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《Modern Food Science and Technology》 2006-04
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Research on the Ultrasonic Extraction Conditions of Capsaicin

Xiong Ke,Xia Yan-bin (Food science and technology academe,Hunan agriculture university,Changsha 410128)  
This paper studied the ultrasonic extraction of capsaicin. The total capsaicin detected by HPLC was used as evaluate index. When the ratio of tetrahydrofuran to methanol is 1:1 (v/v),the optimum extraction conditions of ultrasound of orthogonal design method was as follows: the power of ultrasonic was 100w,the ratio of raw materials to solution is 1:5,the extraction times was three and each time was 45 min.
【CateGory Index】: TS264
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