食品科学 ›› 1999, Vol. 20 ›› Issue (10): 25-27.
• 工艺技术 • 上一篇 下一篇
陈猛, 袁东星, 许鹏翔
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CHEN Meng, YUAN Dong-Xing, XU Peng-Xiang
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摘要: 研究了利用微波能萃取干辣椒中辣椒素的新方法。以HPLC分离并定量测定所萃取的辣椒素。结果表明,与常用的乙醇室温浸取法和丙酮45℃温浸法相比,微波萃取法不仅萃取产率高,而且萃取速度快、效率高。
关键词:  , 微波萃取, 辣椒, 辣椒素
Abstract: Microwave extraction of capsaicin from dried red capsicum was studied .The result of quantitative analysis of capsaicin in the extract with HPLC indicates that cpmpared to the common methods of maceration extraction using ethanol at room temperature and acetone at 45℃ microwave extraction not only provides higher production but also has the advantages of being fast and efficient.
Key words: Microwave extraction, Capsicum, Capsaicin
陈猛, 袁东星, 许鹏翔. 微波法萃取辣椒中辣椒素的研究[J]. 食品科学, 1999, 20(10): 25-27.
CHEN Meng, YUAN Dong-Xing, XU Peng-Xiang. Study on the micro wave extraction of capsaicin in red capsicum[J]. FOOD SCIENCE, 1999, 20(10): 25-27.
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