超声辅助提取辣椒中辣椒素的分析与研究

Study on Extraction and Analysis of capsaicin from pepper

建立乙醇-乙酸乙酯混合提取辣椒中辣椒素的工艺,采用高效液相色谱法测定其提取量,通过实验研究不同的影响因素对提取率的影响,并设计正交试验。确定了乙醇-乙酸乙酯(1:3)混合提取的最佳条件为,料液比1:20,辅助超声抽提时间50 min,提取温度60℃,实验优化后平均提取了达5.41 mg/g。该方法成本低,毒性低,重现性好,适合工业化生产。

To establish the method of using ethanol and ethyl acetate mixed solution to extract capsaicin from pepper,and the extraction rate was detected by HPLC. The effects of different factors on the extraction rate was studied by the single factor experiment and the orthogonal experiment was designed to optimize the process parameters. The optimum process parameters were as follows： the ratio of ethyl acetate =75%, solid-liquid ratio=1：20, extraction time=50 min, extraction temperature=60 ℃. The extraction rate of this method reached 5.41 %. This process was low cost, low toxicity and good repeatability that could be used for industrial production.