辣椒红色素与辣椒素生物技术提取与分离工艺研究 - 河北师范大学学报.pdf

35 / 4 / 河北师范大学学报/ / Vol. 35 No. 4 2011 7 JOURNALOFHEBEI NORMAL UNIVERSITY/ Natural Science Edition/ Jul. 2011 辣椒红色素与辣椒素生物技术提取与分离工艺研究 1 2 1 1 1 2 1 1 葛 兰, 付权习, 陈伟斌, 段相林, 陈德龙, 贾素桥, 胡相振, 常彦忠 ( 1. , 050016; 2. , 050011) : , ., ,. , 550 mL/L,5 ,70 ; 950mL/L,3 , 50 . : ; ; :Q 503 :A : 2011 Synchronized Extraction and Separation of Capsaicin and Capsanthin Process with Biotechnology 1 2 1 1 1 GE Lan , FU Quanxi , C EN Weibin , DUAN Xianglin , C EN Delong , 2 1 1 JIA Suqiao , U Xiangzhen , C ANG Yanzhong ( 1.The Key Laboratory of Animal Physiology, ebei Normal University, ebei Shijiazhuang 050016,China; 2. ebei uatian Foodstuffs Ltd. Co. , ebei Shijiazhuang 050011, China) Abstract:A capsaicin and capsanthin separation and purification method is set up by depending on differ ences solubility of capsaicin and capsanthin in different concentrations ethanol by ethanol ultrasonic. It is finally optimized and affirmed that the best separation and purification capsaicin condition is 550 mL/L ethanol, 5 times ultrasonic at 70 ,while capsanthin is 950 mL/L ethanol,3 times ultrasonicat 50 . Key words:capsaicin; capsanthin; synchronized extraction [ 1] () . , 88,C NO ,, 65 , 210~ 18 27 3 [ 2] 220 , , . , , [ 3] . ,, , (Capsanthin)( Capsonrubin)(