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KMID : 0380619920240020137
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 2 p.137 ~ p.141
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Effect of Some Factors on Oleoresin Extraction from Red Pepper
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박무현/Park, Mu Hyun
김현구/조길석/강국희/남은숙/Kim, Hyun Ku/Jo, Kil Suk/Kang, Kook Hee/Nam, Eun Sook
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Abstract
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To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was 20℃ and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.
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KEYWORD
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