食品科学 ›› 2006, Vol. 27 ›› Issue (12): 291-295.

• 工艺技术 • 上一篇    下一篇

辣椒中红色素的提取工艺研究

刘振华,丁卓平,董洛文   

  1. 上海水产大学食品学院;
  • 出版日期:2006-12-15 发布日期:2011-11-23

Study on Extraction Process of Peppery Element

LIU Zhen-hua,DING Zhuo-ping,DONG Luo-wen   

  1. College of Food Science, Shanghai Fisheries University, Shanghai 200090, China
  • Online:2006-12-15 Published:2011-11-23

摘要: 辣椒红色素是一种优质的天然红色素,在医药、食品、轻工业等行业具有广泛的应用价值。本文以干辣椒作为原料,研究了在色素提取过程中,采用碱液脱除辣素的方法以及在色素提取中对不同有机溶剂、不同提取条件和不同提取方法进行比较,探讨了影响色素得率和脱除辣素的工艺条件。通过感官鉴定的方法确定了除辣的最佳条件:用15%NaOH溶液在90℃下浸泡1.5h可基本上脱除辣椒粉中的辣素。确定了用乙酸乙酯浸提,超声法精提干红辣椒的最佳条件。第一步浸提:每次提取时间为3h,提取温度为30℃,提取辣椒所用的溶剂量为25ml/g,提取次数3次。第二步超声法:液固比(V/m)为12:1,超声时间为1h。色素的除辣效果明显,红色素的得率为:3.67%。

关键词: 天然色素, 辣椒红色素, 正交试验, 提取方法

Abstract: Peppery element is a kind of high-quality natural red pigment. It can be extracted from dry red peppers. Peppery element has applications in the fields of medicine food, light industry and so on. We studied the elimination of peppery element and extraction of peppery pigment from the dry pepper. Effect about extraction rate of peppery pigment and technical conditions of eliminating peppery element were approached. The results showed: When 15% NaOH solution extracts for 1. 5h at 90℃,peppery element will be eliminated; By the orthogonal test, the best extraction conditions are found: ① The extraction time is 3h, the extraction temperature is 30℃, the acetone volume is 25ml for 1g hot red pepper, and the extraction times is 3. ②The technology of peppery element extraction was studied by the way of using yield as an index. The amount of the solvent (per 10.0g paprika red pigment) was 120ml, the extraction time was 1 hour. Compared with traditional extraction method, the mix preparation method could improve the extraction yield and save extraction time of paprika red. The best extraction is 3.67%.

Key words: natural pigment, paprika red, orthogonal test, extraction