辣椒红素提取技术与生物活性研究进展
Journal: Agricultural Science DOI: 10.12238/as.v7i6.2590
Abstract
近年来,对辣椒红素的研究不断深入,特别是在提高其提取效率和稳定性方面取得了显著进展。本文对此进行筛选总结,讨论技术包括有机溶剂萃取、超声波溶剂提取、超临界CO2萃取技术、酶法提取,同时加以比较概括。此外,对辣椒红素生物活性的研究也日益增多,主要应用趋势向人体健康转变,其在医药和化妆品领域的应用前景广阔。
Keywords
辣椒红素；生物活性；提取技术
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[4] HAN Xiao-lan,HU Yun-feng,ZHAO Xue-zhi,HE Hong-ju(2010): Extraction and Determination of Capsanthin from Paprika.
[5] ZHANG Jing,SHI Lei-ling,LI Hui-ping,JIA Hong-ling(2010): Optimization of Hot Ethanol Reflux Extraction of Capsium Ole oresin for Compromise among Higher Yield and Relative Conte nts of Capsaicin and Capsanthin.
[6] Deng Chuan Bo,Xia Yan Bin,Deng Jie hong,Luo Feng Lian, Ou Yang Jian Xun(2012):Study on extraction technology of food capsaicin with SFC-CO2.
[7] DENG Xiang-yuan,LIU Yue-han,GAO Kun,SUN Jun-long(2012): Optimizing Microwave-assisted Extraction Process for Paprika Red Pigments Using Response Surface Methodology.
[8] Han Shi Ming Feng Yu Mei Wu Lian Lian LU Kang Ning (2022):Optimization of ultrasound-assisted Enzymatic Extrac tion of Red pigment from Capsicum annuum by Response surface Method.
[9] Jianjun,ZHU Zhangsheng,CHEN Changming,CHEN Guoju,CAO Bihao ,ZHENG,Jie,WU Hao,XIAO Yanhui,QIU Zhengkun and YAN Shua ng shuang(2023):Research Progress on Pepper Main Red Pigmen ts and Their Molecular Mechanisms of Biosynthesis.
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[11] Azusa Nishino,Hiroyuki Yasui,and Takashi Maoka(2016): Reaction of Paprika Carotenoids Capsanthin and Capsorubin with Reactive Oxygen Species.
[12] Kim,Suna、Ha,Tae Youl、Hwang,In Kyeong(2009):Analysis, Bioavailability, and Potential Healthy Effects of Capsanthin, Natural Red Pigment from Capsicum spp.
[13] Li,Yamin.Zhou,Jiawei、Wang,Lutao、Liu,Qingmeng、Zhou, Chao.Liao,Xiali.Yang,Bo(2024):Inclusion complexes of capsanthin with acyclic cucurbit[n]urils to improve its stability and ant ioxidant capacity.
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Copyright © 2024 欧阳世钰, 徐晨曦, 张洁, 阎茹意, 王艺霏
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