食品科学2012，Vol.33Issue(4)：82-85,4.
碱法提取辣椒素工艺条件的优化
Optimization of Alkaline Extraction Process for Capsaicin from Chili Pepper
摘要
Abstract
In order to obtain the maximum extraction yield of capsaicin, extraction parameters such as pH, ethanol concentration, extraction time and temperature were optimized using an L9（3^4） orthogonal array design. Capsaicin content was determined by GC-MS. The results showed that capsaicin was decomposed at temperatures above 50 ℃. Slightly alkaline pH values were beneficial to the extraction of capsaicin. The extraction parameters could be ranked in decreasing order of importance in their effect on the extraction yield of capsaicin as follows： temperature 〉 ethanol concentration 〉 pH 〉 extraction time. The optimal conditions of pH, ethanol concentration, temperature and extraction time were 8, 70%, 50 ℃ and 3.5 h, respectively. Under these conditions, the average extraction yield of capsaicin were 6.812 mg/g （n = 4）.关键词
辣椒素/辣椒/碱性提取/气相色谱-质谱法Key words
capsaicin: hot pepper (Capsicumfrutescens L.)/alkaline extraction/gas chromatography-mass spectrometry(GC-MS)分类
轻工纺织引用本文复制引用
孙净,李存芝,彭宁,黄雪松..碱法提取辣椒素工艺条件的优化[J].食品科学,2012,33(4):82-85,4.基金项目
广东省高校科技成果产业化项目 （）
