Barbero Gerardo F, Palma Miguel, Barroso Carmelo G
Grupo de Investigación Químico Analítica del Vino y Productos Agroalimentarios, Departamento de Química Analitica, Facultad de Ciencias, Universidad de Cádiz, Apartado 40, 11510 Puerto Real, Cádiz, Spain.
Anal Chim Acta. 2006 Sep 25;578(2):227-33. doi: 10.1016/j.aca.2006.06.074. Epub 2006 Jul 4.
A new method has been developed for the extraction of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in peppers employing microwave-assisted extraction. The parameters studied are: extraction solvent (methanol, ethanol, acetone, ethyl acetate and water), temperature (50-200 degrees C), sample quantity (0.1-1 g), volume of solvent (15-50 mL) and the extraction time (5-20 min). The results found for the optimum conditions are: 125 degrees C as extraction temperature, 25 mL of solvent, 0.5 g of freshly triturated peppers and extraction for 5 min, employing 100% ethanol as solvent. The capsaicinoids obtained were stable under the optimised extraction conditions. The resulting method presents a high degree of reproducibility (R.S.D.<6%).
已经开发出一种利用微波辅助萃取法从辣椒中提取辣椒素类物质（去甲二氢辣椒素、辣椒素、二氢辣椒素、高辣椒素和高二氢辣椒素）的新方法。研究的参数有：萃取溶剂（甲醇、乙醇、丙酮、乙酸乙酯和水）、温度（50 - 200摄氏度）、样品量（0.1 - 1克）、溶剂量（15 - 50毫升）和萃取时间（5 - 20分钟）。最佳条件下得到的结果是：萃取温度为125摄氏度，溶剂量为25毫升，0.5克新鲜研磨的辣椒，以100%乙醇作为溶剂萃取5分钟。在优化的萃取条件下获得的辣椒素类物质是稳定的。所得方法具有高度的重现性（相对标准偏差<6%）。
