摘要
本文探讨超声波法提取贵州产红辣椒中辣椒红色素的工艺条件,并对不同主产区辣椒红色素含量进行评估。实验结果表明最佳的提取工艺条件是以乙酸乙酯为溶剂,温度50℃,固液比为1∶15,在400 w的超声波功率下超声处理45分钟。我们对12份来自贵州不同区域产红辣椒进行辣椒红色素的提取,通过吸光度的比较发现凯里市剑河县线椒中辣椒红色素含量最高。
The ultrasonic extraction technology of capsanthin from red pepper in Guizhou Province was optimized,and the content of capsanthin in different main producing areas was evaluated.The results showed that the optimum extraction conditions were ethyl acetate as solvent,temperature 50℃,solid-liquid ratio 1∶15,ultrasonic treatment at 400 W for 45 minutes.The capsanthin was extracted from 12 red peppers from different regions of Guizhou.By comparison of absorbance,it was found that the content of capsanthin in Jianhe line pepper was the highest among the 12 pepper varieties.
作者
陈煜
卢雪华
魏红星
汪晓
纪喆
徐伟
Chen Yu;Lu Xuehua;Wei Hongxin;Wang Xiao;Ji Zhe;Xu Wei(School of Chemical Engineering, Guizhou Institue of Technology, Guiyang 550003, China)
出处
《广东化工》
CAS
2018年第23期34-35,共2页
Guangdong Chemical Industry
基金
贵州理工学院大学生创新训练项目(201714440125)
贵州理工学院教育教学改革研究项目(2016JGYJ12)
化学工程实践教学中心(0503017008)资助
