辣椒红色素的提取工艺及稳定性研究

红辣椒中含有纯天然辣椒红色素，研究了辣椒红色素的几种提取方法。用有机溶剂从辣椒中提取红色素，同时对不同温度、不同时间下的色素提取率进行测试，以确定最佳提取条件；研究发现，乙酸乙酯法可以有效地去除辣椒中的辣味，使产品应用于更广泛的领域。本文还研究了辣椒红色素对pH值、光照、温度、金属离子的稳定性。

Studies on tne extractive technique and stabilities of paprika pigment

Red-pepper contains natural paprika pigment.Several process to produce paprika pigment from red-pepper are studied in this paper.Paprika pigment is obtained by extracting the red-pepper with organic solvent(e.g.ethyl acetate,acetone,ethyl alcohol, n-hexane)under heating condirions. At the same time the ex-tractive rate at different temperature or time are testified to determine optimum extractive condition.The method of ethyl acetone can remove the smell of pepper.The effect of pH value,sunlight,temperature and metallic on stability of the pigment were aslo studied.