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《Journal of Anhui Agricultural Sciences》 2007-30
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Research on the Extraction Technology of Preparing Capsaicin by Extraction Method

WU Ying et al(College of Food and Bioengineering,Henan University of Science & Technology,Luoyang,Henan 471003)  
The theoretical foundation for preparing capsaicin was established.With capsicum as raw material,the influences of ratio of material to liquid,ethanol concentration,extraction temperature and time on extraction rate were studied.The extraction technology of preparing capsaicin by organic solvent extraction was optimized by orthogonal test design.The suitable conditions of extracting capsaicin were as follows: ethanol concentration of 50%~70%,extraction temperature of 60~80 ℃,extraction time of 1 h and ratio of material to liquid of 1∶8~1∶15.The influence degree of 4 factors on the extraction rate of capsaicin was extraction temperature ethanol concentration extraction time ratio of material to liquid.The optimum technology was extracting capsicum with 70% ethanol for 3 times and 1 h at 80 ℃,with ratio of material to liquid of 1:10,on which the capsaicin yield was up to 0.456%±0.048%.Organic solvent extraction could extract capsaicin effectively and had no destructive effect on the other components in capsicum,which was a good method of preparing capsaicin.
【Fund】: 河南科技大学人才引进基金(09001151)
【CateGory Index】: TQ914.1
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