Ultrasound-Assisted Extraction and Heat Stability of Capsaicinoids from Doubanjiang (Bean Paste)

doi:10.7506/spkx1002-6630-201204022

Abstract

Abstract: A fast method has been developed for the extraction of capsaicinoids from Doubanjiang employing ultrasound-assisted extraction (UAE). The effects of operating parameters such as solvent type, temperature, extraction time and number of repeated extractions on the extraction rates of capaicin, dihydrocapsaicin and capsaicinoids were investigated. The optimum extraction conditions were ultrasound power of 200 W, ultrasound frequency of 40 kHz, Doubanjiang/methanol ratio of 2.5:10 (g/mL), temperature of 70 ℃, and twice-repeated extractions for 5 min each time. The results of thermal stability experiments indicated that capsaicinoid contents in Doubanjiang began to gradually decrease as the temperature increased from 130 ℃ and exhibited a distinct decrease when the temperature was over 200 ℃.

Key words: Doubanjiang, ultrasound-assisted extraction, capsaicinoids, thermal stability, high performance-liquid chromatography (HPLC)

CLC Number:

JIA Hong-feng，PENG De-chuan，LIANG Ai-hua，HE Jiang-hong，CHEN Zu-ming，HE Zhi-fei. Ultrasound-Assisted Extraction and Heat Stability of Capsaicinoids from Doubanjiang (Bean Paste)[J]. FOOD SCIENCE, 2012, 33(4): 104-108.

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Ultrasound-Assisted Extraction and Heat Stability of Capsaicinoids from Doubanjiang (Bean Paste)

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