Method for directly producing non-spicy haematochrome from fresh chili pepper

A bright red pepper, direct technology, applied in the directions of chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of loss of capsaicin and red pigment, high production equipment requirements, and inability to use directly, so as to reduce production costs, Easy to recycle, less environmental pollution

Inactive Publication Date: 2013-06-12
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN101531826A introduces a method for producing capsanthin with No. 4 solvent oil (the main components of No. 4 solvent oil are propane and butane), but this method is subcritical extraction, which requires high production equipment and cannot be directly used in current production. Capsanthin equipment
And CN101870825A (a kind of processing method of extracting capsanthin after granulating chili powder) adopts dimethyl ether as solvent, and this method has the same problem as No. 4 solvent oil extracting red pigment
Chinese patent CN101225052A introduces the method of obtaining capsaicin and capsanthin by alcohol step by step, but still uses dried red pepper as raw material, there are energy consumption required for drying capsicum and loss of capsaicin and red pigment in the drying process, complex production process, etc. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] Spicy removal: Weigh 100g of fresh red pepper in a round bottom flask, add 400mL of ethanol with a volume concentration of 50%, reflux in a water bath at 90°C for 1.5h, filter for the first time and collect the filtrate obtained from this removal; After adding 200 mL of 50% ethanol with 50% volume concentration to the hot-removing filter residue and refluxing in a water bath at 90°C for 1.5 hours, a second filtration is performed and the resulting hot-removing filtrate is collected. After two filtrations, the hot-removing filter residue is drained as much water as possible, and rinsed once with about 50 mL of ethanol with a volume concentration of 50%. The washing liquid is combined with the hot-removing filtrate obtained from the first and second filtration, and the ethanol in it Capsicum extract is obtained after recovery.

[0017] Rough extraction: Add 300mL of 95% ethanol with a volume concentration of 95% to the leached de-spicy filter residue. After refluxing in a wa...

example 2

[0020] Spicy removal: Weigh 100g of fresh red pepper in a round bottom flask, add 400mL of ethanol with a volume concentration of 30%, reflux in a water bath at 90°C for 2h, filter for the first time and collect the obtained filtrate for removal; After adding 200 mL of 30% ethanol with a volume concentration of 30% to the hot filter residue and refluxing in a water bath at 90°C for 1 hour, the filter was filtered a second time and the resulting de-hot filtrate was collected. After two filtrations, the hot-removing filter residue is drained of water as much as possible, and rinsed once with about 50 mL of ethanol with a volume concentration of 30%. The washing liquid is combined with the hot-removing filtrate obtained from the first and second filtration, and the Capsicum extract is obtained after ethanol recovery.

[0021] Rough extraction: Add 300mL of 95% ethanol with a volume concentration of 95% to the leached de-spicy filter residue. After refluxing in a water bath at 90°C f...

example 3

[0024] Spicy removal: Weigh 100g of fresh red pepper in a round bottom flask, add 400mL of methanol with a volume concentration of 50%, reflux in a water bath at 80°C for 1 hour, filter for the first time and collect the resulting filtrate for removal; After adding 200 mL of 50% methanol with a volume concentration of 50% to the hot filter residue and refluxing in a water bath at 80°C for 1.5 hours, the filter was filtered a second time and the resulting de-hot filtrate was collected. After two filtrations, the hot-removing filter residue is drained of water as much as possible, and rinsed once with about 50 mL of methanol with a volume concentration of 50%. The washing liquid is combined with the hot-removing filtrate obtained from the first and second filtration, and the Capsicum extract is obtained after ethanol recovery.

[0025] Rough extraction: add 300mL of 95% methanol in volume concentration to the leached de-spicy filter residue, reflux in a water bath at 80°C for 1.5h,...

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Abstract

The invention discloses a method for directly producing non-spicy haematochrome from fresh chili pepper. The method mainly comprises the steps of firstly, soaking the fresh chili pepper for 1-2 hours by short carbon chain fatty alcohol or acetone of which the volume concentration is 10-60% at the temperature of 40-95 DEG C, filtering to obtain shredded filtrate and shredded filter residue; soaking the shredded filter residue for 1-2 hours by short carbon chain fatty alcohol or acetone or ethyl acetate of which the volume concentration is 80-100% at the temperature of 40-95 DEG C, filtering to obtain coarse extract filtrate; recovering the short carbon chain fatty alcohol or acetone or ethyl acetate in the coarse extract filtrate to obtain a haematochrome crude product; finally extracting the haematochrome in the haematochrome crude product by short carbon chain fatty alcohol or acetone or ethyl acetate of which the volume concentration is 90-100%, and recovering the short carbon chain fatty alcohol or acetone or ethyl acetate to obtain the refined product. The existing production line is applied by the method, so that high-quality natural chili pepper haematochrome which is free of peppery taste, free of 6# solvent residue, high in yield, bright-colored in color and luster and high in color value can be obtained.

Description

Technical field [0001] The invention relates to a method for directly producing non-spicy red pigment from fresh red pepper. Background technique [0002] Capsicum red pigment has the functions of high color price, strong coloring power, natural non-toxicity, and nutritional enhancement. It has a long history of being used in food coloring. For a long time, the production of capsicum pigment has adopted fresh red peppers that are dried naturally or on a production line to form dried red peppers, and then dried red peppers are used as raw materials, with No. 6 solvent oil (No. 6 solvent oil is an industrial solvent oil ——Vegetable oil extraction solvent, whose main components are hexane and homologues, and often contain a small amount of toxic substances such as benzene and non-volatile impurities (National Standard GB-16629-2008). Benzene is considered to have carcinogenic toxicity Substances (the first type of solvent) are solvents that should be avoided; while hexane is the se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/10
Inventor 董新荣李霞刘仲华
Owner HUNAN AGRICULTURAL UNIV
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