Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation

doi:10.7506/spkx1002-6630-201412011

Abstract

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

CLC Number:

TS255.36

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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Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation

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