Method for preparing paprika red pigment by ultrasonic pre-treatment

A capsanthin, ultrasonic technology, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of long extraction time, complicated operation, large amount of organic solvent, etc., and achieve shortened extraction time and high product purity. , the effect of fast extraction

Inactive Publication Date: 2012-12-05
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the methods for extracting capsanthin mainly include oil-soluble method, organic solvent method and supercritical fluid method. Among them, the oil-soluble method has the disadvantage of difficult separation of oil and pigment, and it is difficult to obtain thick pigment; Complex, expensive equipment, high cos

Method used

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  • Method for preparing paprika red pigment by ultrasonic pre-treatment
  • Method for preparing paprika red pigment by ultrasonic pre-treatment

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Embodiment 1

[0030] (1) Raw material selection:

[0031] The small red pepper from Chengdu, Sichuan is selected as the raw material. After removing the stalks and seeds, they are dried in an oven at 60°C to constant weight, crushed with a pulverizer, and passed through a 40-mesh standard sieve to obtain dry chili powder;

[0032] (2) Ultrasonic pretreatment:

[0033] Take 10 g of dry chili powder obtained in step (1) into a triangular flask, add 100 mL of acetone, seal it, and place it in an ultrasonic cleaner, use ultrasonic waves for pretreatment for 20-30 minutes, and the ultrasonic power is 360W;

[0034] (3) Soxhlet extraction:

[0035] The material treated in step (2) is added to a Soxhlet extractor, extracted at 50°C for 3 hours (siphoning times are 25 to 30 times), and then separated by filtration and concentrated under reduced pressure to obtain about 4 mL of capsicum oleoresin;

[0036] (4) Extraction and de-spicy:

[0037] To the capsicum oleoresin obtained in step (3), add 4...

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Abstract

The invention discloses a method for preparing paprika red pigment by ultrasonic pre-treatment. The method comprises the steps of: selecting red chillies from Chengdu, Sichuan, removing pedicles and seeds, drying, crushing, screening by a 40meshes of standard screen, so as to obtain dry chilli powder; adding acetone in the dry chilli powder, carrying out pre-treatment by ultrasonic wave; adding the pre-treated material in a Soxhlet extractor, leaching and extracting for 3h at the temperature being 50 DEG C, conducting filter separation and decompression concentration so as to obtain chilli oil resin; adding ethanol in the chilli oil resin, extracting to obtain paprika red pigment rough product; adding sodium hydroxide aqueous solution in the paprika red pigment rough product, then adding normal hexane, adjusting pH value to be 3 by hydrochloric acid, conducting centrifugal separation, decompressing concentrating and drying so as to obtain the paprika red pigment product. According to the method, the industrial mass production is realized, and the prepared paprika red pigment product has the characteristics of high extracting speed, high purity, and the like.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a process method for preparing capsanthin by using natural peppers as raw materials. Background technique [0002] At present, food coloring is one of the indispensable raw materials in the food industry, which can be divided into synthetic pigments and natural pigments. Among them, synthetic pigments have certain toxicity and adverse effects, so their application fields are limited; while natural pigments have natural and Health attributes, so its market demand is huge. Capsanthin is a tetraterpenoid orange-red natural fat-soluble pigment extracted from peppers. It belongs to the polyketenes in carotenoid pigments. It has bright color, high color value, strong tinting strength, good color retention effect, and can effectively Extend the shelf life of simulated food; and it has nutritional and health care effects. It has been proven by modern science to have anti-cancer functions. ...

Claims

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Application Information

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IPC IPC(8): C09B61/00C09B67/10C09B67/54
Inventor 邓祥元高坤黄鑫刘约翰
Owner JIANGSU UNIV OF SCI & TECH
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