浓缩- 结晶法制备辣椒碱类化合物工艺

doi:10.7506/spkx1002-6630-201024027

食品科学 ›› 2010, Vol. 31 ›› Issue (24): 128-133.doi: 10.7506/spkx1002-6630-201024027

浓缩- 结晶法制备辣椒碱类化合物工艺

张虽栓¹，蔡花真¹,* ，张根明¹，曹德彧²

1.河南质量工程职业学院 2.中平能化集团天宏焦化公司

收稿日期:2010-09-21 修回日期:2010-11-12 出版日期:2010-12-25 发布日期:2010-12-29
通讯作者: 蔡花真 E-mail:chz1128@126.com

Preparation of Capsaicin by Condensation and Crystallization

ZHANG Sui-shuan1，CAI Hua-zhen1,*，ZHANG Gen-ming1，CAO De-yu2

1. Henan Quality Polytechnic, Pingdingshan 467000, China；
2. Tianhong Coking Company, Zhongping Energy Chemical Group, Pingdingshan 467000, China

Received:2010-09-21 Revised:2010-11-12 Online:2010-12-25 Published:2010-12-29
Contact: CAI Hua-zhen E-mail:chz1128@126.com

摘要/Abstract

摘要：

以辣椒油树脂为原料，研究浓缩、皂化和结晶条件对辣椒碱类化合物提取率和纯度的影响。采用单因素和正交试验设计优化辣椒油树脂浓缩和辣椒碱类化合物的提取工艺。结果表明：影响辣椒油树脂浓缩效果的4 个因素是甲醇体积分数＞浸提温度＞甲醇溶液用量＞浸提时间，影响辣椒碱类化合物提取率的4个因素依次为皂化时间＞pH 值＞结晶温度＞ NaOH 质量分数；获得最佳工艺条件：质量分数1.5% 的辣椒油树脂用体积分数80% 甲醇浓缩得到质量分数36% 的辣椒提取物，直接用质量分数10% NaOH 溶液在50℃条件下皂化4h，然后在5℃用稀盐酸调节pH7.0，静置结晶，提取率为86.67%。产品经HPLC 分析，纯度达97.87%。

关键词: 辣椒油树脂, 辣椒碱类化合物, 提取工艺, 皂化, 正交试验

Abstract:

Capsicum oleoresin was used as the raw material to explore the effect of condensation, saponification and crystallization on the purity and extraction rate of capsaicinoids. The optimal extraction processing conditions of capsaicin were investigated by single-factor and orthogonal experiments. Results indicated that four factors for affecting condensation efficiency according to the order from strong to weak were methanol concentration, extraction temperature, material-liquid ratio and extraction time. Similarly, four factors for affecting extraction rate of capsaicin according to the order from strong to weak were saponification time, pH, crystallization temperature and sodium hydroxide concentration during crystallization process. Therefore, the optimal processing parameters were 80% methanol using for the extract condensation, 10% sodium hydroxide using for saponification for 4 h at 50 ℃, pH adjustment to 7.0 using hydrochloric acid at 5 ℃, and then settle down and crystallization. The yield of capsaicin was up to 86.67% under the optimal processing conditions. The purity of capsaicin was 97.87% determined by HPLC.

Key words: capsicum oleoresin, capsaicinoids, extraction method, saponification, orthogonal experiment

中图分类号:

TS202.3

张虽栓1，蔡花真1,*,张根明1，曹德彧2. 浓缩- 结晶法制备辣椒碱类化合物工艺[J]. 食品科学, 2010, 31(24): 128-133.

ZHANG Sui-shuan1，CAI Hua-zhen1,*，ZHANG Gen-ming1，CAO De-yu2. Preparation of Capsaicin by Condensation and Crystallization[J]. FOOD SCIENCE, 2010, 31(24): 128-133.

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浓缩- 结晶法制备辣椒碱类化合物工艺

Preparation of Capsaicin by Condensation and Crystallization

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