摘要
以HPLC法测定辣素总量为评价指标,采用超声波强化从辣椒中提取辣素。通过正交实验及方差分析确定了样品处理的最佳条件为:提取剂V(四氢呋喃):V(甲醇)=1∶1,提取功率100W,料液比(g:mL)=1∶5,提取时间45 min,提取3次。超声提取-HPLC测定辣素方法与传统提取检测方式相比具有提取率高、操作时间短、溶剂用量少,检测简便快捷、灵敏度高、准确度好等优点。
The ultrasonic extraction technology of capsaicin was selected by HPLC which measured the content of total capsaicin as an index. The optimum extraction condition of ultrasound was determined by orthogonal design method and variance analysis as follows： tetrahydrofuran： methanol = 1：1 （v/v）as solution, 100w as power, ratio of raw materials and solution was 1：5 （v/v）, time was 45 min, three times of extration. Compare with traditional method, Ultrasound- HPLC showed high extraction ratio, less time, more fast and sensitivity and more nicety.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第8期105-108,共4页
Food and Fermentation Industries
基金
农业部948项目资助(No.2003-T18)
关键词
辣素
辣椒素
超声提取
饱和度
capsaicinoid, capsaicin, ultrasonic extraction, saturation
