阙小峰,黄超群,方志成,司文会

• 1:苏州农业职业技术学院
• 2:苏州泰事达检测技术有限公司

摘要(Abstract)：

辣椒碱是食品加工中重要的辛辣感知的味源。文章总结了国内外近年来天然辣椒碱提取的新技术方法及其在食品加工中调味、抗氧化等功能性质应用的研究进展,为未来天然辣椒碱的工业化提取纯化和辣椒深加工产品的开发利用提供了理论及技术指导,进一步促进了辣椒产业的快速发展。

关键词(KeyWords)： 辣椒碱;提取方法;功能性质;食品;研究进展

Abstract:

Keywords:

基金项目(Foundation): 2020年江苏省“333高层次人才工程”中青年学术带头人资助项目(BRA2020368);; 2020年苏州高职高专院校第二批产学研合作示范基地建设项目(SJGZ20203302)

作者(Author): 阙小峰,黄超群,方志成,司文会

参考文献(References)：

• [1]李军明.辣椒的营养保健价值[J].中国食物与营养，2010(2):68-71.
• [2]HAYMAN M,KAM P C A.Capsaicin:a review of its pharmacology and clinical applications[J].Current Anaesthesia and Critical Care,2008,19(5):338-343.
• [3]齐程田，扈晓杰，程磊，等.六种天然香辛料的生理活性及研究进展[J].中国调味品，2021,46(3):185-188,194.
• [4]眭红卫，许睦农.天然香辛料中的植物化学物及其生理活性研究进展[J].中国调味品，2017,42(5):176-180.
• [5]AHUJA K D,ROBERTSON I K,GERAGHTY D P,et al.Effects of chili consumption on postprandial glucose,insulin,and energy metabolism[J].American Journal of Clinical Nutrition,2006,84(1):63-69.
• [6]杨倩，谭婷，吴娟娟，等.几种食用香辛料的抑菌活性研究[J].中国调味品，2019,44(4):23-26,34.
• [7]黄道梅，魏江霖，吴世焕，等.贵州省辣椒加工业发展现状解析[J].中国调味品，2019,44(10):187-189,194.
• [8]FATEMEH N,SAMAD N E,MOHAMMAD T,et al.Multivariate optimization of microwave-assisted extraction of capsaicin from Capsicum frutescens L.and quantitative analysis by H-NMR[J].Photochemical Analysis,2007(18):333-340.
• [9]赵爱云，滕大为，杜桂彩.辣椒精中辣椒碱的提取工艺[J].食品与发酵工业，2003,28(7):82-83.
• [10]张世文，汪万法，陈立义.离子交换法制备高纯辣椒碱类化合物[J].集美大学学报(自然科学版),2002(7):202-211.
• [11]RUMSFIELD J A,WEST D P.Topical capsaicin in dermatologic and peripheral pain disorders[J].DICP:the Annals of Pharmacotherapy,1992,25(4):381-387.
• [12]陈淑娟，彭叶.微波辅助提取黄灯笼辣椒中辣椒碱的研究[J].中国调味品，2018,43(6):156-158,164.
• [13]YAO Jinpin,MURALEEDHARAN G,AMITABH C.Supercritical carbon dioxide extration of scotch bonnet (Capsicum annuum) and quantification of capsaicin and dihydrocapsaicin[J].Agric Food Chem,1994(42):1303-1305.
• [14]张郁松.辣椒碱不同提取方法的比较研究[J].中国调味品，2009,24(3):88-90.
• [15]赵宁，王艳辉，马润宇.酶法提取辣椒素酶解条件的研究[J].中国调味品，2003(11):15-18.
• [16]NARASIMHA PRASAD B C,VINOD K,GURURAJ H B,et al.Characterization of capsaicin synthase and identification of its gene (csyl) for pungency factor capsaicin in pepper (Capsicum sp.)[J].Proceedings of the National Academy of Sciences of the United States of Ameriea,2006,103(36):13315-13320.
• [17]SALGADO-ROMAN M,BOTELLO-ALVAREZ E,RICO-MARTINEZ R.Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chili (Capsicum annuum) fruits[J].Journal of Agricultural and Food Chemistry,2008,56(21):10012-10018.
• [18]ZHAO Peipei,LU Yanmin,TAN Congping,et al.Aqueous two-phase extraction combined with chromatography:new strategies for preparative separation and purification of capsaicin from capsicum oleoresin[J].Applied Biochemistry and Biotechnology,2015,175(2):1018-1034.
