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首页> 外文期刊>African Journal of Biotechnology >Optimization of ultrasonic-assisted extraction procedure of capsaicinoids from Chili peppers using orthogonal array experimental design
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Optimization of ultrasonic-assisted extraction procedure of capsaicinoids from Chili peppers using orthogonal array experimental design

机译：正交试验设计优化辣椒中辣椒素的超声辅助提取工艺

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摘要

In this present study, the optimal conditions of ultrasonic-assisted extraction (UAE) of capsaicinoids from hot Chili peppers were determined for large scale preparation. First, single factor experiments were performed to optimize the extraction procedure of capsaicinoids, and initial optimized results were: ratio of solvent to mass of 6 to 10 ml/g, extraction temperature of 25 to 35°C, and extraction time of 0 to 30 min. Then, an orthogonal array experimental design (L9(34)) was used to further optimize the extraction procedure. The results of?F-test and P-value indicated that the effect order on extraction yield of capsaicinoids from high to low was ratio of solvent to mass, extraction time, and extraction temperature. The maximum extraction yield of capsaicinoids was obtained at ratio of solvent to mass of 10 ml/g, extraction time of 40 min, and extraction temperature of 25°C. Under these conditions, the extraction yields of capsaicinoids were 2.35 ± 0.042 and 3.92 ± 0.089 mg/g for conventional and UAE methods, respectively.
机译：在本研究中，为大规模制备确定了辣椒中辣椒素类成分的超声辅助提取（UAE）的最佳条件。首先，进行单因素实验以优化辣椒素的提取工艺，初步优化结果为：溶剂质量比为6至10 ml / g，提取温度为25至35°C，提取时间为0至30分钟然后，使用正交阵列实验设计（L9（34））进一步优化提取程序。 ΔF检验和P值的结果表明，辣椒素类化合物从高到低的提取顺序依次是溶剂质量比，提取时间和提取温度。在溶剂与质量之比为10 ml / g，提取时间为40分钟，提取温度为25°C的条件下，获得了类辣椒素的最大提取产率。在这些条件下，常规方法和阿联酋方法中辣椒素的提取率分别为2.35±0.042和3.92±0.089 mg / g。

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