Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

doi:10.7506/spkx1002-6630-201002014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 60-62.doi: 10.7506/spkx1002-6630-201002014

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Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

ZHANG Jing，SHI Lei-ling，LI Hui-ping，JIA Hong-ling

College of Chinese Medicine Material, Jilin Agricultural University, Changchun 130118, China

Received:2009-02-01 Revised:2009-08-21 Online:2010-01-15 Published:2010-12-29
Contact: ZHANG Jing， E-mail:zhjing0701@163.com

Abstract

Abstract:

The optimal hot ethanol reflux extraction process of capsicum oleoresin from powdered Chaotianjiao chili variety was investigated using orthogonal array design for achieving the compromise among higher yield and relative contents of capsaicin and capsanthin in it. Results showed that an optimal compromise was obtained using three-times reflux extraction with 95% ethanol at 70 ℃ and 1:10 liquid/solid ratio (g/mL) for 5 h each time. In addition, the effect of particle size of chili powder on the above indexes was examined.

Key words: capsicum oleoresin, capsanthin, capsaicin, orthogonal test

CLC Number:

ZHANG Jing，SHI Lei-ling，LI Hui-ping，JIA Hong-ling. Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin[J]. FOOD SCIENCE, 2010, 31(2): 60-62 https://doi.org/10.7506/spkx1002-6630-201002014

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Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

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