Method for purifying capsicine in hot pepper

A technology of capsaicin and capsicum, applied in the separation/purification of carboxylic acid amide, organic chemistry, etc., can solve the problems of exacerbation of pain and inflammation, achieve the effect of increasing extraction rate, saving medicinal materials and energy consumption, and reducing extraction time

Active Publication Date: 2012-09-19
DAXINGANLING LINGOBERRY BOREAL BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-purity capsaicin has many physiological activities, such as analgesic, anti-inflammatory, appetite-stimulating, improving digestion, antibacterial and insecticidal, and neurotransmitter selectivity. However, some phenolic substances in crude capsaicin can antagonize capsaicin Active on neuropeptides, it aggravates pain and inflammation, so capsaicin must be purified to have application value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the present invention provides a kind of method utilizing microwave countercurrent extraction-membrane filtration technology to purify capsaicin in capsicum, and tool step comprises:

[0018] (1) 1 kg of pepper is crushed, passed through a 60-mesh sieve, and mixed with an ethanol solution with a concentration of 80%. The ratio of material to liquid is 1:6, and microwave countercurrent extraction is carried out. Forward feeding and reverse water feeding, the material and The flow of water is reverse continuous dynamic flow. The microwave power was 200W, the extraction time was 60min, and the extraction temperature was 60°C, and the extraction was performed three times, filtered, and the filtrates were combined to obtain an extract.

[0019] (2) The extract is centrifugally filtered, and then subjected to ultrafiltration, the temperature is controlled at 40° C., and the pressure is controlled at 0.6 MPa;

[0020] (3) The obtained filtrate is then subjected ...

Embodiment 2

[0026] Embodiment 2: the present invention provides a kind of method utilizing microwave countercurrent extraction-membrane filtration technology to purify capsaicin in capsicum, and its steps comprise:

[0027] (1) Pulverize the capsicum, pass through an 80-mesh sieve, add a concentration of 90% ethanol solution to mix, the ratio of material to liquid is 1:8, carry out microwave countercurrent extraction, forward feeding, reverse water feeding, the ratio of material and water The flow is reverse continuous dynamic flow. The microwave power is 400W, the extraction time is 100min, and the extraction temperature is 65° C., three times of extraction, filtering, and combining the filtrates to obtain the extract.

[0028] (2) The extract is centrifugally filtered, and then subjected to ultrafiltration, the temperature is controlled at 50° C., and the pressure is controlled at 0.8 MPa;

[0029] (3) The obtained filtrate is then subjected to a nanofiltration process, the operating t...

Embodiment 3

[0035] Embodiment 3: the present invention provides the method utilizing microwave countercurrent extraction-membrane filtration technology to purify capsaicin in capsicum, and its steps comprise:

[0036] (1) Pulverize the pepper, pass through a 100-mesh sieve, add an ethanol solution with a concentration of 80% to 95% for mixing, the ratio of material to liquid is 1:10, carry out microwave countercurrent extraction, forward feed, reverse water, the material The flow with water is a reverse continuous dynamic flow, the microwave power is 600W, the extraction time is 120min, the extraction temperature is 70°C, three times of extraction, filtering, and combining the filtrates to obtain the extract.

[0037] (2) The extract is centrifugally filtered, and then subjected to ultrafiltration, the temperature is controlled at 60° C., and the pressure is controlled at 2.2 MPa;

[0038] (3) The obtained filtrate is then subjected to a nanofiltration process, the operating temperature i...

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PUM

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Abstract

The invention belongs to the field of natural organic chemistry, and relates to a method for purifying capsicine in hot pepper by using microwave countercurrent extraction-membrane filtration technologies in a combined way. The method is characterized in that: microwave countercurrent extraction and membrane filtration are performed in sequence, so that the extraction time is shortened, the extraction speed is increased, the extraction rate is increased by dozens of times, and the extraction period is shortened greatly. Meanwhile, the content of active ingredients is increased, medicinal materials and energy consumption are saved, and the defects of relatively low conventional extraction rate and low extraction purity are overcome. Furthermore, the content of active ingredients is increased, the extraction purity is high, and a final capsicine product of which the content is over 98 percent can be obtained. Due to the adoption of the method for using microwave countercurrent extraction-membrane filtration technologies in a combined way, an organic solvent is extracted completely, the membrane filtration technology is safe and reliable, the microwave technology has a high extraction speed, pollution is avoided, environment-friendly engineering is adopted, a production line has a simple constitution, a processing process is simple and contributes to saving medicinal materials and lowering energy consumption, and the defects of relatively low conventional extraction rate and low extraction purity are overcome.

Description

technical field [0001] The invention belongs to the field of natural organic chemistry and relates to a method for purifying capsaicin in capsicum. Background technique [0002] Capsicum is the fruit of Solanaceae capsicum. It is native to South America, Mexico and other tropical areas of Central America and the West Indies. It was introduced to my country around the end of the Ming Dynasty. Capsicum has become an important spicy food for people now. It is widely cultivated in Gansu, Shaanxi, Hunan, Sichuan, Guizhou, Yunnan and other provinces and regions in my country, and its resources are abundant. Pepper is a vegetable with the same source of medicine and food, which contains alkaloids, pigments, vitamins, organic acids, minerals and other ingredients. Capsaicin is an alkaloid with N-vanillylamide structure in capsicum fruit. The chemical composition of capsaicin is mainly capsaicin and dihydrocapsaicin, both of which account for about 90% of the entire capsaicin, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C233/20C07C231/24
Inventor 姚德坤姚德利张亚红万莉
Owner DAXINGANLING LINGOBERRY BOREAL BIOTECH CO LTD
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