辣椒碱提纯及对四种基本味道阈值的影响

Studies on capsaicin's extraction,purification and effect on threshold of four basic tastes

文章进行了利用大孔树脂纯化辣椒碱的工艺条件研究,结果表明,最佳洗脱条件是:洗脱体积为8倍量树脂体积;乙醇度浓度为95%;洗脱温度20℃左右。辣椒碱对四种基本味感阈值的影响实验表明:辣椒碱浓度增大时,酸味、甜味、苦味的阈值均有不同程度的增大,但对咸味的阈值基本没有影响。

This thesis mainly focus on purification of capsaicin through using macroporous resin,study of the process needs of effecting separation.The results are follows,the optimum elution conditions were： elute volume 8BV,elute concentration 95%,elution temperature around 20 ℃.The results of the effect on threshold of four basic tastes indicated： The thresholds of sourness,sweetness,bitterness are all enhanced with the capsaicin concentration increased,but the threshold of salty taste doesn＇t alter.