干椒中辣椒素快速提取工艺研究

摘要

Response surface methodology is applied to optimize the extraction technology through ultrasonic wave.The main extraction factors,such as material-liquid ratio,ultrasonic temperature, ultrasonic time,ultrasonic power and extraction times are studied.The results show that the optimum conditions for capsaicin extraction are as follows:material-liquid ratio of 1∶100 (g/mL),ultrasound temperature of 50 ℃,ultrasound time of 20 min,ultrasound power of 60 W,and extraction times of twice.This method has many advantages such as short extraction time,low energy consumption, high extracting rate,good reproducibility and high sample recovery.It is very easy to measure capsaicin yield in samples rapidly and quantitatively.%采用响应面分析法优化、超声波法提取干椒中辣椒素的主要影响因素（料液比、超声温度、超声时间、超声功率和提取次数）。结果表明：辣椒素的最佳提取条件为料液比1∶100（g／mL），超声温度50℃，超声时间20 min，超声功率60 W，提取次数2次。此方法具有简便快速、能耗低、提取率高、所得数据重复性好、样品回收率高等优点，适合用于快速定量分析样品中辣椒素提取产量。