节点文献

Extraction of Capsaicinoids from Sanming Capsicum annuum L. by Microwave-assisted Method and the Removal Technology of Spicy Taste from Capsicum Red Pigments

免费订阅

【作者】 Wenfu ZHOUZhuyan ZHANGGuijing CHENBaohua LIUHang CHEN

【Author】 Wenfu ZHOU*, Zhuyan ZHANG, Guijing CHEN, Baohua LIU, Hang CHEN Department of Chemistry & Bioengineering, Sanming University, Sanming, Fujian 365004, China

【机构】 Department of Chemistry & Bioengineering,Sanming University

【摘要】 [Objective] To research the optimal conditions for the extraction of capsaicinoids from Sanming Capsicum annuum L. by microwave-assisted method, and to study on the removal technology of spicy taste from Capsicum Red pigments. [Method] Effects of solvent, microwave power, extraction time and solid-liquid ratio on the extraction rate of capsaicinoids were investigated by single factor test. [Result] The optimal extraction condition for capsaicinoids by microwave-assisted method was as follows: low power (200 W), 3 min extraction time, and 1∶15 solid-liquid ratio with VEthanol∶VAcetone=1∶1. Under this condition, the extraction rate of capsaicinoids was 52.5%. And the optimal condition to remove spicy taste from Capsicum Red pigments was also obtained. The removal of the spicy taste was relatively ideal under the conditions of 2.0 h soaking time, 15% NaOH concentration, 50 ℃ soaking temperature, and crude extracts (including 99.2% capsaicinoids and Capsicum Red pigments): 15% NaOH =1∶10 (g/mL). Under these conditions, spicy taste could be significantly removed. The yields and extraction rate of capsaicinoids were 2.237 mg/g and 52.5%, respectively. Capsaicinoids were colorless needle crystal with 99.2% purity and 63.5-65 ℃ melting point. [Conclusion] In-depth research on the extraction method of capsaicinoids could improve the yield and purity of capsaicinoids and could provide broad market space for the development of capsaicinoids in China.

  • 【分类号】S641.3
  • 【下载频次】50
节点文献中: 

本文链接的文献网络图示:

浏览历史:
下载历史: