超声波辅助提取干辣椒辣椒素工艺技术研究

旨在优选超声波辅助提取干辣椒中辣椒素工艺。以辣椒素得率为考察指标，通过单因素实验初步确定乙醇浓度、提取温度、提取时间和料液比的较优范围，然后通过正交实验以及最佳方案验证性实验，优化筛选了超声波辅助乙醇溶剂提取辣椒素工艺技术。结果表明，超声波辅助提取辣椒素的过程中，各因素对辣椒素得率影响的主次顺序为乙醇浓度＞料液比＞提取时间＞提取温度，最优工艺技术为乙醇浓度95%、提取温度60℃、提取时间45 min、料液比1:35，在该工艺条件下，辣椒素得率为0.87%，显著高于水浴浸提法提取得率0.43%，且验证性实验显示标准差为0.04%，相对偏差0.04%，说明实验重复性、稳定性好。

Ultrasonic-assisted Extraction of Capsaicin in Capsicum frutescens L. var. conoides Bailey

The aim is to optimize the ultrasonic- assisted extraction technology of capsaicin in Capsicum frutescens L. var. conoides Bailey. The yield of capsaicin was used as index, and the optimal range of ethanol concentration, extracting temperature, extracting time and solid-liquid ratio were determined by single factor experiments. Then, according to orthogonal and the best scheme verification experiments, the technology and parameters of ultrasonic-assisted extraction of capsaicin in Capsicum frutescens L. var. conoides Bailey were optimized. The results showed that during ultrasonic-assisted extraction of capsaicin in Capsicum frutescens L. var. conoides Bailey, the sequence of the factors affecting the rate of capsaicin was: ethanol concentration＞solid-liquid ratio＞extracting time＞extracting temperature. The optimal technology was as follows, ethanol concentration 95%, extracting temperature 60℃, extraction time 45 min, ratio of material to liquid 1:35. Under this extraction process condition, the yield of capsaicin was 0.87%, which was significantly higher than that of water bath’s 0.43% , and the verification experiment showed that the standard deviation was 0.04% , the relative deviation was 0.04%. The results showed that the experiment had good repeatability and stability.