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Method for extracting oxidation-resistant substance from capsicum residues

A technology of antioxidant substances and chili residues, applied in the direction of chemical instruments and methods, and compositions for inhibiting chemical changes, etc., can solve the problems of inapplicability, low added value and utilization rate, limited application, etc., and achieve improved heat sensitivity and photosensitivity The effect of high reliability, low production cost and simple process

Active Publication Date: 2013-04-24
CHENGUANG BIOTECH GRP CO LTD
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] Pepper is an important vegetable and condiment in my country, which contains a lot of antioxidant substances, but its application is limited or impossible due to its pungentness
Every year, more than 1 / 5 of peppers are used for the extraction of capsanthin and capsaicin, and chili pomace is a by-product after extracting capsanthin and capsaicin. The pigment industry produces at least 80,000 tons of chili pomace every year, and these Pepper residue is generally used as fertilizer or feed additive, and its added value and utilization rate are very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] After extracting the pigment and capsaicin, add 100kg (kilogram) of chili residue, add 500L (liter) of 60-degree methanol, extract at 40°C, extract for the first time for 3 hours, let stand, and release the extract. Then add 300L of 60°C methanol, extract at 40°C for 1.5 hours, let stand, and release the extract. The two extracts were combined, concentrated, and then adsorbed with macroporous adsorption resin DM130, eluted with water to remove impurities, and then eluted with 75°C methanol, and the methanol eluate was concentrated to obtain 2.48kg of antioxidant substances.

[0010] The obtained antioxidant substances were added to capsanthin in a mass ratio of 5‰, placed under normal pressure conditions at 50°C under light, compared with the blank and the control group added with natural Ve (5‰), the thermal stability and light stability of capsanthin Stability is both:

[0011] Antioxidant substances extracted by adding chili pomace>VE>blank.

[0012] Among them, th...

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PUM

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Abstract

The invention relates to a method for extracting an oxidation-resistant substance, particularly a method for extracting an oxidation-resistant substance from capsicum residues, which comprises the following steps: (1) extracting capsicum residues, which are obtained after extracting pigment and capsaicin, with 40-80 %vol methanol; (2) purifying with macroporous adsorbent resin; and (3) concentrating the eluent to obtain the oxidation-resistant substance. The invention has the advantages of simple technique, high yield and low production cost.

Description

technical field [0001] The invention relates to a method for extracting antioxidant substances, in particular to a method for extracting antioxidant substances with chili residue. Background technique [0002] According to relevant data, the toxicity of natural antioxidant ingredients is far lower than that of synthetic antioxidants. Therefore, in recent years, the research on seeking natural antioxidants from nature has attracted great attention of scientists from all over the world. [0003] Pepper is an important vegetable and condiment in my country, which contains a lot of antioxidant substances, but its application is limited or impossible because of its pungentness. Every year, more than 1 / 5 of peppers are used for the extraction of capsanthin and capsaicin, and chili pomace is a by-product after extracting capsanthin and capsaicin. The pigment industry produces at least 80,000 tons of chili pomace every year, and these Pepper residue is generally used as fertilizer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09K15/34
Inventor 黄利勇焦利卫魏占姣程远欣
Owner CHENGUANG BIOTECH GRP CO LTD
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