Study on Extraction of Capsaicinoids from Capsicum frutescens L.with Cellulase Enzymolysis

Abstract

Abstract: In this paper, a new technology, extracting capsaicinoids from Capsicum frutescens L. with cellulase is studied. Some affecting factors, such as enzymatic hydrolysis temperature, pH of the enzyme solution, the time of enzymatic hydrolysis and the amount of enzyme on extraction of capsaicin are optimized. The optimum parameters are: enzyme solution pH5.3, enzymatic hydrolysis temperature 40℃, enzyme 10mg/g and time of enzymatic hydrolysis 3 hours. The extractive efficiency is 7% more than that of traditional extract with ethanol comparatively.

Key words: Capsicum frutescens L., capsaicinioids, cellulase, extraction

DONG Xin-Rong, LIU Zhong-Hua, GUO De-Yin, LI Yu-Hong, XIE Da-Ping. Study on Extraction of Capsaicinoids from Capsicum frutescens L.with Cellulase Enzymolysis[J]. FOOD SCIENCE, 2007, 28(3): 100-103.

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Study on Extraction of Capsaicinoids from Capsicum frutescens L.with Cellulase Enzymolysis

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