微波辅助提取黄灯笼辣椒中辣椒碱的研究

Optimization of Microwave Assisted Extraction of Capsaicin from Capsicum chinense

文章对微波辅助提取黄灯笼辣椒中辣椒碱的工艺进行了研究,以黄灯笼辣椒为原料,采用单因素和正交试验设计对乙醇浓度、微波功率、提取温度、提取时间的工艺条件进行了优化,得到辣椒碱的最佳提取工艺:乙醇浓度70%,微波功率550 W,提取温度75℃,提取时间18min,在此条件下辣椒碱提取率达到3.89mg/g,该方法为黄灯笼辣椒的深度开发利用提供了一定的思路和理论依据。

In this paper,the process of microwave assisted extraction of capsaicin from Capsicum chinense is studied.Using Capsicum chinense as the raw material,ethanol concentration,microwave power,extraction temperature and extraction time are optimized by single-factor and orthogonal experiments.The optimum extraction process is as follows：ethanol concentration is 70%,microwave power is 550 W,extraction temperature is 75℃,extraction time is 18 min.Under these conditions,the extraction rate of capsaicin can reach 3.89 mg/g,which provides some ideas and theoretical basis for exploitation and utilization of Capsicum chinense.