| 辣椒素的提取和鉴定 |
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| 引用本文： | 石若夫,柯薇.辣椒素的提取和鉴定[J].安徽大学学报(自然科学版),2007,31(5):91-94. |
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| 作者姓名： | 石若夫 柯薇 |
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| 作者单位： | 南京理工大学,化工学院,江苏,南京,210094;浙江树人大学,生物与环境工程学院,浙江,杭州,310015 |
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| 摘 要： | 辣椒素是辣椒果实中的主要辣味成分,在现实生活中有多种用途.为了提高辣椒素的提取效率,对辣椒素提取条件进行了优化研究.结果表明,提取的较适工艺是浸取溶剂为75%乙醇,浸取温度45℃,液固比10:1,浸取时间4h,提取级数为二级,在此条件下辣椒素的提取率为3.98‰.HPLC对比分析显示分离纯化效果较好.
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| 关 键 词： | 辣椒素 提取工艺 鉴定 |
| 文章编号： | 1000-2162（2007）05-0091-04 |
| 收稿时间： | 2007-03-30 |
The isolation and identification of capsaicin |
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| SHI Ruo-fu,KE Wei.The isolation and identification of capsaicin[J].Journal of Anhui University(Natural Sciences),2007,31(5):91-94. |
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| Authors: | SHI Ruo-fu KE Wei |
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| Abstract: | Capsaicin is the mostly component of piquancy in capsicum fruit and has multifunction in true-life.To increase the isolation efficiency of capsaicin,the optimum technics of isolation and identification of capsaicin was studied.The results showed that the optimum technics of isolation was to extract about 4 hours at 45℃ in ten times 75% ethanol,under these condition capsaicin was extracted 2 times and the extraction ratio attain to 3.98‰.HPLC analysis with the control figure showed that the isolation effect was better. |
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| Keywords: | capsaicin isolation technics identification |
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