超临界CO_(2)萃取精制辣椒来源天然胡萝卜素的方法  

Extraction of natural carotene from chili pepper by supercritical CO_(2)

作　　者：刘益红 金子恒 文雁君 李林正 潘天义 刘洋 谌雪姣 刘静静 LIU Yihong;JIN Ziheng;WEN Yanjun;LI Linzheng;PAN Tianyi;LIU Yang;CHEN Xuejiao;LIU Jingjing(Henan Zhongda Hengyuan Biotechnology Co.,Ltd.,Luohe 462600)

机构地区：[1]河南中大恒源生物科技股份有限公司,漯河462600

出　　处：《中国食品添加剂》2024年第3期35-40,共6页China Food Additives

摘　　要：对辣椒来源天然胡萝卜素超临界CO_(2)萃取精制工艺条件进行研究。以低含量的辣椒来源天然胡萝卜素为原料,通过正交试验研究辣椒来源天然胡萝卜素的超临界CO_(2)萃取精制方法。结果表明,最佳萃取条件为萃取温度55℃,分离温度40℃,萃取流量22.5 L/h,萃取釜压力30 MPa,分离压力为4 MPa,萃取时间3.0 h。在此条件下,可得到含量大于30%的天然胡萝卜素产品,产品回收率达到91%以上。此法具有产品回收率高、工艺绿色环保、操作简单的特点,为辣椒来源天然胡萝卜素的生产提供了参考依据。The supercritical CO_(2)extraction of carotene from pepper was studied by orthogonal test.The low content natural carotene from chili pepper was used as raw material.The optimal extraction conditions were as follows:extraction temperature 55℃,separation temperature 40℃,extraction flow rate 22.5 L/h,extraction pressure 30 MPa,separation pressure 4 MPa and extraction time 3.0 h.Under these conditions,the carotene content reached to more than 30%in the final product and the extraction rate was more than 91%.This technology had the characteristics of high yield,environment friendly process and simple operation.It provides a reference to produce natural carotene from chili pepper.

关 键 词：辣椒 天然胡萝卜素 超临界CO_(2)萃取 Β-胡萝卜素 

分 类 号：TS202.1[轻工技术与工程—食品科学]