摘要
目的:优化干辣椒中辣椒碱的提取工艺并探究其加工特性。方法:采用高压水油混相浸提技术预处理干辣椒,再协同微波辅助溶剂法提取辣椒碱,并应用于食品加工中。结果:水油混相预处理工艺条件为干辣椒粗粉加湿量20%、浸提温度150℃、搅拌机转速300 r/min;微波辅助提取工艺条件为预处理的辣椒粉在600 W微波功率下处理120 s,然后按料液比(m_(辣椒粉)∶V_(乙醇))1∶20(g/mL)添加65%的乙醇,在30℃恒温水浴锅中浸提2.5 h,辣椒碱最佳提取量为4.12 g/kg干辣椒,初次提取率达82.4%,3次理论得率可达99.45%。结论:高压水油混相浸提技术预处理后的干辣椒辣椒碱提取率显著优于传统浸提工艺,且加工性能稳定。
Objective:Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food.Methods:The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology,which was used to extract capsaicin with microwave-assisted solvent method,and explore the application in food processing.Results:the pretreatment conditions were as follows:20%moisture content of dry pepper powder,150℃temperature and 300 r/min rotating speed.Then microwave-assisted process conditions were as follows:the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W,then 65%ethanol was added as the extraction agent,the solid-liquid ratio was 1∶20(g/mL),and the extraction time was 2.5 h at 30℃.The optimal extraction amount of capsaicin was 4.12 g/kg dry chili,the first extraction rate was 82.4%,and the theoretical yield was 99.45%.Conclusion:The extraction rate of capsaicin from dry pepper pretreated by high-pressure water oil mixed phase extraction technology was significantly better than traditional technology,and the processing performance is stable.
作者
阙小峰
方志成
余雁
司文会
谢恩耀
QUE Xiao-feng;FANG Zhi-cheng;YU Yan;SI Wen-hui;XIE En-yao(Suzhou Polytechnic Institute of Agriculture,Suzhou,Jiangsu 215008,China;Suzhou Tester Detection Technology Co.,Ltd.,Wuzhong,Jiangsu 215006,China)
出处
《食品与机械》
北大核心
2021年第7期159-164,206,共7页
Food and Machinery
基金
江苏省“333高层次人才工程”中青年学术带头人资助项目(编号:BRA2020368)
苏州高职高专院校第二批产学研合作示范基地建设项目(编号:SJGZ20203302)
苏州农业职业技术学院院级首批课程团队建设项目(编号:SNJ20200921)。
关键词
辣椒碱
水油混相
预处理
微波辅助
提取率
capsaicin
water oil mixture
pretreatment
microwave assisted
extraction rate
