Abstract: A method for fast fat extraction from hot pepper seeds was proposed based on ultrasonic-assisted Soxhlet extraction. The effects of seed particle size, ultrasonic power, ultrasonic treatment time, and extraction temperature on extraction rate were explored. Using one-factor-at-a-time and orthogonal array design methods, the optimal extraction conditions were determined to be particle size of 80 mesh, ultrasonic power of 70 W, ultrasonic treatment time of 30 min and extraction temperature of 25 ℃. The extraction rate of fat from 19 hot pepper varieties was in the range of 13.37%－28.81% with an average of 18.92% under the optimal extraction conditions. The main fatty acids in hot pepper seeds were linoleic acid, palmitic acid, oleic acid, stearic acid, linolenic acid, behenic acid, arachidic acid and myristic acid as determined by GC-MS analysis. Differences in fatty acid composition and content were observed among 19 hot pepper varieties.

Key words: hot pepper seed, ultrasonic, fast extraction, fatty acid