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Efficient extraction and separation technology for effective ingredients of peppers

A technology for active ingredients and prickly ash, applied in the field of extraction of active ingredients of prickly ash, can solve the problems of prickly ash aroma, numbness substance loss, atmospheric environment pollution, long time consumption, etc., and achieves high product unit content, high product yield and simple process. Effect

Active Publication Date: 2012-10-03
CHENGUANG BIOTECH GRP CO LTD
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

This method also has defects. First, the problem of solvent residue leads to impure flavor of the product
The second is that the volatilization of the solvent during the heating process increases the product cost virtually, and causes a certain degree of pollution to the atmospheric environment
However, relying solely on the supercritical CO2 extraction method for extraction, the extraction rate of the numbness components in the pepper is low, only 40-50%, and it takes a long time and requires a lot of manpower and material resources.
In order to shorten the extraction time, increase the yield, and reduce the consumption of manpower and material resources, ethanol is usually used as an entrainer in the process of supercritical CO2 extraction of Zanthoxylum bungeanum pepper, and after extraction, it is necessary to carry out desolvation residue treatment, which not only increases the workload, but also in The process of desolvation residue treatment will cause the loss of prickly ash aroma and numbing substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0012] Take 1.35kg of ground Zanthoxylum bungeanum [Zanthoxylum bungeanum fruit powder], pass through a 20-mesh sieve, the content of essential oil of ground Zanthoxylum bungeanum is 4%, the content of Zanthoxylum oleoresin is 6.5%, put the ground Zanthoxylum bungeanum into the extraction kettle, the extraction pressure is 15MPa, extract The temperature is 40°C, the CO2 flow rate is 35L / h, and the frequency conversion ultrasonic extraction is carried out for 2 hours. 2. The temperature is 30°C, collect the pepper essential oil; then reduce the pressure of the extraction kettle to 7.2MPa, then slowly increase the extraction pressure to 27MPa, the extraction temperature rises to 45°C, the CO2 flow rate is 40L / h, and conduct frequency conversion ultrasonic extraction for 1.5 hours , the ultrasonic frequency is 35-50 kHz, the power is 1200 watts, the pressure of the first analysis kettle is 6MPa, the pressure of the second analysis kettle is 5MPa, the temperature of the first and s...

Embodiment example 2

[0014] Take 1.35kg of ground Zanthoxylum bungeanum [Zanthoxylum bungeanum fruit powder], pass through a 40-mesh sieve, the content of the essential oil of the ground Zanthoxylum bungeanum is 4%, the content of Zanthoxylum oleoresin is 6.5%, put the ground Zanthoxylum bungeanum into the extraction kettle, the extraction pressure is 18MPa, and extract The temperature is 42°C, the CO2 flow rate is 30L / h, and the frequency conversion ultrasonic extraction is carried out for 1.5 hours. The second temperature is 35°C, collect the pepper essential oil; then reduce the extraction pressure to 7MPa, then slowly increase the extraction pressure to 30MPa, the extraction temperature rises to 50°C, the CO2 flow rate is 35L / h, and conduct frequency conversion ultrasonic extraction for 1.5 hours, the ultrasonic frequency The temperature is 20-40 kHz, the power is 1200 watts, the pressure of the first analysis kettle is 6.5MPa, the pressure of the second analysis kettle is 5.4MPa, the temperatu...

Embodiment example 3

[0016] Take 1.35kg of ground Zanthoxylum bungeanum [Zanthoxylum bungeanum fruit powder], pass through a 60-mesh sieve, the content of essential oil of ground Zanthoxylum bungeanum is 4%, the content of Zanthoxylum oleoresin is 6.5%, put the ground Zanthoxylum bungeanum into the extraction kettle, the extraction pressure is 22MPa, extract The temperature is 35°C, the CO2 flow rate is 25L / h, and the frequency conversion ultrasonic extraction is carried out for 1 hour. At 40°C, collect the pepper essential oil; then reduce the extraction pressure to 7MPa, then slowly increase the extraction pressure to 28MPa, the extraction temperature rises to 55°C, the CO2 flow rate is 45L / h, and the frequency conversion ultrasonic extraction is carried out for 1.5 hours, and the ultrasonic frequency is 25 -45 kHz, the power is 1200 watts, the pressure of the first analysis kettle is 6MPa, the pressure of the second analysis kettle is 5MPa, the temperature of the first and second analysis kettle...

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Abstract

The invention relates to an extraction method of effective ingredients of peppers, in particular relating to an efficient extraction and separation technology for effective ingredients of peppers, comprising the following steps: (1) pulverization: pulverizing pepper raw materials at the temperature of 0-5 DEG C; (2) extraction and separation of the aroma ingredient of the peppers: adding pepper powder into an extraction kettle, and carrying out variable frequency ultrasonic extraction; causing mixed gas to successively enter an analytical kettle 1 and an analytical kettle 2 to collect the aroma ingredient of the peppers; and (3) extraction and separation of the spicy ingredient of the peppers: lowering the pressure of the extraction kettle to be less than or equal to 7.3MPa, then slowly raising the extraction pressure to 25-30MPa, maintaining ultrasonic frequency of 10-50khz, power of 1200w, the pressure of the analytical kettle 1 of 6-8MPa, and the pressure of the analytical kettle 2 of 4-6MPa; and collecting the numb-taste components of the peppers. The extraction method has the advantages that the process is simple, no organic solvent is adopted, and a pure physics method is adopted for extraction, and the obtained product is high in yield and high in unit content.

Description

technical field [0001] The invention relates to an extraction method of active ingredients of peppercorns, in particular to an extraction and separation process of effective ingredients of peppercorns using ultrasonic enhanced supercritical extraction, and belongs to the field of extraction and refining of natural spices. Background technique [0002] The vast majority of Zanthoxylum bungeanum is sold and consumed in the form of whole dried Zanthoxylum bungeanum peels. During storage and sales, Zanthoxylum bungeanum is prone to moisture absorption, mildew, and its aroma is easily lost. The aroma and numbness of the main components gradually weaken with time, making it difficult to preserve. [0003] Processing Zanthoxylum bungeanum into Zanthoxylum bungeanum oil can be conveniently preserved. At present, the production methods of Zanthoxylum bungeanum oil mainly include oil-soluble method, oil immersion method, oil drenching method, organic solvent extraction method, pressing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 李凤飞杨文江孙国峰
Owner CHENGUANG BIOTECH GRP CO LTD
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