作　　者： ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品科学》 2012年第4期82-85,共4页

摘　　要： 以干辣椒为原料,利用L9(34)正交试验设计研究pH值、乙醇体积分数、温度、时间对辣椒素提取率的影响,并利用气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)测定不同提取条件下的辣椒素含量。结果表明:高于50℃辣椒素易受热破坏;微碱性pH值有利于辣椒素提取;影响辣椒素提取量的因素依次为:温度>乙醇体积分数>pH值>时间,其最佳工艺条件为pH8、乙醇体积分数70%、50℃浸提3.5h,该组合条件下的平均提取量为6.812mg/g。 In order to obtain the maximum extraction yield of capsaicin, extraction parameters such as pH, ethanol concentration, extraction time and temperature were optimized using an L9（3^4） orthogonal array design. Capsaicin content was determined by GC-MS. The results showed that capsaicin was decomposed at temperatures above 50 ℃. Slightly alkaline pH values were beneficial to the extraction of capsaicin. The extraction parameters could be ranked in decreasing order of importance in their effect on the extraction yield of capsaicin as follows： temperature 〉 ethanol concentration 〉 pH 〉 extraction time. The optimal conditions of pH, ethanol concentration, temperature and extraction time were 8, 70%, 50 ℃ and 3.5 h, respectively. Under these conditions, the average extraction yield of capsaicin were 6.812 mg/g （n = 4）.

关 键 词： 辣椒素 辣椒 碱性提取 气相色谱 质谱法

领　　域： [轻工技术与工程] [轻工技术与工程]