摘要
研究超临界CO2萃取法中各因素对辣椒中辣椒油树脂、辣椒素、辣椒红素提取效果的影响。采用正交试验L16(45)方法,以辣椒油树脂得率、辣椒红素色值、辣椒素含量为指标,确定超临界CO2萃取的最佳工艺条件,同时研究整粒粉碎细度对辣椒中各成分提取效果的影响,并对不同产地辣椒品种提取辣椒油树脂的品质和得率进行比较。结果:超临界CO2萃取辣椒中多种有效成分的最佳工艺条件为过筛孔径4 mm的整粒辣椒粉,萃取压力25 MPa,萃取温度40℃,萃取时间4 h,夹带剂乙醇质量分数10%,乙醇体积分数95%;此条件下供试辣椒品种中,重庆石柱朝天椒提取的辣椒油树脂得率较高6.7%,香辣味很好,辣椒红素色值E460=26.9,辣椒素含量8.54%,其次是贵州小米辣及河南洛阳新一代辣椒品种。
various factors in the study of supercritical CO2 extraction of capsicum oleoresin, capsaicin and paprikaredpigmentincapsicun OrthogonalexperimentalL16（4s） methodwasuse＆Theyieldofcapsicum oleoresin, the values of paprika red pigment and the content of capsaicin were used as evaluation indicators. The effect of the size of capsicum also be studied, and compared the quality and yield of the origin of capsicum varieties to extract the capsicum oleoresin. Results： the optimal technological condition of extraction of multiple active ingredients in capsicum by supercritical CO2 extraction was sieve pore diameter 4 mm of chili powder, extraction pressure 25 MPa , extraction temperature 40 ℃, the extraction time was 4 hours, with the mass fraction of 10 % ethanol, ethanol volume fractionwas 95 %. As this condition ,pepper varieties tested, the yield of capsicum oleoresin extracted by Chongqing shizhu capsicum, was higher to 6.7 %, spicy aroma better and the values of paprika red pigment E460 = 26.9, capsaicin content was 8.54 % , and Guizhou XiaoMiLa and Henan luoyang new generation pepper varieties secondly.
出处
《食品研究与开发》
CAS
北大核心
2013年第17期30-33,共4页
Food Research and Development
关键词
辣椒
超临界CO2萃取
辣椒油树脂
辣椒素
辣椒红素
正交试验
粉碎细度
capsicum
supercritical CO2 extraction
capsicum oleoresin
capsaicin
capsanthin
orthogonaltext
crushing fineness
