测定辣椒食品中碱性玫瑰精前处理条件的优化

Optimization of the pretreatment conditions in determination of Rhodamine B in chili food

采用正交设计法对三类辣椒食品中碱性玫瑰精超声波萃取条件进行优选,考察影响碱性玫瑰精萃取率的四个主要因素。各因素对碱性玫瑰精萃取率的影响次序为:萃取溶剂组成(A)、萃取溶剂用量(B)、超声波萃取温度(D)、超声波萃取时间(C)。辣椒面样品最优萃取条件为:萃取溶剂15 mL乙腈∶水=7∶3(V/V),于55℃下超声萃取25 min;辣椒油样品最优萃取条件为:萃取溶剂25 mL正己烷∶(无水乙醇∶水=1∶1)=1∶2(V/V),于45℃下超声萃取25 min;红油豆瓣酱样品最优萃取条件为:萃取溶剂55mL无水乙醇,于45℃下超声萃取15 min。该萃取工艺重现性好、简便快捷、成本低,具有较好的实用价值。

Optimized the ultrasonic extraction conditions in determination of Rhodamine B in three kinds of Chili Food by orthogonal test and investigated the four main factors that influence the extraction rate of Rhodamine B.The results indicated that the influencing factors to the extraction rate are ABDC.The optimal extraction conditions in Chili Powder were 15mL Acetonitrile∶water=7∶3（V/V）as extraction reagent;The extraction time were 25 min;The extraction temperature were 55℃.The optimal extraction conditions in Pepper Oil were 25mL Hexane∶（Ethanol∶Water=1∶1）=1∶2（V/V）as extraction reagents;The extraction time were 25 min;The extraction temperature were 45℃.The optimal extraction conditions in Marked bean paste were 55mL Ethanol as extraction reagents;The extraction time were 15 min;The extraction temperature were 45℃.The extraction process is good reproducibility,convenient,low cost and good practical value.