以乙醇为溶剂，采用选择性酶介导法从瓜希略辣椒（辣椒属）中提取辣椒素类化合物和类胡萝卜素。

Selective enzyme-mediated extraction of capsaicinoids and caratenoids from chili guajillo puya (Capsicum annum L.) using ethanol as solvent.

作者信息

Santamaría R I, Reyes-Duarte M D, Bárzana E, Fernando D, Gama F M, Mota M, López-Munguía A

机构信息

Instituto de Biotecnologia, UNAM, Apartado Postal 510-3, Cuernavaca, Morelos, 62271, Mexico.

出版信息

J Agric Food Chem. 2000 Jul;48(7):3063-7. doi: 10.1021/jf991242p.

DOI:10.1021/jf991242p

PMID:11032487

Abstract

The selective extraction of capsaicinoids and carotenoids from chili guajillo "puya" flour was studied. When ethanol was used as solvent, 80% of capsaicinoids and 73% of carotenoids were extracted, representing an interesting alternative for the substitution of hexane in industrial processes. Additionally, when the flour was pretreated with enzymes that break the cell wall and then dried, extraction in ethanol increased to 11 and 7% for carotenoid and capsaicinoid, respectively. A selective two-stage extraction process after the treatment with enzymes is proposed. The first step uses 30% (v/v) ethanol and releases up to 60% of the initial capsaicinoids, and the second extraction step with industrial ethanol permits the recovery of 83% of carotenoids present in the flour.

摘要

研究了从瓜希略辣椒“普亚”粉中选择性提取辣椒素类化合物和类胡萝卜素的方法。当使用乙醇作为溶剂时，可提取出80%的辣椒素类化合物和73%的类胡萝卜素，这是工业生产中替代己烷的一个有趣选择。此外，当用能破坏细胞壁的酶对该粉进行预处理然后干燥时，乙醇中类胡萝卜素和辣椒素类化合物的提取率分别提高到11%和7%。提出了一种酶处理后的选择性两步提取工艺。第一步使用30%（v/v）乙醇，可释放出高达60%的初始辣椒素类化合物，第二步用工业乙醇提取可回收该粉中83%的类胡萝卜素。