Study on optimum process for extracting capsaicin in paprika (Capsicum annuum L.) by orthogonal test

被引：0
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作者：
Gao, Yi [1 ]
Zhou, Chun-Shan [1 ]
Jiang, Xin-Yu [1 ]
Chen, Long-Sheng [1 ]
Chen, Yan [1 ]
机构：
[1] Institute of New Technology, Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
来源：
Linchan Huaxue Yu Gongye/Chemistry and Industry of Forest Products | 2005年 / 25卷 / 02期
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摘要：
The optimum process of extracting capsaicin, the bioactive component in paprika (Capsicum annuum L.) was studied. The optimum extraction process was optimized with orthogonal test. Experiments were made by using L9(34) orthogonal design with extractive yield of capsaicin as the index, investigating the influence of ethanol concentration, temperature, extracting time and the ratio of solid to liquid. Optimum extraction conditions were determined as follows: temperature 70°C, time 0.5 h, 70% EtOH as extracting solvent, stock ratio 1:10 (mass: volume), extracting for three times.
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页码：111 / 114
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