辣椒油树脂提取工艺优化及其辣度和抗氧化活性分析  

Optimization of extraction process of capsicum oleoresin and analysis of its spiciness and antioxidant

作　　者：张可欣 吴澎[2] 王文亮[2,3] 弓志青[3] 徐水婧 王闯[1] ZHANG Ke-xin;WU Peng;WANG Wen-liang;GONG Zhi-qing;XU Shui-jing;WANG Chuang(Liaocheng Vocational and Technical College,Liaocheng 252000,Shandong,China;College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,Shandong,China;Shandong Academy of Agricultural Sciences,Institute of Agricultural Products Processing and Nutrition,Jinan 250100,Shandong,China)

机构地区：[1]聊城职业技术学院,山东聊城252000 [2]山东农业大学食品科学与工程学院,山东泰安271018 [3]山东省农业科学院农产品加工与营养研究所,山东济南250100

出　　处：《粮食与油脂》2024年第4期34-38,73,共6页Cereals & Oils

基　　金：山东省高等学校青年创新团队发展计划;聊城市重点研发计划(政策引导类)项目(2022YDNY11)。

摘　　要：以干辣椒为原料,采用超声辅助提取辣椒油树脂,以其得率为指标,在单因素试验的基础上通过响应面法优化提取工艺,并分析辣椒油树脂的辣度和抗氧化活性。结果表明:最优提取工艺为料液比1:10(g/mL)、超声时间35min、超声温度45℃,在此条件下辣椒油树脂得率为25.76%。干辣椒中辣椒素类物质总含量为4.030g/kg,辣椒油树脂中辣椒素类物质总含量为16.623g/kg,辣度较高。抗氧化试验表明,辣椒油树脂具有较好的抗氧化活性。Using dried chili peppers as raw materials,capsicum oleoresin was extracted by ultrasonic assisted extraction.Based on single factor experiments,the extraction process was optimized by response surface methodology,and the spiciness and antioxidant activity of capsicum oleoresin were analyzed.The results showed that the optimal extraction process was a solid-liquid ratio of 1:10(g/mL),ultrasonic time of 35 min,and ultrasonic temperature of 45℃.Under these conditions,the yield of capsicum oleoresin was 25.76%.The total content of capsaicin substances in dried chili peppers was 4.030 g/kg,and the total content of capsaicin substances in capsicum oleoresin was 16.623 g/kg,indicating a high degree of spiciness.The antioxidant test showed that capsicum oleoresin had good antioxidant activity.

关 键 词：辣椒素 辣椒油树脂 辣度 抗氧化活性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]