2019 年 25 巻 4 号 p. 519-528
In this study, accelerated solvent extraction (ASE) of capsanthin from red paprika was optimized by response surface methodology using a Box–Behnken design. Three independent variables (temperature, static time, and extraction solvent) were studied at 1 500 psi. As the response variable, capsanthin was quantitatively determined by ultra-performance liquid chromatography (UPLC) using a BEH C18 column after validating the capsanthin analysis method. The optimal extraction conditions were temperature of 100°C, static time of 5 min, and extraction solvent of 50% acetone/ethanol (v/v). Under the optimized condition, the yield of capsanthin extraction was 26.86 ± 3.70 mg/100 g dry weight (dw), in good agreement with the predicted value (26.12 mg/100 g dw). Compared to conventional solvent extraction, the amount of organic solvent and required extraction time was reduced. This study provides technical guidance for the industrial extraction of capsanthin and improves the utilization of red paprika.
