摘要
以新疆焉耆干红辣椒为研究对象,重点探究干燥方式与筛选目数对辣椒红素得率及色价的影响机制,从而确定最优化预处理工艺。结果表明,辣椒红素的得率和色价随着粒径尺寸的增大而减小,表面能增加,浸出速度加快,提取效率增加,但是粒径过小会造成颗粒表面积过大,吸附作用增强,从而降低扩散速度,阻碍辣椒红素色素浸出,从而确定最优化筛选目数为20目。原料通过热风干燥(70℃、4 h)所提取的辣椒红素的得率和色价分别为1.23%、68.20,优于真空冷冻干燥最优化条件(48 h)下的1.00%、55.78。综合考虑辣椒红素产业化产品质量与生产成本,最优预处理工艺选择热风70℃条件下干燥4 h。
The red chilli from Xinjiang Yanqi was selected as the object to investigate the effects of different drying methods and particle size on the yield and color value of extracted capsanthin so as to determine the optimal pre-treatment conditions.The results showed that the yield and color value of capsanthin decreased with the increase of particle size,the surface energy increased,the leaching speed accelerated and the extraction efficiency increased.However,too small patricle size would lead to too large particle surface area and enhanced adsorption,so as to reduce the diffusion speed and hinder the leaching of capsanthin pigment.Therefore,it was determined that the optimal screening mesh was 20 mesh.The yield and color value of extracted capsanthin heat-dried at 70℃for 4 h was 1.23%and 68.20,respectively.The values exceeded those following freeze-drying for 48 h(1.00%and 55.78).Taking into account the quality and production cost of capsanthin industrialized products,heat-drying at 70℃for 4 h was the optimal pre-treatment.
作者
李甜甜
王飞
权乔凤
韩志萍
李亚会
林意雯
李积华
LI Tian-tian;WANG Fei;QUAN Qiao-feng;HAN Zhi-ping;LI Ya-hui;LIN Yi-wen;LI Ji-hua(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430000,Hubei,China;Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524001,Guangdong,China;Key Laboratory of Storage and Processing of Fruit and Vegetable in Hainan Province,Zhanjiang 524001,Guangdong,China;General Station of Seeds in Hainan Province,Haikou 570100,Hainan,China;Lingnan Normal University,Zhanjiang 524001,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第20期108-115,166,共9页
Food Research and Development
基金
亚洲合作基金(125163012000200012)
中国热带农业科学院基本科研业务费专项资金(1630122017018、1630122017015)
广东省现代农业产业技术体系创新团队项目(2019KJ117)。
关键词
辣椒红素
色价
得率
干燥方式
粒度
capsanthin
color value
yield
drying methods
particle size
