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Chinese Agricultural Science Bulletin ›› 2016, Vol. 32 ›› Issue (7): 191-195.doi: 10.11924/j.issn.1000-6850.casb15100011

Special Issue: 园艺

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Extraction of Capsaicin from Fresh Red Pepper

  

  • Received:2015-10-08 Revised:2015-11-19 Accepted:2015-11-25 Online:2016-03-18 Published:2016-03-18

Abstract: In order to optimize the extracting process of capsaicin from fresh red pepper in Changsha, a single factor experiment for capsaicin extraction was conducted to investigate the effect of extraction time, extraction temperature, the ratio of solid to solvent and concentration of ethanol. Then an orthogonal experiment was carried out to determine the optimal parameters. The results showed that effect of the four factors was in the following order: extraction temperature>ratio of solid to solvent>extraction time>concentration of ethanol. The optimal condition was extracting capsaicin at 60℃ for 100 min using 80% ethanol with the ratio of solid to solvent of 1:15. And the highest extraction rate of capsaicin was 0.326‰.