热浸法提取辣椒碱的工艺研究
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摘要
采用热浸法从朝天椒中提取辣椒碱,采用高效液相色谱法测定其含量,并优化优化辣椒碱的热浸提工艺条件。研究结果表明,最佳提取工艺条件为漂烫温度60℃,浸提温度40℃,浸提时间3h,切碎程度0.5cm(边长),该条件下辣椒碱的提取率可达0.27%。与传统的乙醇回流法、超声辅助有机溶剂法、碱性乙醇法及减压内部沸腾法相比,朝天椒中辣椒碱的提取率都有明显提高。
Capsaicin with high purity has anti-inflammatory,bacteriostatic,analgesic and insecticidal effects,and is widely used in the pharmaceutical industry.Capsaicin was extracted from capsicum by hot dipping method,and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment.The results showed that the optimum extraction conditions were blanching temperature 60℃,extraction temperature 40 ℃,extraction time 3 hand chopping degree 0.5 cm(edge length).Under the condition the extraction rate of capsaicin could reach to 0.27%.Compared with the traditional ethanol reflux method, ultrasound-assisted organic solvent method and other methods of capsaicin extraction,such as decompression internal boiling method,the extraction rate of capsaicin had been significantly improved.
Capsaicin with high purity has anti-inflammatory,bacteriostatic,analgesic and insecticidal effects,and is widely used in the pharmaceutical industry.Capsaicin was extracted from capsicum by hot dipping method,and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment.The results showed that the optimum extraction conditions were blanching temperature 60℃,extraction temperature 40 ℃,extraction time 3 hand chopping degree 0.5 cm(edge length).Under the condition the extraction rate of capsaicin could reach to 0.27%.Compared with the traditional ethanol reflux method, ultrasound-assisted organic solvent method and other methods of capsaicin extraction,such as decompression internal boiling method,the extraction rate of capsaicin had been significantly improved.
引文
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[14]刘荣利,刘维娜,张晨晨,等.热浸法提取仙人掌多糖工艺研究[J].现代食品,2016,3(5):103-105.
[15]白宝璋.向日葵叶片叶绿素含量的快速测定[J].中国油料,1987(4):71-73.
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[17]刘录,陈海云,刘菲菲,等.HPLC法测定云南省不同辣椒品种中辣椒碱及二氢辣椒碱的含量[J].食品工业科技,2013,34(5):299-303.
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[20]邵佩兰,徐明.正交试验优化红枣色素提取工艺[J].食品科技,2014,39(3):232-235.
[21]俞灵芳,沈勇根,上官新晨,等.超声波辅助提取辣椒碱的工艺优化[J].中国食品学报,2015,15(1):157-163.
[22]杨雅婷,陈秋萍,李天俊.微波预处理提取辣椒碱工艺及抑菌效果的研究[J].安徽农业科学,2010,38(35):20 476-20 478.
[23]张郁松.碱性乙醇法提取辣椒碱的工艺研究[J].食品研究与开发,2009,30(1):70-73.
[24]尚宪超,谭家能,杜咏梅,等.超声波辅助深共熔溶剂提取山楂绿原酸的工艺优化[J].食品科技,2018,43(9):285-289.
[25]柳昌武,陈晓光,韦藤幼,等.响应面优化减压内部沸腾法提取辣椒碱工艺[J].食品科学,2013,34(10):72-76.
[26]黄肖苗,唐华丹,郑雁萍,等.不同品种辣椒乙醇提取物抑菌活性的研究[J].安徽农业科学,2012,40(32):15 597-15 599.
[27]孙雁霞,邬晓勇,王跃华,等.超声法提取朝天椒辣椒素工艺条件研究[J].成都大学学报:自然科学版,2009,28(3):187-190.
[2]崔桂娟,谢秋涛,张群,等.辣椒中辣椒素提取方法与应用[J].食品工业科技,2018,39(13):306-310.
[3]HAZEKAWA M,HIDESHIMA Y,ONO K,et al.Anti-inflammatory effects of water extract from bell pepper(Capsicum annuum L.var.grossum)leaves in vitro[J].Experimental&Therapeutic Medicine,2017,14(5):4 349.
