Extraction of Capsaicin from Spicy Chicken Oil Using Ethanol

Abstract

Abstract: The extraction process of capsaicin from spicy chicken oil, as an industrial salted chicken by-product, was explored in this paper. The results showed that the optimal extraction process conditions were ethanol concentration of 95%, extraction temperature of 70 ℃, extraction time of 3 h and material-liquid ratio of 1:3 (g/mL). Under the optimal extraction process, the extraction rate of capsaicin could reach up to 51.44%. Through the analysis of variance, the factors for extraction rate from strong to weak order were ethanol concentration, extraction temperature, extraction time and material-liquid ratio.

Key words: spicy chicken oil, capsaicin, extraction

CLC Number:

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Extraction of Capsaicin from Spicy Chicken Oil Using Ethanol

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