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首页> 外文会议>International Symposium on Supercritical Fluids Tome 1: Natural Products, Process amp; Equipment Development; 20030428-20030430; Versailles; FR >EXTRACTION OF VOLATILE AND FIXED OIL PRODUCTS FROM HOT PEPPERS
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EXTRACTION OF VOLATILE AND FIXED OIL PRODUCTS FROM HOT PEPPERS

机译：从辣椒中提取挥发性和不挥发油产品

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摘要

Pungent peppers belonging to the family Solanaceae and classified as the variety Capsicum annum L. var. Annum are widely cultivated in the Caribbean. They are renowned for their flavours, which originate from both the volatile oil (flavour) and the fixed oil (pungency), and are marketed both as fresh and dried products. The work described in this paper is aimed at developing processes for the extraction of these two products using supercritical carbon dioxide using a bench scale Supercritical Fluid Extraction (SFE) unit. Experiments were carried out using peppers from a single source. Analysis of the fixed oils was by HPLC after identifying the components using NMR, the major group of components being the capsaicinoids. The analysis of the volatile oils was by GC, after identifying the components using GCMS. In the initial series of experiments on fresh peppers, experiments were carried out over ranges of temperature (35℃ to 70℃) and pressures (100 to 550bar). Fixed oil yields were 0.2 to 0.3%, based on wet weight, showing no significant trends with the variables. Capsaicinoid contents were up to 75%. Yields from the dried material were an order of magnitude higher, as may be expected, but with lower capsaicinoid contents. These results were similar to those from standard solvent extraction using acetone. In the third series of experiments attempts were made to collect the volatile and fixed oils separately by pressure variation, but because the fixed oils are released to some extent at lower pressures, this could only be done by modifying the collection system. Fixed oil composition with time results are presented, both with and without using acetic acid as entrainer, these demonstrating the benefits of using the entrainer. The major components of the volatile product are also identified.
机译：属于茄科的辛辣辣椒，被归类为辣椒品种Annap L. var.。每年在加勒比海广泛种植。它们以香精油而闻名，这种香精油源于挥发油（风味剂）和不挥发油（辛辣味），并以新鲜和干燥产品的形式销售。本文所述的工作旨在开发使用台式超临界流体萃取（SFE）单元使用超临界二氧化碳萃取这两种产品的工艺。使用单一来源的胡椒进行了实验。在使用NMR鉴定组分之后，通过HPLC分析不挥发性油，主要组分为辣椒素类。使用GCMS鉴定成分后，通过GC对挥发油进行分析。在最初的新鲜胡椒实验系列中，在温度（35℃至70℃）和压力（100至550bar）的范围内进行了实验。固定油产率为湿重的0.2％至0.3％，显示变量无明显趋势。辣椒素含量高达75％。如所预期的，来自干燥材料的产量高出一个数量级，但辣椒素含量较低。这些结果与使用丙酮进行标准溶剂萃取得到的结果相似。在第三系列实验中，尝试通过压力变化分别收集挥发油和不挥发油，但是由于不挥发油在较低的压力下会释放到一定程度，因此只能通过修改收集系统来完成。给出了使用和不使用乙酸作为夹带剂的固定油成分随时间变化的结果，这些证明了使用夹带剂的好处。还确定了挥发性产品的主要成分。

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