Extraction of chilli pepper (var. Byedige) with supercritical CO2 Effect of pressure and temperature on capsaicinoid and colour extraction efficiency英文电子书.pdf

Food Chemistry Food Chemistry 87 (2004) 51–58 /locate/foodchem Extraction of chilli pepper (var. Byedige) with supercritical CO : 2 Effect of pressure and temperature on capsaicinoid and colour extraction efficiency a a b a,* Amra Perva-Uzunalic , Mojca Skerget , Bernd Weinreich , Zeljko Knez a University of Maribor, Faculty of chemistry and chemical engineering, Smetanova 17, 2000 Maribor, Slovenia b Raps GmbH CO.KG, Adalbert-Raps-Str. 1, 95326 Kulmbach, Germany Received 4 December 2002; received in revised form 23 October 2003; accepted 23 October 2003 Abstract The influence of operating parameters (pressure from 100 to 400 bar and temperature of 40, 60 and 80 C) on the extraction efficiency of capsaicinoids and colour components from chilli pepper (variety Byedige) was studied. Capsaicinoid content and colour value were determined in raw material and residue material after extraction. The colour intensities of residue material and obtained extracts were given by ASTA (American Spice Trade Association) and CU (Colour Unit) value, respectively. Total extraction yield and extraction efficiency of capsaicinoids increased with increasing pressure at constant temperature as we