摘要
主要研究超声波法提取辣椒中辣椒素的提取工艺和影响因素,通过单因子试验和正交试验结果确定提取剂用甲醇∶四氢呋喃=1∶1,提取辣椒素的工艺条件为:提取温度50℃,提取时间40 min,料液比1∶10,1次提取。
Technology conditions and impacting factors during process of extracting capsaicin from chillies were studied by ultrasonic extraction methods. Extraction conditions according to the single factor and orthogonal test were as follows： pxtractant was mixture of mothyl alcohol and tetra hydrofuran （1：1）, ratio of material to liquid was 1：10, extracting 40 min for 1 time at 50℃.
出处
《湖南农业科学》
2012年第7期97-98,101,共3页
Hunan Agricultural Sciences
基金
公益性行业(农业)科研专项经费(200903025)
