摘要
采用热浸法从朝天椒中提取辣椒碱,采用高效液相色谱法测定其含量,并优化优化辣椒碱的热浸提工艺条件。研究结果表明,最佳提取工艺条件为漂烫温度60℃,浸提温度40℃,浸提时间3h,切碎程度0.5cm(边长),该条件下辣椒碱的提取率可达0.27%。与传统的乙醇回流法、超声辅助有机溶剂法、碱性乙醇法及减压内部沸腾法相比,朝天椒中辣椒碱的提取率都有明显提高。
Capsaicin with high purity has anti-inflammatory,bacteriostatic,analgesic and insecticidal effects,and is widely used in the pharmaceutical industry.Capsaicin was extracted from capsicum by hot dipping method,and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment.The results showed that the optimum extraction conditions were blanching temperature 60℃,extraction temperature 40 ℃,extraction time 3 hand chopping degree 0.5 cm(edge length).Under the condition the extraction rate of capsaicin could reach to 0.27%.Compared with the traditional ethanol reflux method, ultrasound-assisted organic solvent method and other methods of capsaicin extraction,such as decompression internal boiling method,the extraction rate of capsaicin had been significantly improved.
作者
张晓旭
刘红芹
周锡钦
严江
徐宝财
ZHANG Xiao-xu;LIU Hong-gin;ZHOU Xi-qin;YAN Jiang;XU Bau-cai(School of Food and Chem ical Engineering,Beijing Technology and Business University,Beijing100048,China;Beijing Key Laboratory of Flavor Chemistry〔Beijing Technology and BusinessUniversity〕,Beijing 100048,China;Beijing Higher Institution,Engineering Re sea rch Center ofFood Additives and Ingredients 〔Beijing Technology and Business University〕,Beijing 100048,China;Beijing Taste Food Source Technology Co.,Ltd.,Beijing 101200,China)
出处
《食品与机械》
北大核心
2019年第3期209-213,236,共6页
Food and Machinery
基金
北京市科技计划课题(编号:Z171100001317015)
关键词
朝天椒
辣椒碱
热浸法
capsicum
capsaicin
hot dip method
