摘要
文章以辣椒粉为原料,以吸光度为评价指标,考察了不同提取溶剂、提取时间、辣椒目数、提取温度以及料液比对辣椒红色素提取效果的影响。在单因素实验的基础上,采用正交实验对辣椒红色素的提取工艺进行进一步优化,得到优化工艺条件。结果表明:在以60目辣椒粉为原料,95%乙醇为提取溶剂,提取温度60℃,提取时间2h,料液比为1:7(g/mL)时,辣椒红色素的提取效果最好,吸光度A可达0.718。
In the paper, the influences of the extraction solvent, extraction time, sizes of chilies, ex- traction temperature and ratio of raw material to liquid on the performances of eapsanthin extraction are investigated with the chilli powder as raw material and the absorbance of capsathin as evaluation index. Based on single factor analysis, the condition for extracting capsanthin is optimized hy orthogo- nal experiment. The result shows that the best efficiency of eapsanthin extraction is attained and the absorhanee is up to 0. 718 under the condition that 60 mesh of chilli powder is as the raw material, 95% of ethanol is as extraction solvent, extraction temperature is 60℃, extraction time is 2 hours, and solid-liquid ratio is 1 ： 7（g/mL）.
出处
《中国调味品》
CAS
北大核心
2013年第4期87-89,共3页
China Condiment
