摘要
目的研究利用微波辅助方法,从三明建宁产小辣椒中提取辣椒总碱的最佳工艺条件。方法通过单因素试验考察溶剂、微波功率、时间、料液比对辣椒总碱提取率的影响,利用正交试验确定最佳提取工艺条件。结果与结论实验结果表明,辣椒总碱的最佳工艺条件为:VCH3CH2OH∶VCH3COCH3=1∶1,微波处理时间为3 min,微波功率为采用低火档,液料比为1∶15(g∶mL),浸泡时间为2 h,提取2次,辣椒总碱提取率为52.5%。选用质量浓度15%NaOH溶液,所得辣椒总碱质量(g)和15%NaOH溶液体积(mL)的配比为1∶5,在50℃浸泡2.0 h,此条件下辣味去除比较明显,辣椒总碱提取率最佳。
Aim To find the optimum technological conditions of extracting capsaicinoids from Capsicum frutescens,which was planted in Jianning County,Sanming City,Fujian,China,by microwave-assisted extraction.Methods The single factor experimental method is used to study the effect of the solvent,microwave power,microwave treatment time,and the ratio of Capsicum frutescens fruit weight to the volume of solution（g∶mL） on the extraction rate of capsaicinoids,and the optimum extraction condition of the capsaicinoids from Capsicum frutescens is determined by orthogonal test.Results and Conclusion The experiment results show that the optimal conditions of extracting capsaicinoids from capsicum frutescens by microwave-assisted extraction are as follows： VCH3CH2OH∶VCH3COCH3=1∶1,microwave treatment time is 3 min at low power,the ratio of Capsicum frutescens fruit weight to the volume of solution is 1∶15（g∶mL）,soaking time is 2 hours,extraction repeats twice and the extraction rate of capsaicinoids is up to 52.5%.Finally,the best conditions of removing pungency from capsaicinoids are that 15%（wt） NaOH solution is used,the ratio of capsaicinoids weight to NaOH solution volume is 1∶5（g∶mL）,the mixture is soaked at 50 ℃ for 2 hours.
出处
《宝鸡文理学院学报（自然科学版）》
CAS
2011年第1期30-36,54,共8页
Journal of Baoji University of Arts and Sciences(Natural Science Edition)
关键词
辣椒总碱
微波辅助提取
辛辣味去除
capsaicinoids
microwave-assisted extraction
pungency removal from capsaicinoids
