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超临界二氧化碳对辣椒红色素和辣素萃取分离的初步研究
引用本文:周端美,臧志清,林述英.超临界二氧化碳对辣椒红色素和辣素萃取分离的初步研究[J].福州大学学报(自然科学版),1995(1):85-88.
作者姓名:周端美  臧志清  林述英
作者单位:福州大学化学工程系
摘    要:以纯CO及以水、乙醇、丙酮作夹带剂的CO为溶剂对红辣椒进行超临界萃取,用循环法测定了辣红色素及辣素在超临界流体中的溶解度。在相同实验条件下,以水、乙醇、丙酮为夹带剂的萃取均使辣红色素、辣素溶解度比纯CO萃取的增大,且选择性显著增强。夹带剂对辣素溶解度增大效应及选择性作用顺序为水、乙醇、丙酮,色素则反之。

关 键 词:红辣椒  超临界CO2  分离  夹带剂

A Study of Separation of Capsaicin and Capsanthin with Supercritical Carbon Dioxide
Zhou Duanmei,Zang Zhiqing,Lin Shuying.A Study of Separation of Capsaicin and Capsanthin with Supercritical Carbon Dioxide[J].Journal of Fuzhou University(Natural Science Edition),1995(1):85-88.
Authors:Zhou Duanmei  Zang Zhiqing  Lin Shuying
Institution:Zhou Duanmei;Zang Zhiqing;Lin Shuying(Department of Chemical Engineering,Fuzhou University, Fuzhou,350002)
Abstract:This paper is a study of how to extract paprika with supercritical fluid which is made up of the pure CO2 and the CO2 with water,alcohol or propanone as entrainers. By the circulation flow,the solubilities of capsanthin/capsaicin in supercritical fluid are measured. Under the same T,P testing conditions,the solubilities and selectivities of capsanthin and capsaicin are larger in the supercritical fluid CO2 with entrainers than the pure CO2. Each of the entrainers,water,alcohol and propanone,in the order named, enhances the solubility and selectivity for capsanthin.
Keywords:capsicum  supercritical carbon dioxide  scparation  entrainer
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