超声波作用下提取辣椒红色素及稳定性实验

目的研究辣椒红色素的提取工艺并探讨其储存条件。方法采用有机溶剂从辣椒中提取红色素，对不同温度、不同时间下的色素提取率进行测试，以确定最佳提取条件；同时在超声波作用下从辣椒中提取辣椒红素，以辣椒红素的收率为指标，运用正交法确定了乙醇超声提取辣椒红素的最佳条件。结果温度：50℃；液固比（ml／g）为1：8，超声时间为10min，超声波功率为400W。与浸提法比较，超声提取极大地缩短了提取时间，而且收率有明显提高。结论色素在酸性条件下相对稳定且蔗糖有助于其稳定性。光照、加热、金属离子对色素的影响不大。

The stability and extraction of the pigment from Paprika Under Ultrasonic

Objective： To study the extraction process and its storage conditions of Paprika. Methods：Paprika pigment was obtained by extracting the red-pepper with organic solvent. The extractive rate at different temperature and time was testified to determine optimum extractive conditions. At the same time the technology of paprika red extraction was studied by using yield as an index by ultrasonic-assisted technique. The optimum extraction condition of ultrasonic-assisted technique was determined by orthogonal experiment. Results ：Temperature was50℃ ;The amount of the solvent （per 10.0g paprika red pigment） was 80mL, extraction time was 10 minutes, ultrasonic-assisted technique power was 400W. Conclusion： Compared with traditional extract method, ultrasonic-assisted technique can improve the extraction yield and reduce extraction time of paprika red. The pigment is relatively stable in the acidic solution and sucrose is advantageous in its stability. Light, heat and metal ions have little impact on its stability.