摘要
对一步法［４］浸提红辣椒粉所得辣红素粗品进行了脱辣精制研究，确定了最佳工艺条件。按照本工艺所获得的辣红素精品脱辣彻底，表征其色素含量的色价值为国家标准界限值的６．８倍，为国际标准限值的１．８倍，产品质量符合出口标准。精制过程中色素回收率为８０．４％，同时还回收了粗品中有经济价值的辣味素，提高了精制过程的经济效益。
The technology of refining the raw product of capsanthin extracted from papri-ka with one-step method was studied.The optimum technological conditions were deter-mined.The product refined by means of the technology was decapsaicin。Its value of colour-ing power E(449 nm)was about 135 on GB 10783-89,ASTA colour about 1805 on ISO7541,the recovery rate of the capsanthin 80.4%and the valuable capsaicin in the raw prod-uct was recovered。
基金
本校青年科学基金
关键词
辣椒
萜类比合物
工艺
精制/辣红素
辣味素
capsicum frutescens
terpenes
technology
sophistcation/capsanthin
cap-saicin
