大学化学 >> 2025, Vol. 40 >> Issue (11): 233-240.doi: 10.12461/PKU.DXHX202412118

所属专题： 教育数字化推动高等化学教育改革

化学实验 上一篇    下一篇

数字化视角下的实验教学设计——以“从红辣椒中提取红色素”为例

孟宪娇, 马瑜佼, 李旺, 赵栖, 王一鸣, 王福贵, 张永坡, 赵晋忠   

  1. 山西农业大学基础部, 山西 晋中 030801
  • 收稿日期:2024-12-30 录用日期:2025-02-18 发布日期:2025-11-21
  • 通讯作者: 赵晋忠 E-mail:zhaojz@sxau.edu.cn Jinzhong Zhao
  • 基金资助:
    山西省高等学校教学改革创新项目(J20230379,J20230434,J20230387,J20230375)；山西省研究生课程思政示范课程项(2023SZ10)

Experimental Teaching Design of Extracting Capsanthin from Chili Peppers: A Digital Perspective

Xianjiao Meng, Yujiao Ma, Wang Li, Xi Zhao, Yiming Wang, Fugui Wang, Yongpo Zhang, Jinzhong Zhao   

  1. Department of Basic Science, Shanxi Agricultural University, Jinzhong 030801, Shanxi Province, China
  • Received:2024-12-30 Accepted:2025-02-18 Published:2025-11-21
  • Contact: Jinzhong Zhao E-mail:zhaojz@sxau.edu.cn

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摘要： “从红辣椒中提取辣椒红色素”是天然产物化学课程教学中设置的一个综合性实验，实验步骤包含了辣椒红色素的提取、分离及纯化，涉及到多个实验影响因素，以及昂贵仪器的使用、教学学时的限制等难题。数字化教学设计的有效融入，不仅让学生可以提前对路径进行优化，也可加深对实验理论的理解以及实验内容的掌握。数字化设计内容主要包含两个方面：一是采取线下“分段式”数据采集，利用数学建模对提取温度及溶剂、展开剂及洗脱剂比例配置、柱层析硅胶的高度等因素进行数值模拟，学生可通过设置不同条件数值，对预测结果进行分析，并继续进行条件优化；二是利用虚拟仿真技术，实现实验结果的动态可视化展示，帮助学生进行回流等实验装置的搭建，以及高效液相色谱(HPLC)等仪器的操作，该部分教学评价将会根据实验结果以及操作的重复次数进行自动评分。数字化设计将充分调动起学生的主观能动性，在保证有效成分活性的同时，也能提高对植物利用与保护的意识，建立起环保理念。

关键词: 天然产物, 辣椒红色素, 数值模拟, 虚拟仿真, 路径优化

Abstract: The extraction of capsanthin from red chili peppers constitutes a comprehensive experiment in natural product chemistry education. This experimental protocol encompasses the extraction, separation, and purification of capsanthin, involving multiple experimental variables, utilization of sophisticated instrumentation, and constraints on instructional time. The strategic incorporation of digital teaching methodologies facilitates both process optimization and enhanced comprehension of theoretical principles and experimental procedures. The digital framework comprises two principal components: (1) offline “segmented” data acquisition coupled with mathematical modeling for numerical simulation of extraction parameters, including temperature, solvent composition, developing/eluting agent ratios, and silica gel column height, enabling students to analyze predicted outcomes and refine experimental conditions; (2) virtual simulation technology for dynamic visualization of experimental results, assisting students in apparatus assembly (e.g., reflux systems) and instrument operation (e.g., liquid chromatography). The assessment system automatically evaluates performance based on experimental outcomes and operational repetitions. This digital approach actively engages students, ensures preservation of bioactive components, fosters awareness of plant utilization and conservation, and promotes environmental stewardship.

Key words: Natural product, Capsanthin, Numerical simulation, Virtual simulation, Path optimization