Study On Red Pepper Seed Oil Extraction By Sub-critical Technology And Its Volatile Compound

Redpepper seeds are the by-products on pepper processing, which has not can’t get reasonable using now. The mess of oil in red pepper seed isabout 20%, which is rich inunsaturated fatty acid, is a kind of high edible value plant oils.It also contain rich plant protein and dietary fiber, all has the very high use value.Overall, the hot pepper seeds has the very high development value.The traditional extraction technology has a low extraction yield, and the protein and fiber were damagedduring the extracting. Supercritical CO2 extraction technology has the advantages such as no pollution, green, no residual organic solvent. But, the high extraction pressure need highrequirement of equipment. Subcritical fluid extraction technology as a new extraction technology,which has the advantages such as normal extractiontemperature and pressure.It can protect alive characteristics of active functional ingredients during the extracting process,is getting more and more attention in commercial process. This study used the subcritical butane extract red pepper seed oil, to exploit the value of pepper seed oil.This main results is as follows:First of all, explore the influence of volatile aroma components in red pepper seed oil with different time and temperature during the extracting. The results show that the main aroma components of pepper seed oil aldehydes, alcohols, alkenes, lipid, acids and so on. 1-Nonanal,linalool,myrcene,dipentene,1,3,6-Octatriene,3,7-dimethyl- are the main components for sweet fragrance in red pepper seed oil. 2,5-Dimethyl pyrazine, 2,6-Dimethyl pyrazine, 2,3,5,6-Tetramethylpyrazine, 2-Pentylfuran are the main components for roast nut flavor in red pepper seed oil. As the roasting time and temperature increase the contant of sweet fragrance reduce, roast nut flavor compounds content and species gradually increase.The main aroma in red pepper seed oil is roast nut flavor.Secondly, discuss various factors（extraction time, extraction temperature, extraction times, and solid-liquid ratio） impact on extraction yield in the process of subcritical extraction.,with single factor experiment design combined with response surface method. And analyzes thefatty acid composition and physicochemical indexes in red pepper seed oil. The results showed that the extraction rate is 15.04% at the condition of extraction time: 70 min, extractiontemperature:75 °C,solid-liquid ratio: 1: 30. Pepper seed contains rich unsaturated fatty acid, the contengt of linoleic acid, oleic acid and linolenic acid is 72.09%, 9.57% and 0.66% respectively, total unsaturated fatty acid content is 83.08%, which has very high edible value.Finally, set up the kinetics model of red pepper seed oil extraction by subcritical butane extraction. Which can explain the movement of oil during the extraction process. Set up kinetics equation by the reciprocal influence with temperature and coefficient of mass transfer. The value of the activation energy in washing process and two kinds of permeateprocess are 4.72kJ mol^-1、6.83kJ mol^-1、13.32kJ mol^-1respectively.