摘要
采用微波法提取法,以乙醇为提取剂提取辣椒中的辣椒素,通过正交实验对辣椒素的提取工艺条件进行了优化。得到最佳的提取工艺条件:微波功率500 W、处理时间180s、料液比1∶40、乙醇浓度70%。在此条件下,辣椒素的提取率为0.389%。
Capsaicin is extracted from peppers with microwave, and ethanol is used as the extraction solvent. The optimum extraction process is optimized with orthogonal test. The optimum extraction conditions are determined as follows, microwave power is 500 W, extraction time is 180 s, ratio of material and liquid is 1 ： 40, and the concentration of ethanol is 70%. Under the optimal conditions, the extraction ratio of capsaicin is 0. 389 %.
出处
《中国调味品》
CAS
北大核心
2015年第4期88-89,98,共3页
China Condiment
关键词
辣椒素
微波
提取
capsaicin
microwave
extraction
