Extraction Of Functional Components In The Pepper And Research On Pepper Beverage

Pepper is one of the most commonly eaten vegetables in daily life and has very rich nutritional value. Pepper alkali and capsanthin contained therein have certain functional. With in-depth study of the pepper, it is a popular trend to value it as a medicinal and edible vegetables. Pepper deep processing has achieved certain results abroad, however, China’s chili products developed at the beginning, therefore pepper products has a huge market in China and the international.Beverage sales is very large and has great market potential.nowadays, single taste of drinks produced in our country relative to foreign, most produced drinks in China taste sweet and sour, spicy-based beverages in China’s beverage market is extremely rare.. Development of chili drinks, on the on hand, improve the use of pepper and increase their added value by open up a new path, on the other hand, do certain contribution to enrich beverage market has. Therefore, this experiment use chili powder as main raw material to determine of functional ingredients in the chili raw materials and pepper drinks, in the premise that maximize the retention of the main functional ingredients in the chili, research on chili beverage process is further developped.1.Obtained through the pepper alkali substances and capsanthin in raw materials, we concluded that:the extraction solvent used in the determination of pepper alkali substances is acetone, extraction temperature is70℃, extraction time is120min, liquid ratio is40:2, after extracted twice, pepper alkali leaching of the largest amount, the maximum of0.54%. The extraction solvent for determination of the capsanthin the is organic hexane, extraction temperature is60℃, extraction time is120min, t liquid ratio is50:2, and after extracted twice, Capsanthin measured up to8.89%.2. By research on pepper beverage process, we concluded that:the extracted pepper alkali substances is set as a standard to measure the beverage health functions, the70%ethanol is used as the extraction solvent, extraction temperature is70℃, the extraction time is120min, liquid material ratio is8:1, the extraction of pepper alkali substances reached the largest value after extracted twice. the optimum formula for pepper drink is chili extract the mixture5%,0.20%stabilizer, total sugar8%, citric acid0.10%determined by sensory evaluation.3. Obtained by determination of alkali substances and capasanthin:pepper alkali substances and capsanthin in the determination of the raw material and its optimum conditions, the UV spectrophotometer pepper alkali substances and capsanthin, draw the two components of well preserved in the drinks, drinks have preserved the chili of certain functional...