摘要
[目的]探讨超声波法提取辣椒中辣椒色素的影响因素,确定超声波法提取辣椒色素的最佳条件。[方法]以乙酸乙酯为溶剂,采取超声波处理结合固液萃取法提取辣椒色素。以超声波的功率、超声的时间、温度、浸泡时间为4因素,进行3水平的单因素试验和正交试验。[结果]4个因素对超声波法提取辣椒色素的提取效果依次为:超声时间>温度>超声功率>浸泡时间。最佳提取条件:乙酸乙酯固液比为1∶10,温度70℃,500 W超声处理60 min。在该条件下将提取液蒸干,得粗提物,得率达到3.7%,较传统的有机溶剂提取法提高了1.3%。[结论]超声波提取法具有稳定、节能和提取得率高等明显的优点。
[Objective] The aim of this research was to discuss the factors effecting capsaicin extraction from capsicum by supersonic method and confirm the optimum conditions for extracting capsaicin by supersonic method. [Method] With ethyl acetate as solvent, the capsaicin was extracted by supersonic treatment combined with liquid-solid extraction. With supersonic power, time, temperature and soaking time as 4 affecting factors, the single factor test and the orthogonal test with 3 levels were conducted, [Result] The effect of 4 factors on extracting capsaicin from capsicum by supersonic method were supersonic time〉temperature〉supersonic power〉soaking time, The optimum extracting condition was ethyl acetate liquid-solid ratio of 1：10, temperature of 70℃, ultrasonic treatment at 500 W for 60 min, Under this condition, the extract was evaporated to dryness and the crude extract was obtained with the yield of 3.7 %, being 1,3 % higher than the traditional extraction by organic solvent method. [Conclusion] The extraction by supersonic method has obvious virtue of stability, energy-saving, higher yield and so on.
出处
《安徽农业科学》
CAS
北大核心
2008年第5期1728-1729,共2页
Journal of Anhui Agricultural Sciences
基金
怀化学院科技处人才引进项目资助
关键词
辣椒
辣椒素
超声波法
提取
Capsicum
Capsaicin
Supersonic method
Extraction
