摘要
以干辣椒为原料，丙酮为提取剂，用索氏提取器回流提取2h，回收溶剂后得到辣椒树脂；用碱溶液洗脱辣椒树脂中辣椒素后，得到含脂肪酸酯的辣椒红色素的粗产品，将其再用碱溶液进行水解后，过氧化铝柱除去水解生成的脂肪酸盐，最后利用硅胶层析柱分离提纯得到色价为605的游离态辣椒红色素；利用红外光谱对提纯得到的辣椒红色素进行分析检测，并对其稳定性进行了研究，发现在相同光照条件下，脱酯后得到的游离态辣椒红色素稳定性比未脱酯的辣椒红色素稳定性差。
Using rough powder of capsicum as material,and it was extracted for 2 h by SOS extraction method using acetone as extracting agent, then distilling the solution, paprika oleoresin was got. Eliminating capsaicin by alkali solution from it and the ester of capsanthin was gained. Hydro-lyzing ester of capsanthin by alkali solution and eliminating aliphatic sodium salt by Al2O3 column,extracting by silica-gel column,capsanthin was obtained（ E = 605 ）. The capsanthin was studied by Infrared spectroscopy, and the stability of capsanthin was studied too. The restdt showed that the stability of capsanthin is weaker than the undefatted capsanthin＇ s in the same illumination condition.
出处
《天然产物研究与开发》
CAS
CSCD
2007年第B05期109-112,共4页
Natural Product Research and Development
