红辣椒中类胡萝卜素提取方法及工艺条件优化研究

Study on the Optimization of Extraction Method and Technological Conditions of Carotenoid in Red Pepper

以新鲜红辣椒为原料,选择不同溶剂配比、料液比、浸提温度、浸提时间作为考查因素,以β-胡萝卜素提取率为指标进行单因素试验,然后采用正交试验进一步优化提取工艺。结果表明,提取该色素的最佳工艺条件为以丙酮-石油醚(3∶7,V/V)为提取溶剂,料液比1∶6 (g∶mL),浸提温度45℃,浸提时间20 min,在此条件下β-胡萝卜素提取率可达4.31 mg/g,值得进一步深入研究。

A single factor experiment was designed to explore the relationship and trend between the solvent,the ratio of solid to liquid,the time of extraction,the temperature of extraction and the yield ofβ-carotene,and then the optimum extraction process was obtained by orthogonal design optimization experiment.The results showed that the optimum extraction conditions were as follows:acetone-petroleum ether(3∶7,V/V)was used as extraction solvent,the ratio of solid to liquid was 1∶6(g∶mL),the ultrasonic temperature was 45℃and the ultrasonic time was 20 min.Under this conditions,the extraction rate ofβ-carotene was 4.31 mg/g,and its transformation to industrial scale production needs to be further studied.