摘要
以黄灯笼辣椒为原料提取食品级辣椒碱,在单因素试验的基础上设计正交试验,筛选出了黄灯笼辣椒中提取食品级辣椒碱的最佳工艺为:超声时间50min、超声功率80W、粉碎粒度80目、提取温度50℃、料液比1:20,一次提取率为86.32%,二次提取可达到90.95%。
Presenting the extracting technology of food capsaicin with ethanol by ultrasonic waves,based on the results of one-factor design,the orthogonal experiment results showed that the best technology of extracting capsaicin was：ultrasonic treatment time was 50 minutes,particle size was 80,the extracting temperature was 50 ℃,ratio of raw materials to solution was 1：20,under this condition,the first extraction yield of capsaicin was 86.32%,the second extraction yield of capsaicin can reach 90.95%.
出处
《食品科技》
CAS
北大核心
2012年第4期265-268,共4页
Food Science and Technology
关键词
辣椒碱
超声波
提取
工艺
capsaicin
ultrasonic wave
extraction
technology
