Process for extracting and separating capsaicin, capsicum red pigment and capsicum oleoresin crude product from red pepper
A technology of capsanthin and capsaicin, which is applied in food preparation, food science, animal feed, etc., to achieve the effects of easy recycling, high yield of active ingredients, and easy operation and control
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specific Embodiment approach
[0007] The technical measures and specific implementations adopted by the present invention are as follows:
[0008] The three-stage extraction method of the present invention prepares three extracts of capsaicin, capsicum extract and capsicum red. The content of the three extracts is as follows: the first stage is an extraction container with a certain amount of red pepper raw materials, and the weight is 1:8-12 Add 50%~80% ethanol solution and extract at 30℃~60℃ for 4~6 hours. After filtering, the capsaicin extract is obtained; the second stage is based on the weight of 1:6~10 The ethanol solution with a concentration of 80%-95% is added to the extraction container, and it is heated and refluxed for 1-3 hours at a temperature of 70℃~90℃, and then filtered to obtain the capsicum extract; the third stage is 1:1: Add an ethanol solution with a concentration of 85%-95% into the extraction container at a weight ratio of 4-8, heat reflux extraction at a temperature of 65°C-85°C for 0...
Embodiment 1
[0011] In an extraction container containing a certain amount of red pepper raw materials, add a 50% ethanol solution at a weight ratio of 1:12, and extract at 60°C for 4 hours. After filtering, the capsaicin extract is obtained; then press 1 Add a 95% ethanol solution to the extraction container at a weight ratio of :1, and extract at 90°C for 1 hour under reflux. After filtration, the capsicum extract is obtained. Finally, the weight ratio is 1:8 into the extraction container. An ethanol solution with a concentration of 85% was added, and the mixture was heated and refluxed for 2.5 hours at a temperature of 65° C., and then filtered to obtain a capsicum extract.
[0012] Then the three extracts were concentrated and distilled under reduced pressure, that is, the three extracts were placed in a reduced pressure concentration tank and a thin film evaporator for concentration and distillation to remove residues. The ethanol solvent was recovered and the solvent residue of the extra...
Embodiment 2
[0014] In an extraction container containing a certain amount of red pepper raw materials, add an 80% ethanol solution in a weight ratio of 1:8, and extract at 30°C for 6 hours. After filtering, the capsaicin extract is obtained; then press 1 Add 80% ethanol solution to the extraction container with a weight ratio of :10, heat reflux for 3 hours at a temperature of 70°C, and filter to obtain the capsicum extract; finally, transfer it to the extraction container at a weight ratio of 1:4 Add 95% ethanol solution, heat reflux for 0.5 hour at a temperature of 85° C., and filter the capsicum red extract.
[0015] Then the three extracts were concentrated and distilled under reduced pressure, that is, the three extracts were placed in a reduced pressure concentration tank and a thin film evaporator for concentration and distillation to remove residues. The ethanol solvent was recovered and the solvent residue of the extract was removed. Three crude products of capsaicin, capsaicin and ...
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