超临界二氧化碳精制辣椒红色素的研究

Study on the Purification of Red Chilli Colour with Supercritical CO_2

采用超临界二氧化碳萃取技术对有机溶剂萃取的辣椒红粗提物进行提纯、精制 ,制备高色价、高质量的辣椒红色素产品。研究了萃取压力、萃取时间等因素对产品色价及收率的影响 ,添加夹带剂对萃取效果的影响 ,得到较佳的工艺条件为 :萃取压力 17MPa(添加夹带剂 )、14MPa(添加夹带剂 ) ,萃取时间 4h。结果 :未添加夹带剂产品色价由原来的 6 0提高到 15 0 ,产品收率为 93% ;加有夹带剂的产品比未加夹带剂的产品色价高出 2 0 ,产品收率高 2 % ;辣素含量更低 ,基本无法检出 :溶解性更好 ,无不溶物 :脱辣、脱臭效果好 ,不含任何异味。

The red chilli colour product with high color value and high quality was prepared through refining capsicum oleoresin by supercritical carbon dioxide extraction method.The factors affecting color value and yields of the extractives,such as extraction pressure and extraction time were studied in detail.Suitable technological conditions were obtained as follows:extraction pressure 17 MPa(without entrainer)14 MPa(with entrainer),and extraction time 4h.The results showed that color value of the product in the absence of entrainer increased from 60 to 150 and the product yield was 93%.On the other hand,color value of the product and the product yield in the presence of entrainer were 20 higher and 2% higher than those of the product without entrainer addition,respectively.The results also showed that the capsaicin content in the product with entrainer addition was too low to detect and dissolvability of the product is better as well as without any peculiar smell and foreign odor.