摘要
以工业生产盐焗鸡的副产物——辣味鸡油为原料,研究乙醇提取辣椒素工艺。结果表明:辣椒素的最佳提取条件为以95%乙醇作为提取溶剂,70℃提取3h,料液比1:3(g/mL);一次提取的提取率可达51.44%,一次提取无法将辣味鸡油中的辣椒素提取完全,需要经过多次提取。通过方差分析,对提取率影响因素从大到小依次为:乙醇体积分数>温度>时间>料液比。
The extraction process of capsaicin from spicy chicken oil, as an industrial salted chicken by-product, was explored in this paper. The results showed that the optimal extraction process conditions were ethanol concentration of 95%, extraction temperature of 70 ~C, extraction time of 3 h and material-liquid ratio of 1：3 （g/mL）. Under the optimal extraction process, the extraction rate of capsaicin could reach up to 51.44%. Through the analysis of variance, the factors for extraction rate from strong to weak order were ethanol concentration, extraction temperature, extraction time and material-liquid ratio.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期111-114,共4页
Food Science
基金
广东省教育部产学研结合项目(2009B090300002)
关键词
辣味鸡油
辣椒素
提取
spicy chicken oil
capsaicin
extraction
