超声—微波协同辅助提取辣椒总碱的工艺优化

Optimization on extraction of capsaicinoids assisted by ultrasonic-microwave synergistic extracting

以红辣椒粉为原料,体积分数90%乙醇为提取溶剂,采用超声—微波协同辅助提取辣椒总碱。在单因素试验的基础上,通过正交优化试验确定较佳处理条件为:超声功率50 W、微波功率240 W、料液比120(g/mL)、处理时间480s、辣椒粉目数80目,提取次数2次。通过上述工艺处理,辣椒总碱的提取率为84.52%,与传统水浴浸提法相比,超声—微波协同辅助提取可破坏细胞结构,使有效成分进入溶剂相,具有提取时间短,提取效率高的优点。

Paprikas were soaked in 90%（V/V）ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction（UMAE）.Based on the results of single factor experiments,the optimized extraction condition were gotten with orthogonal tests：the ultrasonic power of 50 W,the microwave power of 240 W,the solidsolvent ratio of 120（g/mL）,the microwave time of 480 s,the paprikas particle size of 80 mesh,and the extracting time twice.The present study obtained an extraction rate of 84.52%.Compared with the conventional water bath extraction method,UMAE has the advantages of shorter extraction time and higher efficiency,which may be related to the effect of UMAE on destroying cellular structure of paprika and thus making capsaicinoids into the extractant.