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Method for removing phospholipids from paprika oleoresin

A technology for dephospholipting and capsicum, which is applied in the field of capsicum red dephospholipting, can solve the problems of affecting the dephosphorization process, exceeding the phospholipid content, and high phospholipid content, and achieving the effects of simple process and convenient operation.

Inactive Publication Date: 2010-06-23
山东飞达集团生物科技股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current problem is that the phospholipid content in capsicum oleoresin is too high, which affects the despicing process, and the sediment and acetone insoluble matter in capsanthin exceed the standard, which affects the application range of capsanthin.
Although part of the phospholipids can be removed in the process of despicing, the content of phospholipids still exceeds the standard. If raw materials containing high phospholipids are used, the existing production technology cannot meet the requirements, and capsanthin and capsaicin cannot be separated well.

Method used

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  • Method for removing phospholipids from paprika oleoresin
  • Method for removing phospholipids from paprika oleoresin
  • Method for removing phospholipids from paprika oleoresin

Examples

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Effect test

Embodiment 1

[0021] Embodiment 1: the method for removing phospholipid in capsanthin in the production process

[0022] According to the different origins and varieties of capsanthin, the content of phospholipids in it varies greatly. So two options were tested. Option 1: Take 2.5L of mixed oil from the workshop, pour it into a separatory funnel and shake it evenly according to the weight ratio of mixed oil to acid aqueous solution of 1:0.5 (400g mixed oil, 200g 3‰ citric acid solution), and let it stand for stratification. Discard the acid solution in the lower layer, pour the mixed oil in the upper layer into a beaker, and place it in a 70-degree rotary evaporator to completely evaporate the solvent, then measure the color value and acetone insoluble matter of the remaining substances (AOCS method). Option 2, take 2.5L of mixed oil from the workshop, pour it into a separatory funnel according to the weight ratio of mixed oil to deionized water 1:0.5 (400g mixed oil, 200g deionized water...

Embodiment 2

[0024] Embodiment 2: the method for removing acetone insolubles in capsanthin in the production process

[0025] According to the test data, the 2007 production period will be officially applied. The raw materials are Jinta pepper and Yidu pepper from North China and Northeast China. Peppers are deseeded and stalked, crushed to 40-60 mesh, granulated, and sent to a 50-ton countercurrent rotary extractor on a conveyor belt. After continuous extraction, the saturated mixed oil solution is passed through a box filter and a double filter by a solvent pump. The device enters the pickling tank from bottom to top.

[0026] In advance, the treated softened water should be pumped into the acid water mixing tank in the workshop, and the weight of softened water is 2 tons per time. Open the inlet hole of the mixing tank and add 6kg of edible citric acid, stir to make the acid fully dissolve in water and enter the pickling tank from the acid water inlet. The acid water level is at the ...

Embodiment 3

[0027] Embodiment 3: the method for removing acetone insolubles in capsanthin in the production process

[0028] The operation step of embodiment two is identical, and raw material place of origin, kind are also identical, and 2008 annual production period changes citric acid aqueous solution into phosphoric acid aqueous solution. Finally, the acetone insoluble matter in all batches of the capsanthin product obtained is all between 0.5-1.5%.

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Abstract

The invention discloses a method for removing phospholipids from paprika oleoresin, which belongs to field of natural organic chemistry. The mixed oil which is formed by leaching the chili particles with solvent oil and filtering the chili particles is fully mixed with edible phosphoric acid water or edible citric acid water for acidification, the phospholipids in the mixed oil is dissolved in the acid water, after natural layering, the mixed oil at the upper layer is taken out, furthermore, a plurality times of settling separation of the mixed oil are conducted, the clean separation of the mixed oil and the acid water solution is achieved, and then, the mixed oil is concentrated and evaporated. The invention has simple process, convenient operation, and is beneficial for product purification; meanwhile, the extracted paprika oleoresin can be applied to food.

Description

(1) Technical field [0001] The invention belongs to the field of natural organic chemistry, in particular to a method for dephospholipid removal of capsanthin. (2) Background technology [0002] Extracting capsanthin from red peppers has already formed an industry in China. At present, the annual output of capsicum oleoresin is about 3,000 tons, which is further despiced into capsanthin for application. The current problem is that the content of phospholipid in capsicum oleoresin is too high, which affects the despicing process, and the sediment and acetone insoluble matter in capsanthin exceed the standard, which affects the application range of capsanthin. [0003] Acetone insoluble matter is one of the key indicators of capsanthin, and generally requires no more than 2%. Acetone insolubles mainly refer to phosphorus-containing fatty acid lipids. Different pepper raw materials have different phospholipid content. Generally speaking, sweet peppers have higher pigment conte...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 刘玉申史书杰田亚丽周小利马春艳
Owner 山东飞达集团生物科技股份有限公司
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