摘要
以福建产干红辣椒皮为原料，采用超声波法提取辣椒红色素．研究了溶剂种类、用量和提取时间对提取率的影响，并与索氏提取法进行对比．分析了温度、pH值等因素对所提取的红色素的稳定性的影响．结果表明，超声波提取选择丙酮为溶剂，固液比为1：8，提取时间为50min，所得辣椒红色素的产率为3．4％，色价达到132．辣椒红色素稳定性随着温度升高而下降，在30～70qC范围内，辣椒红色素耐热性较好，色素损失率小，但在70qC以上色素损失率变大．辣椒红色素在酸性和中性环境中比较稳定，碱性条件下色素损失增大．
Capsicum red pigments were extracted by supersonic wave method from the dry chilli pepper from Fujian Province. The types of solvent, content of solvent and extracting time were studied in comparison with the traditional extraction method. The temperature and pH value which influence the stability of capsicum red pigments were also studied. Results show that acetone is the optimum solvent better than other three solvents. Yield ratio of the product is 3.4% and the chroma reaches 132 under the condition of 50 minutes of extracting time and 1 ： 8 of material ratio. Stability of the capsicum red pigments decreases with the increase of temperature, and within the range from 30 - 70 ℃ the capsi- cum red pigments loses little while it loses a lot when the temperature increases higher than 70 ℃. Under conditions of alkali pH values have some negative effects on the capsicum red pigments while the influence is not much under acid and neutral pH conditions.
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2008年第1期100-103,共4页
Journal of Henan Agricultural University
基金
河南农业大学博士科研基金项目(30200212)
关键词
辣椒
红色素
超声波
工艺
色价
capsicum
red pigment
supersonic wave
technology
chroma