[4]BUITIMEA C,GENESIS V,VELEZ H,et al.GC-EIMS analysis,antifungal and anti-aflatoxigenic activity of Capsicum chinense and Piper nigrum fruits and their bioactive compounds capsaicin and piperine upon Aspergillus parasiticus[J].Natural Product Research,2018,DOI:10.1080/14786419.2018.1514395.
[5]巩倩,陈夫山.含辣椒碱的抗菌高吸水树脂的合成[J].精细石油化工进展,2006,7(12):35-38.
[6]MEGHVANSI M K,SIDDIQUI S,KHAN M H,et al.Naga chilli:apotential source of capsaicinoids with broadspectrum ethnopharmacological applications[J].Journal of Ethnopharmacology,2010,132(1):1-14.
[7]YANIK D K.Alternative to traditional olive pomace oil extraction systems:Microwave-assisted solvent extraction of oil from wet olive pomace[J].LWT-Food Science and Technology,2016,77:45-51.
[8]CHANIOTI S,TZIA C.Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology:Oil recovery,unsaponifiable matter,total phenol content and antioxidant activity[J].Food Science and Technology,2017,79:178-189.
[9]庞敏,王远辉,刘茜.超声-微波协同辅助提取辣椒总碱的工艺优化[J].食品与机械,2016,32(12):175-178.
[10]DUTTA S,BHATTACHARJEE P.Nanoliposomal encapsulates of piperine-rich black pepper extract obtained by enzyme-assisted supercritical carbon dioxide extraction[J].Food Engineering,2017,201:49-56.
[11]乌日古玛拉.蒙古扁桃种仁油脂提取工艺研究[D].呼和浩特:内蒙古师范大学,2017:6-7.
[12]李劲,张国权,欧阳韶晖,等.核桃油提取工艺研究进展[J].粮油加工,2007(8):75-77.
[13]王静,杨旭亮,王亚东,等.热浸法提取花生壳中多酚类物质的工艺研究[J].农产品加工:学刊,2008(4):70-73.
[14]刘荣利,刘维娜,张晨晨,等.热浸法提取仙人掌多糖工艺研究[J].现代食品,2016,3(5):103-105.
[15]白宝璋.向日葵叶片叶绿素含量的快速测定[J].中国油料,1987(4):71-73.
[16]乐薇,吴士筠.热浸法提取箬竹叶总黄酮的动力学试验[J].林业科技开发,2015,29(4):106-109.
[17]刘录,陈海云,刘菲菲,等.HPLC法测定云南省不同辣椒品种中辣椒碱及二氢辣椒碱的含量[J].食品工业科技,2013,34(5):299-303.
[18]胡震,张利,于海莲.辣椒碱的提取工艺[J].食品研究与开发,2010,31(6):87-90.
[19]贾恬,罗仓学,叶飞.响应面法优化超声波辅助提取黄秋葵籽油工艺研究[J].中国油脂,2017,42(11):20-23.
[20]邵佩兰,徐明.正交试验优化红枣色素提取工艺[J].食品科技,2014,39(3):232-235.
[21]俞灵芳,沈勇根,上官新晨,等.超声波辅助提取辣椒碱的工艺优化[J].中国食品学报,2015,15(1):157-163.
[22]杨雅婷,陈秋萍,李天俊.微波预处理提取辣椒碱工艺及抑菌效果的研究[J].安徽农业科学,2010,38(35):20 476-20 478.
[23]张郁松.碱性乙醇法提取辣椒碱的工艺研究[J].食品研究与开发,2009,30(1):70-73.
[24]尚宪超,谭家能,杜咏梅,等.超声波辅助深共熔溶剂提取山楂绿原酸的工艺优化[J].食品科技,2018,43(9):285-289.
[25]柳昌武,陈晓光,韦藤幼,等.响应面优化减压内部沸腾法提取辣椒碱工艺[J].食品科学,2013,34(10):72-76.
[26]黄肖苗,唐华丹,郑雁萍,等.不同品种辣椒乙醇提取物抑菌活性的研究[J].安徽农业科学,2012,40(32):15 597-15 599.
[27]孙雁霞,邬晓勇,王跃华,等.超声法提取朝天椒辣椒素工艺条件研究[J].成都大学学报:自然科学版,2009,28(3):187-190.