分子蒸馏技术纯化辣椒碱类物质的工艺条件优化

doi:10.7506/spkx1002-6630-201412011

食品科学

分子蒸馏技术纯化辣椒碱类物质的工艺条件优化

曹建兰1，卢俏2，张煜3,*

1.遵义医药高等专科学校，贵州遵义 563000；2.贵州省建材产品质量监督检验院，贵州贵阳 550002；
3.贵州省绿色化工与清洁能源技术重点实验室，贵州贵阳 550025

出版日期:2014-06-25 发布日期:2014-07-03
通讯作者: 张煜 E-mail:342114915@qq.com
基金资助:
贵州省科学技术基金项目（J[2010]2118）；贵州省科技支撑计划项目（SY[2012]3064）

Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation

CAO Jian-lan1, LU Qiao2, ZHANG Yu3,*

1. Zunyi Medical and Pharmaceutical College, Zunyi 563000, China;
2. Guizhou Building Material Quality Supervision Testing Center, Guiyang 550002, China;
3. Guizhou Key Laboratory for Green Chemical and Clean Energy Technology, Guiyang 550025, China

Online:2014-06-25 Published:2014-07-03
Contact: ZHANG Yu E-mail:342114915@qq.com

摘要/Abstract

摘要：

以刮膜式分子蒸馏装置对辣椒碱的纯化工艺条件进行研究，考察蒸馏温度、真空度、刮膜转速对辣椒碱纯化效果的影响；在单因素试验基础上采用三因素三水平Box-Behnken设计进行响应面优化分析，得到辣椒碱类物质的优化工艺条件为蒸馏温度170 ℃、真空度0.15 mbar、刮膜转速400 r/min，在此条件下辣椒碱类物质的质量分数由0.001 5%提高到13.11%。

关键词: 分子蒸馏技术, 辣椒碱类物质, 纯化工艺

Abstract:

Wiped-film molecular distillation was used to purify capsaicinoids from chili pepper. The effects of distillation
pressure, wiper rotation speed and distillation temperature on capsaicinoid purity were studied. Base on single-factor
experiments, a three-factor, three-level Box-Behnken design was carried out for the optimization of these three parameters by
response surface analysis. The optimized purification conditions were obtained as follows: 170 ℃, 0.15 mbar and 400 r/min
for distillation temperature, vacuum degree and wiper rotation speed, respectively. As a result, the purity of capsaicinoids
was increased from 0.001 5% to 13.11%.

Key words: molecular distillation technology, capsaicinoids, purification

中图分类号:

TS255.36

曹建兰1，卢俏2，张煜3,*. 分子蒸馏技术纯化辣椒碱类物质的工艺条件优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201412011.

CAO Jian-lan1, LU Qiao2, ZHANG Yu3,*. Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412011.

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[2]	邱细敏1，姜曼花1，谭敏1，陆艳艳1，杨小红1，冯星1，李丽立2. 富贵菜功能成份多糖提取纯化工艺优化[J]. 食品科学, 2010, 31(10): 117-121.
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分子蒸馏技术纯化辣椒碱类物质的工艺条件优化

Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation

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