摘要
一步法从红辣椒中同时浸提辣红素和辣味素的新工艺，工艺简、成本低．本文探讨了浸提剂浓度与用量、浸提温度、浸提时间和辣椒粉粒度对浸提效果的影响，获得了一步法浸提工艺的最佳条件．
A new processing technology was put forward in extraction of capsanthin andcapsaicin from paprika in only one step.It was an improvement upon the reported processingtechnology of the extraction in different steps,It had the advantages of simplicity of technolo- gy and low production cost. The effects of the extractant,concentration and volume,extrac-tion temperature and time,the sizes of paprika powder on the results of the extraction werestudied.The suitable conditions of extraction technology have been achieved.
基金
本校青年科学基金
关键词
辣椒
萜类化合物
辣红素
辣味素
capsicum frutescons
terpenes
technology/capsanthin
capsaicin
