湖南农业大学学报（自然科学版）2013，Vol.39Issue(4)：382-386,5.DOI:10.3724/SP.J.1238.2013.00382
干辣椒中辣椒红色素提取工艺的优化
Extraction technology of capsanthin from dry pepper
摘要
Abstract
With color value of capsanthin as index,dried temperature,sample size as well as chili powder size were thus determinated.Response surface methodology was applied to optimize extraction technology through vibration.The main extraction factors,such rotative speed,temperature and time used were optimized.Results showed that the best dried temperature was 60 ℃,and the optimal number of dry pepper was 20 while the most desired particle size of chili powder was 380 μ.m.The optimum conditions for capsanthin extraction were as follows:rotative speed was 230 r/min,temperature 50 ℃,and time consumed 4 h.Proven experiments have indicated that extraction through vibration under above-mentioned conditions is easy to operation with high extracting rate and ready extension.关键词
辣椒/辣椒红色素/色价/振荡提取法/响应面优化法Key words
pepper/ capsanthin/ color value/ extraction through vibration/ response surface methods分类
轻工纺织引用本文复制引用
周书栋,杨博智,张竹青,陈文超,戴雄泽..干辣椒中辣椒红色素提取工艺的优化[J].湖南农业大学学报（自然科学版）,2013,39(4):382-386,5.基金项目
国家公益性行业(农业)科研项目(200903025) （农业）
