Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent

被引：24

作者：

Dong, Xinrong ^{[1
,2
]}

Li, Xia ^{[1
]}

Ding, Lei ^{[1
]}

Cui, Fuzhi ^{[1
]}

Tang, Zuojiao ^{[1
]}

Liu, Zhonghua ^{[2
]}

机构：

[1] Hunan Agr Univ, Coll Sci, Changsha 410128, Hunan, Peoples R China

[2] Hunan Agr Univ, Natl Res Ctr, Engn Technol Funct Ingredients Bot, Changsha 410128, Hunan, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期

关键词：

Stage extraction; Capsaicinoids; Red pigments; Carotenoids; Fresh red pepper (Capsicum); ANNUUM L; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; PAPRIKA; CAROTENOIDS;

D O I：

10.1016/j.lwt.2014.04.051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method for stage extraction of capsaicinoids and red pigments from fresh red peppers (FRPs) was developed in this work. Firstly, capsaicinoids were extracted from FRPs without any drying process by 40%-50% ethanol. Then red colorants without piquancy were extracted from the residues after removal of capsaicinoids using 95% ethanol as solvent with the conditions of 90 degrees C of temperature of water bath, 4 mL/g of ratio of solvent to material and 120 min of extraction time. The yield of red pigments were 89.8% of total content of red colorants in FRPs, which is about 2.2 times that of dry red peppers (DRPs) dried from equivalent FRPs. Compared with conventional methods, the new processes were simple, but gave a high yield of red pigments without remain of toxic solvent. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：396 / 402

页数：7

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