Study on optimization of microwave assisted extraction of capsaicin by water oil mixture and its application

Authors

QUE Xiao-feng, Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu 215008, China
FANG Zhi-cheng, Suzhou Tester Detection Technology Co., Ltd., Wuzhong, Jiangsu 215006, China
YU Yan, Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu 215008, China
SI Wen-hui, Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu 215008, China
XIE En-yao, Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu 215008, China

Abstract

Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the extraction agent, the solid-liquid ratio was 1∶20 （g/mL）, and the extraction time was 2.5 h at 30 ℃. The optimal extraction amount of capsaicin was 4.12 g/kg dry chili, the first extraction rate was 82.4%, and the theoretical yield was 99.45%. Conclusion: The extraction rate of capsaicin from dry pepper pretreated by high-pressure water oil mixed phase extraction technology was significantly better than traditional technology, and the processing performance is stable.

Publication Date

7-28-2021

First Page

159

Last Page

164,206

DOI

10.13652/j.issn.1003-5788.2021.07.026

Recommended Citation

Xiao-feng, QUE; Zhi-cheng, FANG; Yan, YU; Wen-hui, SI; and En-yao, XIE (2021) "Study on optimization of microwave assisted extraction of capsaicin by water oil mixture and its application," Food and Machinery: Vol. 37: Iss. 7, Article 26.
DOI: 10.13652/j.issn.1003-5788.2021.07.026
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/26

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