辣椒籽品质分析及黄酮提取工艺研究

Study on quality analysis and flavonoids extraction technology of capsicum seed

文章通过对辣椒籽营养成份进行比较分析,探讨辣椒籽开发利用的基本特性,同时研究微波辅助提取辣椒籽黄酮最佳工艺。实验表明辣椒籽油脂和氨基酸含量较高,分别为11.89%和15.11%。黄酮、不饱和脂肪酸等抗氧化性物质含量较高,具有较高的开发利用价值。微波辅助提取辣椒籽黄酮最优工艺为:微波功率为540W,乙醇浓度40%,时间为120s,固液比1:25,黄酮平均提取量为116.22mg/g。

In this paper, through analysis and compare nutrient content on pepper seeds, prove up basic characteristics of the development and utilization and research extraction technology by microwaveassisted of pepper seed flavonoids. Experiments show that the pepper seeds with a high level in grease and Amino acids, respectively 11.89% and 11.51%. Pepper seed with a high level in flavonoids and unsaturated fatty acid of the antioxidants, so pepper seed have best value in the development and utilization. Optimum extraction process： microwave power of 540 W, the ethanol concentration of 40%, the time for the 120 s, solid-to-liquid ratio 1 ： 25 is best, the average amount of flavonoids extraction is 116.22 mg/g.