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《Chemical Industry Times》 2004-12
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Study on the Purification of Red Chilli Colour with Supercritical CO_2

Zhu Kai Cheng Kanghua Mao Lianshan (School of chemical Eegineering,nanjing Forestry University,Jiangsu Nanjing 210037)  
The red chilli colour product with high color value and high quality was prepared through refining capsicum oleoresin by supercritical carbon dioxide extraction method.The factors affecting color value and yields of the extractives,such as extraction pressure and extraction time were studied in detail.Suitable technological conditions were obtained as follows:extraction pressure 17 MPa(without entrainer)14 MPa(with entrainer),and extraction time 4h.The results showed that color value of the product in the absence of entrainer increased from 60 to 150 and the product yield was 93%.On the other hand,color value of the product and the product yield in the presence of entrainer were 20 higher and 2% higher than those of the product without entrainer addition,respectively.The results also showed that the capsaicin content in the product with entrainer addition was too low to detect and dissolvability of the product is better as well as without any peculiar smell and foreign odor.
【CateGory Index】: TQ28
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