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论文类型：期刊论文

发表时间：2014-01-01

发表刊物：CZECH JOURNAL OF FOOD SCIENCES

收录刊物：SCIE、EI、Scopus

卷号：32

期号：1

页面范围：109-114

ISSN号：1212-1800

关键字：partition behaviour; red pepper; recovery; three-liquid-phase system (TLPS)

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) ISHPO4/10% (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 degrees 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.