文章基本信息

标题：Capsicum annum L.
本地全文：下载
作者：Dang Y.-Y. ; Zhang H. ; Xiu Z.-L. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2014
卷号：32
期号：1
页码：109-114
DOI：10.17221/96/2013-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The extraction of capsanthin and capsaicin from red pepper ( Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K₂HPO₄/ n -hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K₂HPO₄/10% (w/w) n -hexane, capsanthin was extracted into the top n -hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of those of the conventional solvent extraction, respectively. Thus, capsanthin and capsaicin were separated through a single step at a low cost.
关键词：partition behaviour; red pepper; recovery; three-liquid-phase system (TLPS)