红辣椒中无辣味红色素的超声辅助提取

Ultrasound-assisted extraction of non-piquancy red pigment from chili

采用碱处理结合超声辅助法提取无辣味的辣椒红色素。利用NaOH溶液预处理除辣,单因素实验分别考察了浸提溶剂、温度、时间、料液比、超声功率五个实验因素对辣椒红色素得率的影响。在单因素实验的基础上进行正交实验,结果表明超声辅助提取辣椒红色素的最佳提取条件为:醋酸乙酯为浸提溶剂,超声时间5 min,超声功率225 W,料液比1:14 g.mL-1,温度30℃。在此提取条件下,辣椒红色素的得率为20.28%,色价为97.2。与传统有机溶剂提取法比较,该工艺操作简单,生产周期短,色素得率高、无辣味、色价高且符合国际要求(E≥50)。

The paper introduced the extraction of non-piquancy red pigment from chili powder using ultrasound-assisted extraction together with alkali treatment.Sodium hydroxide was used to eliminate the piquancy.Before extracting the pigment,sodium hydroxide was used to eliminate the piquancy.The yields of red pigment were investigated by single-factor experiments,which involved five experimeatal factors,including leaching,temperature,extraction time,material-solvent ratio and ultrasonic power.The optimal parameters determined by using orthogonal test method were as follows：ethyl acetate was used as leaching solvent,temperature was 30 ℃,extraction time 5mins,ultrasonic power 225 W,material-solvent ratio 1：14（g/mL）.As a result,the yield of red pigment obtained under the optimal extraction conditions reached 20.28%,with the color value 90.2.