Method for extracting panchromatic capsaicin from chili and byproducts

A technology of capsaicin and capsicum, applied in the field of extraction of capsaicin and capsanthin, and by-products after extraction, can solve the problems of high production cost, complex process, and large environmental impact, and achieve low cost, simple process, and short extraction time short effect

Active Publication Date: 2011-06-15
HUNAN TIANXIANG BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of the above methods: there are solvent residues; or the equipment investment is too large; or the production

Method used

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  • Method for extracting panchromatic capsaicin from chili and byproducts
  • Method for extracting panchromatic capsaicin from chili and byproducts
  • Method for extracting panchromatic capsaicin from chili and byproducts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Select the fresh red bell peppers without insect damage, mildew, and dark red color from Yongfeng Town, Shuangfeng County, Hunan Province, remove the pepper stalk, rinse the peppers with water, and remove impurities such as silt; Use an electric hot air tunnel dryer for hot peppers, and dry them at 60°C for 3-5 hours; mechanically crush them to 80 mesh; put the crushed materials into an extraction tank with a stirring rotor (36r / min), and extract the liquid by Water: Edible refined rapeseed oil is added at a ratio of 1:5, and the ratio of pepper to extract is 1:2. Under the working conditions of high-pressure rotor pump, a higher vacuum degree (-0.02~0.08Mpa) and discharge pressure ( 0.1 ~ 0.6Mpa,) under the action of the extraction pressure difference formed for 8 hours; press the extracted material with a press to basically separate the material and liquid; the residue is applied to the subsequent processing of flavor sauce; the separated extraction The ...

Embodiment 2

[0024] Embodiment 2: the steps are the same as in 1, the difference in data: drying at a temperature of 80°C; mechanical crushing to 80 meshes; preparation of the extract by water: the ratio of edible refined rapeseed oil is 1:3; the ratio of material to liquid is 1:4 ratio, leaching for 6h;

Embodiment 3

[0025] Example 3: The steps are the same as in 1, but the data are different: the irrigation extraction solution is prepared according to the ratio of water: edible refined rapeseed oil is 1:4, the ratio of material to liquid is 1:3, and the extraction is carried out for 10 hours.

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Abstract

The invention discloses a method for extracting panchromatic capsaicin from chili. The method comprises the following steps of: selecting chili and cleaning; drying cleaned chili; grinding; leaching in a high-pressure water-oil mixed phase; squeezing the extracted material and basically separating the material from a solution; standing leaching liquor and delaminating a water-oil layer, wherein an oil layer refers to finished panchromatic capsaicin comprising capsaicin and capsorubin; and adding various natural spices into leached chili residues, water and water-soluble substances, processing and blending to obtain composite seasoning flavor pastes of various flavors. The method adopts a simple process and has short extraction time and low cost, organic solvent is not left, byproducts such as chili residues and the like can be comprehensively utilized, and the capsaicin and the capsorubin are organically combined in a product.

Description

technical field [0001] The invention relates to a method for extracting capsaicin and capsanthin, belonging to the field of separation and extraction; and also relates to by-products after extraction. Background technique [0002] Existing extraction methods for extracting capsaicin and capsanthin mainly contain the following: method one; solvent extraction method, solvent mainly contains 4# solvent oil, 6# solvent oil, ethanol, acetone, sherwood oil, ethyl acetate, n-hexane, other lower alkanes and lower aliphatic alcohols (ketones), etc.; method 2: supercritical CO 2 Fluid; method three: enzymatic assisted solvent extraction; method four: lye microwave extraction. Check the Chinese patent literature, application number 200910307738.1 "Extraction method of capsaicin and capsanthin", the pepper is extracted by solvent, and the lignin-degrading enzyme, bacteria that produce lignin-degrading enzyme and / or lignin-degrading enzyme can be produced before extraction The fermenta...

Claims

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Application Information

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IPC IPC(8): C09B61/00C07C233/20C07C231/24A23L1/221A23L27/10
Inventor 黄名勇
Owner HUNAN TIANXIANG BIOTECHNOLOGY CO LTD
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