摘要
研究了从干红辣椒中提取辣椒碱的新方法——超声波辅助提取法。最佳工艺参数为:原料粒度80目,料液比1∶15,70%乙醇为提取溶剂,提取温度60℃,超声波频率28 kHz,功率120 W,提取时间20 min。在此最佳工艺条件下,辣椒碱提取率为64.2%,提取次数为3,提取率为89.4%。该法提取辣椒碱提取率高、时间短、操作简单。
In this paper, we tried to study a new technology on extraction of capsaicin with ultrasonic wave. The results showed that the best condition for extracting capsaicin is： material gran- ularity 80, item-stock ratio 1 ： 15（m/v）, 700% EtOH as extracting solvent,60 ℃ ,ultrasonic wave frequency 28 k Hz,power 120 W, 20 min. Under this condition, the extraction yield of capsaicin reached 64.2%. We extracted three times with extractive yield of 89.4%. The method introduced in this paper is high efficiency, less time and simpler.
出处
《中国调味品》
CAS
北大核心
2009年第12期49-53,共5页
China Condiment
基金
咸阳职业技术学院科学研究基金资助项目(2009KYA07)
关键词
辣椒碱
提取
超声波
capsaicin
extraction
ultrasonic wave
