摘要
优化辣椒碱的减压内部沸腾法提取工艺,以提高收率和产品质量。首先采用析因设计确定需要优化的影响较大因素,然后通过最陡爬坡试验逼近这些因素的最佳区域,最后使用响应面对这些因素进行优化并与传统的醇提工艺进行对比。结果显示:影响较大的因素有解吸剂乙醇体积分数和用量以及提取剂乙醇体积分数;当这3个因素的量分别为82%、3.5mL/g和44%时,在50℃条件下提取5min辣椒碱的提取得率为0.211%;与传统乙醇回流法相比,虽然提取得率仅提高0.011%,但提取液的质量明显提高,把两者的提取液过柱纯化,减压内部沸腾提取液的辣椒碱收率及纯度分别比回流法提高15.8%和5.0%。减压内部沸腾法不但缩短了提取时间,而且提取液质量高,具有良好的工业化前景。
The extraction of capsaicin by vacuum inner ebullition was optimized to obtain improved yield and quality.Firstly,factorial design analysis was used to identify main optimization parameters.Secondly,their optimal region was approached by the steepest ascent method.Finally,response surface methodology was employed to optimize the parameters and the optimized process was compared with traditional ethanol extraction.Ethanol concentration and dosage for capsaicin adsorption and ehanol concentration for capsaicin desorption were identified as main variables.The extraction efficiency of capsaicin was 0.211% under the conditions of extraction at 50 ℃ for 5 min with 82% ethanol at a solvent-to-solid ratio of 3.5 mL/g and desorption with 44% ethanol.Compared with traditional ethanol extraction,the quality of the extract obtained using the optimized process was considerably improved despite only an 0.011% increase in extraction efficiency.After being purified by column chromatography,the extract obtained by the proposed method was increased in the recovery and purity of capsaicin by 15.8% and 5.0% respectively,compared with the one obtained by traditional ethanol extraction.Vacuum inner ebullition can shorten the time required to extract capsaicin and shows a very promising prospect for industrial applications in the extraction of high-quality capsaicin.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期72-76,共5页
Food Science
基金
广西科学研究与技术开发计划项目(桂科能05112001-3A6)
关键词
辣椒碱
响应面优化
减压内部沸腾
提取
capsaicin
response surface optimization
vacuum inner ebullition
extraction
