新疆红辣椒中辣椒红色素的提取及其工艺条件的优化

Optimization of Process Conditions on Extraction of Capsanthin from Red Pepper of Xinjiang

为了使辣椒红色素的提取率达到最大,以红辣椒为研究对象,探讨不同提取剂对其提取率的影响,并且通过单因素及正交试验对提取辣椒红色素的工艺条件进行优化。结果表明,最佳提取剂为正己烷,最优工艺参数为提取温度60℃,提取次数2次,提取时间3 h和液固比5∶1。在此条件下,辣椒红色素的提取率达到最大,波长460 nm处的吸光度为0.915±0.006 8。通过对辣椒红色素提取条件的优化,目的是为将来辣椒红色素的深度开发及利用提供一个有力的数据基础。

In order to obtain the maximum rate of extraction Capsanthin, using red pepper as material, the effect of different extraction solvent on its extraction has been estimated. At the same time, single factor and orthogonal experiments is applied to optimized the condition of Capsanthin extraction. The results show that n-hexane is the best extraction solvent. The optimum process parameters are extraction temperature 60 ℃, extraction times 2, extraction time 3 h and liquid-solid ratio 5∶1. Under these conditions, the maximum extraction rate of Capsanthin is obtained and the absorption value is up to 0.915±0.006 8 at 460 nm. In this paper, the purpose is to provide a powerful data base through optimization the conditions of Capsanthin extraction for development and utilization of Capsanthin in depth.