摘要
为给从辣椒中提取辣椒素提供参考,以辣椒为原料,采用醇提法提取辣椒素,考察了乙醇浓度、料液比、浸提时间和提取温度对辣椒素提取率的影响。采用正交试验对工艺条件进行了优化研究,结果表明最佳工艺条件:乙醇浓度为70%,料液比为1∶15,提取时间为60min,提取温度为70℃。在最佳工艺条件下,提取率为0.745%。
The capsaicin can be extracted from pepper with the alcohol extraction.The effects of different ethanol concentration,solid-liquid ratio,extraction period,extraction temperature on the extraction ration of capsaicin were discussed.With orthogonal test,the extraction technologies were optimized as follows：ethanol concentration 60%,solid-liquid ratio 1∶15,extraction period 60min and extraction temperature 70℃.The extraction rate of capsaicin can be up to 0.754% under the above conditions.
出处
《江苏调味副食品》
2011年第3期5-8,共4页
Jiangsu Condiment and Subsidiary Food
关键词
辣椒素
提取工艺
正交试验
capsaicin
extraction process
orthogonal test
