【作者】 彭琪； 曹庸； 肖苏饶； 赵力超；

【Author】 PENG Qi , CAO Yong,XIAO Su-rao,ZHAO Li-chao (College of Food Science, South China Agricultural University, Guangzhou 610642)

【机构】 华南农业大学食品学院；

【摘要】 利用响应面分析法(RSM),对辣椒碱的提取工艺进行优化,采用HPLC法对其含量进行检测。在单因素试验的基础上,根据Box-Behnken中心组合设计原理,采用3因素3水平的响应面分析法,运用Design-Expert7.1.1分析软件对试验数据进行响应面分析。结果表明,以10g辣椒粉为原料得到的辣椒碱的最佳提取工艺条件为:乙醇浓度69%、料液比1:10、温度60℃、时间1h,在此最优工艺条件下,测得辣椒碱含量为84.20mg。更多还原

【Abstract】 Response surface methodology(RSM) was applied to optimize the extraction conditions of capsaicin from pepper and HPLC was used to determinate the capsaicinoids.Based on the single factor tests, a three-factor and three-level Box-Behnken central composite design leading to a set of 15 combinations of these variables was performed to attain the highest yield of capsaicinoids.The results showed that the optimum extraction conditions were as follows: with 69% ethanol as the extraction solvent and a ratio of liquid to solid of 10 ml/g, at 60℃for 1h.The yield was 84.20mg.更多还原