摘要
以海南黄灯笼辣椒为原料,比较微波碱法、微波辅助乙醇和乙醇浸渍3种提取辣椒碱化合物的方法,优选辣椒碱类化合物的提取工艺。采用单因素试验考察了提取液浓度、料液比、浸提时间、提取温度、提取功率提取次数对辣椒素提取率的影响,采用正交设计L9(34)法优化了提取工艺参数。结果表明微波辅助乙醇提取时间最短,得率最高。最佳工艺参数为:黄灯笼辣椒干燥粉碎过30目筛后,微波辅助下,乙醇浓度为50%,料液比为1∶14(g/m L),提取时间为10 min,提取温度为70℃,功率为700 W,提取2次。优化后提取的辣椒碱化合物得率为2.192%,得到粗品的纯度最高,达22.8%,有利于进一步纯化。
Three different extraction methods were used to extract capsaicin chemical compound from Capsicum chinense of Hai Nan. In this paper,the extraction processes about microwave alkali method, microwave-assisted ethanol and steep in ethanol method were optimized and compared. Single factor test were designed to investigate the influencing factors on extracting the capsaicin chemical compound,including: the concentration of the extracted solution, extraction time, ratio of power to extraction solvent, extraction temperature, extraction power and frequency. The orthogonal design L9(34) was designed to optimize process parameter . The results showed microwave assisted ethanol extraction cost the shortest time and got the highest yield after Capsicum chinenses were dried,ground and sieved through 30 mesh.The optimal process parameters were:50%ethanol solution, solid-liquid ratio 1∶14 g/mL, extraction time 10 min, extracting temperature 70℃, power 700 W, extracting 2 times. Capsaicin compound extraction rate was 2.192%by optimizing, the purity of the crude product was up to 22.8%,then it is conducive to purify further.
出处
《食品研究与开发》
CAS
北大核心
2014年第19期39-42,共4页
Food Research and Development
基金
海南省科学事业费项目(11-21401-0006)
关键词
黄灯笼辣椒
辣椒碱化合物
提取工艺
微波
Capsicum chinense
capsaicin chemical compound
extraction process
microwave