超声波-微波辅助溶剂提取胡椒鲜果油树脂的工艺研究

Study on the Extraction of Oleoresin from Fresh Fruit of Pepper by Ultrasonic and Microwave Assisted Solvent

以胡椒鲜果为原料,采用超声波-微波辅助溶剂提取法,结合响应面试验优化胡椒油树脂的提取工艺。在单因素试验的基础上,对影响胡椒鲜果油树脂得率及其胡椒碱含量的因素进行提取工艺优化。研究表明:微波功率300 W,超声波开启,控制提取温度55℃,胡椒鲜果油树脂超声波-微波辅助溶剂提取的最优工艺为:料液比1∶30(g/mL)、乙醇浓度75.87%,提取时间20min。实际结果油树脂得率为15.70%,油树脂中胡椒碱含量为25.680%;预测结果油树脂得率为15.52%,油树脂中胡椒碱含量为25.260%,预测值与实际结果接近。

Pepper oleoresin from fresh fruit of pepper is optimized by using ultrasonic and microwave assisted solvent extraction method. On the basis of single factor experiment, the factors affecting the yield of pepper oleoresin and piperine content in pepper oleoresin are optimized. The results of response surface analysis show that the optimal extraction conditions are as follows: microwave power is 300 W, ultrasonic power is turned on, extraction temperature is controlled at 55 ℃. The optimum extraction technology of pepper oleoresin by ultrasonic-microwave assisted solvent is as follows: ratio of material to liquid is1∶30 (g/mL), concentration of ethanol is 75.87%, extraction time is 20 min. The actual yield of oleoresin is15.70%, the content of piperine in oleoresin is 25.680%, the predicted yield of oleoresin is15.52%, and the content of piperine in oleoresin is 25.260%,the predicted value is close to the actual result.