摘要
对采用超临界二氧化碳技术萃取辣椒碱进行较为系统的研究。选择萃取压力、萃取温度、分离压力、分离温度4个主要影响因素,运用均匀设计法安排试验,以高效液相色谱测定辣椒碱的含量。选择分离釜1中产物的辣椒碱含量为试验指标,用自主提出的多因素多水平试验结果可视化分析方法对多维空间试验数据进行分析。得出最佳工艺范围为萃取压力10～21MPa、萃取温度41～52℃、分离釜1压力8～8.7MPa、分离釜1温度53～60℃。
The supercritical carbon dioxide extraction of capsaicin was systematically investigated.Four factors including extraction pressure,extraction temperature,separation pressure and separation temperature were optimized by uniform design method.Capsaicin was quantitatively analyzed by HPLC.In the present study,multifactor and multilevel visual analysis method（m2VA） was proposed to analyze experimental data.As a result,the best extraction pressure,extraction temperature separation pressure and separation pressure were found to be in the ranges of 10-21 MPa,41-52 ℃,8-11 MPa and 53-60 ℃,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期117-122,共6页
Food Science
基金
安徽省教育厅重点项目(KJ2008A083)
芜湖市2007科技计划重点项目([2007]26号No.32[2007]26号No.9)