• [19]夏昊云，金瑜.辣椒素的双水相萃取研究[J].食品工业，2014,35(1):164-167.
• [20]FAN Yong,LU Yanmin,Yu Bin,et al.Extraction and purification of capsaicin from capsicum oleoresin using an aqueous two-phase system combined with chromatography[J].Journal of Chromatography B:Biomedical Sciences and Applications,2017,1063:11-17.
• [21]范勇，卢艳敏，檀琮萍，等.双水相法提取天然辣椒碱[J].中国调味品，2016,41(10):22-26.
• [22]黄名勇.一种从辣椒中提取全色辣椒素的方法：中国，CN201010553018.6[P].2015.
• [23]SEWN C,RAMAKRISHNAN N R,BENG T T,et al.Puri?cation of the recombinant enhanced green fluorescent protein from Escherichia coli using alcohol plus salt aqueous two-phase systems[J].Separation and Puri?cation Technology,2018,192:130-139.
• [24]XIE Xiujuan,ZHU Dan,ZHANG Wei,et al.Microwave-assisted aqueous two phase extraction coupled with high performance liquid chromatography for simultaneous extraction and determination of four flavonoids in Crotalaria sessiliflora L.[J].Industrial Crops and Products,2017,95:632-642.
• [25]DANG Y Y,ZHANG H,XIU Z L.Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annuum L.[J].Czech Journal of Food Sciences,2014,32(1):109-114.
• [26]范三红，王娇娇，白宝清，等.三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析[J].食品科学，2020,41(20):270-277.
• [27]LAU B B Y,PANCHOMPOO J,ALDOUS L.Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids[J].New Journal of Chemistry,2015,39(2):860-867.
• [28]BAJER T,BAJEROVá P,KREMER D,et al.Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers[J].Journal of Food Composition and Analysis,2015,40:32-38.
• [29]豆甲立，傅式洲，魏增斌，等.离子液体和表面活性剂形成的双水相及其萃取性能[J].日用化学工业，2010,40(4):246-249.
• [30]余永昊，谢定源，方妍，等.固相萃取提取分离辣椒油中辣椒素的正交实验优化及检验[J].中国调味品，2020,45(12):6-12.
• [31]李晓燕，蔡强.基于物种多样性分析辣椒产品的经济效益[J].中国调味品，2020,45(11):181-184.
• [32]童光森.不同品种辣椒对香辣牛肉干调味效果影响研究[J].中国调味品，2020,45(3):83-86,91.
• [33]魏玉西，帅莉，郭道森，等.辣椒碱的抑菌活性研究[J].食品科学，2006,27(8):76-78.
• [34]吴影，古绍彬，张永杰.辣椒中辣椒碱抑菌作用的研究[J].安徽农业科学，2007(29):9130-9131.
• [35]袁杨斌，刘强，陈瑞，等.辣椒碱体外抑菌及抗氧化能力评价[J].饲料研究，2021(3):48-52.
• [36]王梦，赵佩霞，张鹏，等.辣椒碱单体、二氢辣椒碱单体和降二氢辣椒碱单体抗氧化效果研究[J].化学与生物工程，2019,36(2):8-11.
• [37]SI W H,GAO Y,MEI X,et al.Mesoporous silica nanoparticles loaded with capsaicin and their oxidation resistance in meat preservation[J].Food Chemistry,2020,344:128737.
• [38]MAGANA B E,BUITIMEA C G V,HERNANDEZ M A,et al.Amylase and glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from and fruits[J].Journal of Environmental Science and Health:Part B,2021,56(3):282-291.
• [39]陈谦，傅舒，高鹏，等.辣椒碱的提取优化及对储粮害虫的防治效果[J].江苏农业科学，2019,47(4):157-162.
• [40]欧阳建勋，刘营营，李忠海，等.辣椒素对储粮害虫防治效果研究[J].食品与机械，2012,28(1):200-204.