Process for preparing soft capsules from yellow pepper extract

Abstract

The invention discloses a process for preparing soft capsules from a yellow pepper extract, which comprises the extraction of capsaicin and the manufacture of the soft capsules. A supercritical fluid extraction adopted by the process is a novel chemical separation technique, and the key point of the technique is to find out the dissolving capacity of a supercritical fluid and a changing rule influenced by a great number of factors. A supercritical CO2 fluid extraction is an extraction process which uses a CO2 fluid of which the temperature is higher than a critical temperature and the pressure is higher than a critical pressure as a streaming medium; a nearly critical fluid not only has an ultrahigh dissolving capacity to a substance, but also the dissolving accessibility of the substance changes along with the changes of the pressure or the temperature of a system, so a selective extraction can be performed conveniently by adjusting the pressure or the temperature of the system; and a solvent is nontoxic and is easy to reclaim, so the process is an environment-friendly technique. A supercritical CO2 fluid extraction device is adopted to extract the capsaicin, an obtained product has ultrahigh purity, and a residual solvent meets requirements of a national standard and can keep the bioactivity of the extract to the utmost extent, so the process has good market competitiveness.

Description

technical field [0001] The present invention relates to a preparation process of functional food. Background technique [0002] Capsaicin (Capsaicin) is a pungent ingredient in chili peppers, and the content in chili peppers is 0.1%-1%. The content of capsaicin varies with varieties, climatic conditions, maturity of pepper fruit, soil properties, etc., and generally accumulates with the increase of pepper fruit maturity. Natural capsaicin is an alkaloid containing phenolic hydroxyl groups, mainly composed of five kinds of vanilla orchid substances, of which capsaicin (C18H27NO3) is about 69%, dioxycapsaicin (C18H29NO3) is about 22%, nordioxycapsaicin (C17H27NO3) is about 22%. 7%, homodihydrocapsaicin and homocapsaicin are about 1% respectively. Capsaicin crystal products are white (or light yellow, reddish) needle-like microcrystals with a melting point range of 57-66°C and a boiling point range of 210-220°C. Soluble in methanol, ethanol, acetone, chloroform, dichlorometh...

AI Technical Summary

Problems solved by technology

Non-toxic, but h