从鲜红辣椒中直接提取辣椒素工艺技术研究

为优化从鲜红辣椒中直接提取辣椒素的工艺参数，以新鲜长沙本地小红尖椒为试验原料，首先通过单因素试验得出较佳的提取乙醇浓度、提取时间、提取温度、提取料液比等条件，然后通过正交试验以及验证试验，优化筛选了从鲜红辣椒中直接提取辣椒素的工艺条件。结果表明：影响辣椒素提取得率的因素大小依次为提取温度＞料液比＞提取时间＞提取溶剂乙醇浓度，最佳工艺条件为提取温度60℃、提取时间100 min、提取料液比1:15、提取溶剂为80%乙醇。在该工艺条件下，辣椒素得率为0.326‰。

Extraction of Capsaicin from Fresh Red Pepper

In order to optimize the extracting process of capsaicin from fresh red pepper in Changsha, a single factor experiment for capsaicin extraction was conducted to investigate the effect of extraction time, extraction temperature, the ratio of solid to solvent and concentration of ethanol. Then an orthogonal experiment was carried out to determine the optimal parameters. The results showed that effect of the four factors was in the following order: extraction temperature＞ratio of solid to solvent＞extraction time＞concentration of ethanol. The optimal condition was extracting capsaicin at 60℃ for 100 min using 80% ethanol with the ratio of solid to solvent of 1:15. And the highest extraction rate of capsaicin was 0.326‰.