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Technique for preparing capsanthin pigment from chilies

A technology for capsanthin and red pepper, which is applied in the directions of food preparation, sustainable manufacturing/processing, chemical industry, etc., can solve the problems of large amount of solvent waste, high cost, increase the cost of preparation process, etc., and achieves less solvent consumption. , Simple operation, low cost effect

Inactive Publication Date: 2011-09-14
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the solvent recovery in the preparation process is limited to the concentration and recovery of the solvent from the leaching solution obtained in the extraction step, and there are few methods for solvent recovery and treatment after the removal of hot pepper, which makes the subsequent waste solvent treatment cost higher, and the amount of solvent waste is large. Increased the cost of the entire preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1) Peel and remove the seeds of commercially available red peppers, bake them at 30°C for 1 hour, and crush them into chili powder with 20-40 mesh particles. Proportional leaching once, filtered to obtain n-hexane solution containing capsanthin;

[0014] 2) Use the n-hexane solution of capsanthin and 50% ethanol by volume to extract at 1:1, separate the layers to obtain the organic phase and the water phase, take the organic phase and concentrate to obtain the capsanthin product (color value 79.6), recover Obtain the upper phase solution; take the water phase to concentrate, reclaim and obtain the lower phase solution;

[0015] 3) Add 3% distilled water of the weight of the upper phase solution in the upper phase solution, and obtain an organic phase and an aqueous phase through mixing and layering. The percentage concentration is 50%, and it can be recycled;

[0016] 4) Add 5% distilled water of the weight of the lower phase solution in the lower phase solution, and ...

Embodiment 2

[0018] 1) Peel and remove the seeds of commercially available red peppers, bake them at 40°C for 2 hours, and crush them into chili powder with 40-60 mesh particles. Proportional leaching for 3 times, filtering to obtain n-hexane solution containing capsanthin;

[0019] 2) Use the n-hexane solution of capsanthin and 70% ethanol by volume to extract at a ratio of 1:1, separate layers to obtain an organic phase and an aqueous phase, take the organic phase and concentrate to obtain a capsanthin product (color value 80.6), and recover Obtain the upper phase solution; take the water phase to concentrate, reclaim and obtain the lower phase solution;

[0020] 3) Add 5% distilled water of the weight of the upper phase solution in the upper phase solution, and obtain an organic phase and an aqueous phase through mixing and layering. The percentage concentration is 70%, and it can be recycled;

[0021] 4) Add 7% distilled water of the weight of the lower phase solution in the lower ph...

Embodiment 3

[0023] 1) Peel and remove seeds from commercially available red peppers, bake them at 40°C for 2 hours, and crush them into chili powder with 20-40 mesh particles. Proportional leaching twice, filtering to obtain n-hexane solution containing capsanthin;

[0024] 2) Use the n-hexane solution of capsanthin and ethanol with a concentration of 60% by volume to extract at a ratio of 1:1, separate layers to obtain an organic phase and an aqueous phase, take the organic phase and concentrate to obtain a capsanthin product (color value 87.4), and recover Obtain the upper phase solution; take the water phase to concentrate, reclaim and obtain the lower phase solution;

[0025] 3) Add 4.2% distilled water of the weight of the upper phase solution in the upper phase solution, and obtain an organic phase and an aqueous phase through mixing and layering. The percentage concentration is 60%, and it can be recycled;

[0026] 4) Add 6.4% distilled water of the weight of the lower phase solu...

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PUM

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Abstract

The invention discloses a technique for preparing capsanthin pigment from chilies, which comprises the following steps: (1) peeling and deseeding market-sold chilies, drying in an oven, pulverizing, leaching the chili powder and normal hexane in a ratio of 1:(4-8)g / mL, and filtering to obtain a normal hexane solution containing capsanthin pigment; (2) extracting the normal hexane solution containing capsanthin pigment and ethanol in a ratio of 1:1, stratifying to obtain an organic phase and a water phase, concentrating the organic phase to obtain the capsanthin pigment product, and recycling to obtain an upper phase solution; concentrating the water phase, and recycling to obtain a lower phase solution; (3) adding distilled water into the upper phase solution, mixing, stratifying, and recycling the normal hexane and ethanol for cyclic use; and (4) adding distilled water into the lower phase solution, mixing, stratifying, and recycling the normal hexane and ethanol for cyclic use. The preparation technique is simple to operate, has the advantage of low solvent consumption, and basically recycles the solvents and process water in the whole technical process, thereby achieving the goals of energy saving and emission reduction.

Description

technical field [0001] The invention relates to the field of natural food additive production, in particular to a process for preparing capsanthin from capsicum. Background technique [0002] At present, the technological methods for extracting capsanthin from dried red pepper mainly include solvent extraction, supercritical CO 2 Extraction method, microwave or ultrasonic assisted extraction method. Supercritical CO 2 The extraction method can obtain pigments with high extraction rate and no solvent residue by controlling suitable conditions, but the investment in equipment is high, and it is difficult to realize industrialized large-scale production; the one-time investment in equipment for microwave and ultrasonic assisted extraction is relatively large. Solvent extraction method is currently the most used extraction method, but acetone and 95% (wt%) ethanol are mostly used as extraction solvents, the color value of the obtained capsanthin is low, the subsequent separati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L1/275
CPCY02P20/10
Inventor 何潮洪方樟彩沈剑金伟光钱超陈新志
Owner ZHEJIANG UNIV