期刊
NATURAL PRODUCT RESEARCH
卷 33, 期 3, 页码 447-452出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/14786419.2018.1455038
关键词
Extraction; near-infrared irradiation; microwave irradiation; ultrasound; capsaicin; dihydrocapsaicin; green chemistry
资金
- CONACyT [CVU 205289]
A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-infrared irradiation, microwave irradiation or ultrasound as the energy source and ethanol as the solvent, was compared with Soxhlet extraction. The extraction processes were monitored by gas chromatography/mass spectrometry. The new processes offer better overall yields and a higher ratio of capsaicin to dihydrocapsaicin than Soxhlet extraction. The physical effect of the different energy sources on the peppers was determined using scanning electron microscopy. Extraction of capsaicin and dihydrocapsaicin using near-infrared irradiation, which has not been previously reported, was shown to be a simple and efficient alternative extraction procedure. [GRAPHICS] .
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据