辣椒色素提取工艺条件的研究

Study on technological condition of capsanthin extraction

影响辣椒色素产品纯度的主要有脂肪酸、辣椒素和生物碱等,通过对红辣椒粉末先进行碱水溶液处理,去除大部分游离脂肪酸、辣素,然后用无水乙醇进行萃取操作,萃取后再经减压蒸馏得到符合要求的辣椒色素产品。在2%、3%、4%、5%浓度的NaOH和质料比为1∶10、1∶20、1∶30、1∶40的2因素4水平实验处理下发现:用2%～3%浓度的碱液和1∶10～1∶20间的质料比预处理辣椒干粉大大提高了辣椒色素产品的得率,同时缩短了萃取时间,而且产品色价高,杂质少。

The factor to disturb the purity of capsanthin contains fatty acid, capsaicin and alkaloid. After pretreated by NaOH solution to remove most fatty acid, capsaicin and alkaloid, chilli power was extracted by ethanol. The extracted liquid was concentrated in vacuum to obtain capsanthin product. The effects of different NaOH concentration（2%, 3%, 4%, 5%） and ratio of solid-liquid（1： 10, 1： 20, 1：30, 1： 40）on capsanthin were studied. By using this method, the optimum extraction condition was obtained as follows： NaOH concentration 2%～3%, ratio of solid-liquid 1： 10～1 ： 20. The results showed that the optimum extracting method can give higher capsanthin content but few impurities, meanwhile, the extract time was contracted.