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Extraction method of capsicum pigment

A capsaicin, extraction method technology, applied in chemical instruments and methods, azo dyes, organic dyes and other directions, can solve the problems of complex extraction process, easy to induce poisoning, can not be used as much or as little as possible, etc., achieve high nutritional value, convenient Simple operation and process

Inactive Publication Date: 2012-10-24
NANTONG HONGLIDA KNITTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two types of food coloring: natural and synthetic. Natural food coloring is directly extracted from animal and plant tissues and is harmless to the human body. Synthetic food coloring is made from aniline dyes separated from coal tar. , these synthetic pigments are easy to induce poisoning, diarrhea and even cancer, and are harmful to the human body, so they should not be used more or should not be used as much as possible.
Capsicum pigment is a kind of natural pigment, and the extraction process of existing capsicum pigment is complicated and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Wash fresh red peppers and dry them in the sun. After separating the placenta and seeds, crush 10 kg of the obtained peels into a pulp, then place the pulpy pepper peels in a container, and add 2 times the volume of the pulp Heating to 55°C for n-hexane, heat preservation for 1 hour for extraction; stop heating, and filter after cooling to room temperature, continue to add n-hexane heating and extracting the filter residue according to the above method twice, filter after cooling, combine the filtrates and put them into distillation In the container, heat and distill under reduced pressure to recover n-hexane, and the residual liquid is oleoresin; add a 30% sodium hydroxide solution equal to the amount of oleoresin, heat to 70°C under constant stirring, and keep warm for 1 hour; After the mixed solution is lowered to room temperature, add hydrochloric acid dropwise under constant stirring until the pH value of the solution reaches 6 and stand for stratification. After th...

Embodiment 2

[0016] Wash fresh red peppers and dry them in the sun. After separating the placenta and seeds, crush 15 kg of the resulting peels into a slurry, then place the pulpy pepper peels in a container, and add 3 times the volume of the slurry For n-hexane, heat to 60°C, keep it warm for 1 hour to extract; stop heating, cool to room temperature and then filter, continue to add n-hexane to heat and extract the filter residue according to the above method, filter after cooling, combine the filtrates and put them into distillation In the container, heat and distill under reduced pressure to recover n-hexane, and the residual liquid is oleoresin; add a 40% sodium hydroxide solution equal to the amount of oleoresin, heat to 80°C under constant stirring, and keep warm for 1.5 hours; After the mixed solution was lowered to room temperature, hydrochloric acid was added dropwise under constant stirring until the pH value of the solution reached 7 and left to stand for stratification. After the...

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Abstract

The invention discloses an extraction method of a capsicum pigment. The method which adopts red capsicum as a raw material allows the capsicum pigment to be prepared through the steps of crushing, extracting, delaminating, reduced pressure distillation and the like. The extraction method provided in the invention has the advantages of simple process and low production cost; and the extracted capsicum pigment is a natural pigment, has the advantages of high pigment purity and natural color, and is mainly used for coloring foods, cosmetics and pharmaceuticals.

Description

technical field [0001] The invention relates to a method for extracting natural pigments, in particular to a method for extracting capsicum pigments. Background technique [0002] Food coloring is a kind of pigment, which is a food additive that changes the original color of food to a certain extent. There are two types of food coloring: natural and synthetic. Natural food coloring is directly extracted from animal and plant tissues and is harmless to the human body. Synthetic food coloring is made from aniline dyes separated from coal tar. , These synthetic pigments are easy to induce poisoning, diarrhea and even cancer, and are harmful to the human body, so they should not be used more or should not be used as much as possible. Capsicum pigment is a kind of natural pigment, and the extraction process of existing capsicum pigment is complicated and the cost is high. Contents of the invention [0003] Purpose of the invention: In order to solve the deficiencies in the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L1/275
Inventor 谷建通
Owner NANTONG HONGLIDA KNITTING
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