红甜椒副产品活性物质的超临界流体萃取和微胶囊化

Supercritical Fluid Extraction and Microencapsulation of Active Substances in By-products of Red Bell Pepper(Capsicum annum L.)

为了从红甜椒(Capsicum annum L.)副产品中提取并稳定储存天然维生素,本研究采用超临界二氧化碳萃取了红甜椒副产品,并研究了影响收率的不同参数。另外,本研究通过微胶囊化对红甜椒副产品中提取的维生素的稳定性进行了检测。通过比较不同萃取条件的提取率,本研究发现,天然维生素最佳提取条件是25 MPa、55℃、120 min和0.1~0.5 mm粒径。应用这些条件,维生素E和维生素原A的提取率分别为96.71%和74.91%。通过使用阿拉伯树胶作为壁材料进行喷雾干燥来包埋红甜椒提取物,本研究发现维生素热稳定性高达200℃。研究表明,提取物的微胶囊化可以提高维生素在储存时间内的稳定性。

In order to extract and stabilize the stored natural vitamins from the by-product of Capsicum annuum L.,the by-product of red sweet pepper was extracted with supercritical carbon dioxide,and different parameters affecting the yield were studied.In addition,the stability of the vitamin extracted from the by-product of red sweet pepper was tested by microencapsulation.The optimum extraction conditions of the natural vitamins were 25 MPa,55℃,120 min and 0.1~0.5 mm particle size by comparing the extraction rate of different extraction conditions.The extraction rates of vitamin E and vitamin A were 96.71%and 74.91%,respectively.The red sweet pepper extract was embedded by spray-drying using gum arabic as a wall material,and this study found that the thermal stability of the vitamins was as high as 200℃.The research shows that the microencapsulation of the extract could improve the stability of the vitamin in the storage time.