超临界二氧化碳萃取红辣椒的夹带剂筛选

Selection of Entrainers in Extraction of Paprika With Supercritical Carbon Dioxide

研究了夹带剂：水、乙醇和丙酮对超临界二氧化碳萃取及分离红辣椒中辣素和红色素的影响。提出了定量评价夹带剂效应的两个参数：增大系数和选择性。研究表明，三种夹带剂对辣素和红色素都有不同程度的夹带增大效应。水为夹带剂能提高辣素的选择性，有利于分离；而乙醇和丙酮的添加，不利于分离。以水为夹带剂，采用一级萃取二级分离流程。在１９～２０ＭＰａ的压力下萃取，把辣素和红色素一起萃取出来；然后减压到中间压力，实施第一级分离，色素单独沉淀析出，获得纯净红色素产品；最后把流体降至低压，第二级分离，使溶解的辣素沉淀，第二级分离的萃取物中，以辣素为主而带有少量红色素。

The effects of water, ethanol or actone as entrainers in the extraction of capsaicin and capsanthin from paprika by supercritical carbon dioxide were studied. Increasing coefficient and selectivity, the two parameters were suggested to evaluate the effects of entrainers. The results showed that the three entrainers had different increase effects on the capsaicin and capsathin. Water being entered could improve the selectivity and be favorable to the separation,but ethanol or actone being added was unfavorable to separation. It was proposed that the process was oneextraction and twostage separation with water as entrainer.The extraction was operated at pressure 1920 MPa.The pure capsanthin was obtained in the first stage separator,the capsaicin with a small amount of capsanthin was extracted in the second separator.