CAJ | 학술논문

以海南黄灯笼辣椒为原料，比较微波碱法、微波辅助乙醇和乙醇浸渍3种提取辣椒碱化合物的方法，优选辣椒碱类化合物的提取工艺。采用单因素试验考察了提取液浓度、料液比、浸提时间、提取温度、提取功率提取次数对辣椒素提取率的影响，采用正交设计L9（34）法优化了提取工艺参数。结果表明微波辅助乙醇提取时间最短，得率最高。最佳工艺参数为：黄灯笼辣椒干燥粉碎过30目筛后，微波辅助下，乙醇浓度为50%，料液比为1∶14（g/mL），提取时间为10 min，提取温度为70℃，功率为700 W，提取2次。优化后提取的辣椒碱化合物得率为2.192%，得到粗品的纯度最高，达22.8%，有利于进一步纯化。
이해남황등롱랄초위원료，비교미파감법、미파보조을순화을순침지3충제취랄초감화합물적방법，우선랄초감류화합물적제취공예。채용단인소시험고찰료제취액농도、료액비、침제시간、제취온도、제취공솔제취차수대랄초소제취솔적영향，채용정교설계L9（34）법우화료제취공예삼수。결과표명미파보조을순제취시간최단，득솔최고。최가공예삼수위：황등롱랄초간조분쇄과30목사후，미파보조하，을순농도위50%，료액비위1∶14（g/mL），제취시간위10 min，제취온도위70℃，공솔위700 W，제취2차。우화후제취적랄초감화합물득솔위2.192%，득도조품적순도최고，체22.8%，유리우진일보순화。
Three different extraction methods were used to extract capsaicin chemical compound from Capsicum chinense of Hai Nan. In this paper,the extraction processes about microwave alkali method, microwave-assisted ethanol and steep in ethanol method were optimized and compared. Single factor test were designed to investigate the influencing factors on extracting the capsaicin chemical compound,including: the concentration of the extracted solution, extraction time, ratio of power to extraction solvent, extraction temperature, extraction power and frequency. The orthogonal design L9(34) was designed to optimize process parameter . The results showed microwave assisted ethanol extraction cost the shortest time and got the highest yield after Capsicum chinenses were dried,ground and sieved through 30 mesh.The optimal process parameters were:50%ethanol solution, solid-liquid ratio 1∶14 g/mL, extraction time 10 min, extracting temperature 70℃, power 700 W, extracting 2 times. Capsaicin compound extraction rate was 2.192%by optimizing, the purity of the crude product was up to 22.8%,then it is conducive to purify further.