| 一步法浸提辣红素和辣味素的工艺研究 |
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| 引用本文： | 曾盔,熊远福,文祝友.一步法浸提辣红素和辣味素的工艺研究[J].湖南农业大学学报(自然科学版),1994(4). |
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| 作者姓名： | 曾盔 熊远福 文祝友 |
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| 作者单位： | 湖南农业大学基础科学部，湖南农业大学动物科学技术学院 |
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| 摘 要： | 一步法从红辣椒中同时浸提辣红素和辣味素的新工艺，工艺简、成本低．本文探讨了浸提剂浓度与用量、浸提温度、浸提时间和辣椒粉粒度对浸提效果的影响，获得了一步法浸提工艺的最佳条件．
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| 关 键 词： | 辣椒，萜类化合物，工艺／辣红素，辣味素 |
THE TECHNOLOGY OF EXTRACTION OFCAPSANTHIN AND CAPSAICIN FROM PAPRIKA IN ONE STEP |
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| Zeng Kui Xiong Yuanfu Wen Zhuyou.THE TECHNOLOGY OF EXTRACTION OFCAPSANTHIN AND CAPSAICIN FROM PAPRIKA IN ONE STEP[J].Journal of Hunan Agricultural University,1994(4). |
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| Authors: | Zeng Kui Xiong Yuanfu Wen Zhuyou |
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| Institution: | Zeng Kui1 Xiong Yuanfu1 Wen Zhuyou2 |
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| Abstract: | A new processing technology was put forward in extraction of capsanthin andcapsaicin from paprika in only one step.It was an improvement upon the reported processingtechnology of the extraction in different steps,It had the advantages of simplicity of technolo- gy and low production cost. The effects of the extractant,concentration and volume,extrac-tion temperature and time,the sizes of paprika powder on the results of the extraction werestudied.The suitable conditions of extraction technology have been achieved. |
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| Keywords: | capsicum frutescons terpenes technology/capsanthin capsaicin |
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