辣椒红色素的提取和脱除辣素的研究

Study on Elimination of Peppery Element and Extraction of Pepper Pigment

以干辣椒为原料 ,研究了在色素提取过程中 ,用碱液脱除辣素的方法 ,探讨了影响色素萃取率和脱除辣素的工艺条件。结果显示 :用 15 %NaOH溶液 90℃下浸泡 1 5h可基本上脱除辣椒粉中的辣素 ;用 95 %(体积比 )的乙醇溶液在 70℃的条件下萃取 1 5h ,色素的收率较高。

We studied the elimination of pepper element and extraction of peppery pigment from the dry pepper.Effect about extraction rate of pepper pigment and technical conditions of eliminating peppery element were approached.The results showed:15% NaOH solution extracting for 1.5h at 90℃,peppery element will be eliminated;with 95% alcohol solution extracting for 1.5h at 70℃,the yield of pigment will be higher.