食品科学2012，Vol.33Issue(4)：104-108,5.
豆瓣中辣椒素类物质的超声波提取及其热稳定性
Ultrasound-Assisted Extraction and Heat Stability of Capsaicinoids from Doubanjiang （Bean Paste）
摘要
Abstract
A fast method has been developed for the extraction of capsaicinoids from Doubanjiang employing ultrasound- assisted extraction （UAE）. The effects of operating parameters such as solvent type, temperature, extraction time and number of repeated extractions on the extraction rates of capaicin, dihydrocapsaicin and capsaicinoids were investigated. The optimum extraction conditions were ultrasound power of 200 W, ultrasound frequency of 40 kHz, Doubanjiang/methanol ratio of 2.5：10 （g/mL）, temperature of 70 ℃, and twice-repeated extractions for 5 rain each time. The results of thermal stability experiments indicated that capsaicinoid contents in Doubanjiang began to gradually decrease as the temperature increased from 130℃ and exhibited a distinct decrease when the temperature was over 200 ℃.关键词
豆瓣/超声波提取/辣椒素/热稳定性/高效液相色谱Key words
Doubanjiang/ultrasound-assisted extraction/capsaicinoids/thermal stability/high performance-liquidchromatography (HPLC)分类
轻工纺织引用本文复制引用
贾洪锋,彭德川,梁爱华,何江红,陈祖明,贺稚非..豆瓣中辣椒素类物质的超声波提取及其热稳定性[J].食品科学,2012,33(4):104-108,5.基金项目
四川省教育厅科研项目 （）
四川省教育厅川菜发展研究中心科研项目 （）
