동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제3권2호
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- Pages.155-163
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- 1993
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
고추 Oleoresin의 추출에 관한 연구
Extraction of Oleoresin from Korean Red Pepper
초록
This study was conducted to investigate the optimal condition of the extraction of red pepper oleoresin. The yield of oleoresin form red pepper was 24~28% when it was extracted by ethanol and methanol. and 8~10% by acetone, ethylene dichloride and n-hexane. But more than 60% of portion in alcohol extracts were moisture and sugars. Capsaicin and pigment were extracted more than 70% of those in red pepper when it was extracted by ethylene dichloride Those useful components were extracted most efficiently by mixed solvents of ethanol and ethylene dichloride at the ratio of 50:150. other extracting conditions were investigated in this studies, such as optimal extraction time was more than 3 hours, temperature was 55
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