中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
4期
88-89,98
,共3页
辣椒素%微波%提取
辣椒素%微波%提取
랄초소%미파%제취
capsaicin%microwave%extraction
采用微波法提取法,以乙醇为提取剂提取辣椒中的辣椒素,通过正交实验对辣椒素的提取工艺条件进行了优化。得到最佳的提取工艺条件:微波功率500 W、处理时间180 s、料液比1∶40、乙醇浓度70%。在此条件下,辣椒素的提取率为0.389%。
採用微波法提取法,以乙醇為提取劑提取辣椒中的辣椒素,通過正交實驗對辣椒素的提取工藝條件進行瞭優化。得到最佳的提取工藝條件:微波功率500 W、處理時間180 s、料液比1∶40、乙醇濃度70%。在此條件下,辣椒素的提取率為0.389%。
채용미파법제취법,이을순위제취제제취랄초중적랄초소,통과정교실험대랄초소적제취공예조건진행료우화。득도최가적제취공예조건:미파공솔500 W、처리시간180 s、료액비1∶40、을순농도70%。재차조건하,랄초소적제취솔위0.389%。
Capsaicin is extracted from peppers with microwave,and ethanol is used as the extraction solvent.The optimum extraction process is optimized with orthogonal test.The optimum extraction conditions are determined as follows:microwave power is 500 W,extraction time is 180 s,ratio of material and liquid is 1∶40,and the concentration of ethanol is 70%.Under the optimal conditions, the extraction ratio of capsaicin is 0.389%.