超声波法提取辣椒红色素的研究

目的]探讨超声波法提取辣椒中辣椒色素的影响因素,确定超声波法提取辣椒色素的最佳条件。方法]以乙酸乙酯为溶剂,采取超声波处理结合固液萃取法提取辣椒色素。以超声波的功率、超声的时间、温度、浸泡时间为4因素,进行3水平的单因素试验和正交试验。结果]4个因素对超声波法提取辣椒色素的提取效果依次为:超声时间>温度>超声功率>浸泡时间。最佳提取条件:乙酸乙酯固液比为1∶10,温度70℃,500 W超声处理60 min。在该条件下将提取液蒸干,得粗提物,得率达到3.7%,较传统的有机溶剂提取法提高了1.3%。结论]超声波提取法具有稳定、节能和提取得率高等明显的优点。

StUdy on Capsaicin Extraction from Capsicum by Ultrasonic Method

Objective] The aim of this research was to discuss the factors effecting capsaicin extraction from capsicum by supersonic method and confirm the optimum conditions for extracting capsaicin by supersonic method.Method] With ethyl acetate as solvent,the capsaicin was extracted by supersonic treatment combined with liquid-solid extraction.With supersonic power,time,temperature and soaking time as 4 affecting factors,the single factor test and the orthogonal test with 3 levels were conducted.Result] The effect of 4 factors on extracting capsaicin from capsicum by supersonic method were supersonic time > temperature > supersonic power > soaking time.The optimum extracting condition was ethyl acetate liquid-solid ratio of 1∶10,temperature of 70 ℃,ultrasonic treatment at 500 W for 60 min.Under this condition,the extract was evaporated to dryness and the crude extract was obtained with the yield of 3.7 %,being 1.3 % higher than the traditional extraction by organic solvent method.Conclusion] The extraction by supersonic method has obvious virtue of stability,energy-saving,higher yield and so on.