时间对辣椒红色素色价有显著影响,以超声时间29 min,超声温度49℃,料液比1∶6,热浸温度60℃,热浸时间1.5 h,提取1次,辣椒红色素粗品色价最高,可达172±6,皂化去酯后色价达到989±25。研究为辣椒红色素的提取工艺优选提供依据。In order to optimize the process of ultrasonic assisted hot extraction of Capsanthin,“Beijing red”pepper with low spiciness was selected as the raw material,and based on the color value,the effects of ultrasonic time,ultrasonic temperature,solid-liquid ratio,hot soaking temperature,hot soaking time,and extraction times on the color value of the product were analyzed by orthogonal test and response surface methodology to determine the optimal extraction process.The obtained Capsanthin was further purified by saponification and deesterification method.The experimental results show that the ultrasonic time,ultrasonic temperature and hot soaking time have significant effects on color value of Capsanthin.The color value of Capsanthin crude product is the highest,reaching 172±6 when extracting it once under the conditions of ultrasonic time of 29 minutes,ultrasonic temperature of 49℃,solid-liquid ratio of 1:6,hot soaking temperature of 60℃,and hot soaking time of 1.5 hours.After saponification and deesterification,the color value reaches 989±25.The study provides a basis for optimizing the extraction process of Capsanthin.

关 键 词：辣椒红色素 色价 正交试验 响应面试验 

分 类 号：TS264.4[轻工技术与工程—发酵工程]