摘要
本文报道以85％乙醇,95％乙醇、丙酮或乙酸乙酯为提取剂,从红辣椒果皮中提取辣椒红素进行的初步研究。发现随着提取溶剂的极性减小,提取量减少;极性过大时,提取物中杂质增多;当温度升高时,可以大大缩短提取时间,加速提取过程。
In this paper,the extracting of red pepper was researched by using 85% ethanol,95% ethanol, acetone or ethyl acetate as extraction solvent. The extracting amount and time were reduced with the decrease of the polarity of the solvent and the increase of extraction temperature, respectively.
出处
《湖北大学学报（自然科学版）》
CAS
1992年第2期164-166,共3页
Journal of Hubei University：Natural Science
关键词
辣椒
红素
提取剂
天然色素
食用
Red pepper ,Capsanthin, Extraction solvent, Extracting amount.
