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《Journal of Anhui University(Natural Sciences)》 2007-05
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The isolation and identification of capsaicin

SHI Ruo-fu1,KE Wei2(1.School of Chemical Engineering,Nanjing University of Science and Technology,Nanjing 210094,China;2.Biology and Environment Engineering College,Zhejiang Shuren University,Hangzhou 310015,China)  
Capsaicin is the mostly component of piquancy in capsicum fruit and has multifunction in true-life.To increase the isolation efficiency of capsaicin,the optimum technics of isolation and identification of capsaicin was studied.The results showed that the optimum technics of isolation was to extract about 4 hours at 45℃ in ten times 75% ethanol,under these condition capsaicin was extracted 2 times and the extraction ratio attain to 3.98‰.HPLC analysis with the control figure showed that the isolation effect was better.
【CateGory Index】: TQ914.1
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