酶法提取辣椒素酶解条件的研究

Study of enzymatic hydrolysis conditions in enzymatic extraction of capsaicin

对酶法提取干辣椒素的酶解条件进行了研究。考察了酶解温度、酶解液初始pH值、酶解时间和酶用量对辣椒素产量的影响;确定了酶解的最优条件为:酶解温度为45℃,酶解液初始pH=5.4,酶解时间为3h,酶量为7.5mg/g辣椒;对酶法提取干红辣椒中的辣椒素与传统丙酮浸提法进行比较,结果表明在一定条件下,酶法提取工艺比传统丙酮浸提法辣椒素产量提高了30%。

Using enzyme,a new technology of extracting capsaicin from hot red peppers is studied.The experiment studied the influence of enzymatic hydrolysis temperature,pH of the enzyme solution ,the time of enzymatic hydrolysis and the amount of enzyme on extraction of capsaicin.The results indicate that enzymatic hydro lysis temperature is 45 ℃,pH of enzyme solution is 5.4,the time of enzymatic hydrolysis is 3 hours and the amount of enzyme is 7.5mg/g hot peppe is the best for separating capsaicin.Compared with traditional extraction technology with acetone,the extraction yield of capsaicin is increased by 30%.