摘要
[目的]研究辣椒红色素微波辅助萃取工艺及其稳定性。[方法]采用有机溶剂从辣椒中提取红色素,用单因素试验研究不同溶剂、不同微波火力、不同提取时间、不同料液比下的色素提取率,然后利用正交试验确定最佳提取条件。另外,对辣椒红色素的物理性质以及化学稳定性进行了研究。[结论]微波提取辣椒红素的最佳条件为:以乙酸乙酯为溶剂,微波火力大,料液比1∶9,微波处理时间14min。与浸提法比较,微波提取极大地缩短了提取时间,而且收率明显提高。物理性质及化学稳定性研究表明:辣椒红素是一种稳定的天然红色素,适宜在各类产品中进行添加。[结论]为辣椒红色素的提取、应用及加工中的护色提供了科学依据。
[ Objective]The research aimed to study the microwave-assisted extraction technics of paprika pigments and its stability. [ Meth- od] The capsanthin was extracted from paprika with organic solvents. The extraction rate was determined by single factor test under different microwave power, time, solid-liquid ratio, then the best extraction conditions were confirmed by orthogonal test. The physical properties of paprika pigments and its chemical stability were carried out. [ Result] The best extraction conditions of paprika pigments were as follow： ethyl acetate as solvent, microwave power high, solid-liquid ratio 1：9, microwave processing time 14 rain. Comparing with the extraction, microwave extraction had greatly shortened the extraction time, and significantly improved the yield. The results of physical properties and chemical stability analysis of paprika pigments show that the paprika pigments is a stability natural red pigment and also suitable for adding in all types of products. [ Conclusion] The study can provide scientific basis for extraction, application and color retention during processing.
出处
《安徽农业科学》
CAS
北大核心
2009年第34期17085-17087,共3页
Journal of Anhui Agricultural Sciences
基金
河北省教育厅项目(Z2009411)
关键词
辣椒红色素
微波
提取
稳定性
Paprika pigments
Microsoft
Extraction
Stability
