Method for reducing content of dioxin in capsanthin ointment

Abstract

The invention discloses a method for reducing the content of dioxin in capsanthin ointment. According to the method, the saponification and the solvent extraction are carried out on the commercially available capsanthin ointment to ensure that the dioxin content in capsanthin ointment products is effectively reduced and the content of capsanthin in the ointment basically remains unchanged at the same time, and therefore, the food safety is increased. The method disclosed by the invention is simple and effective and can be adapted to the requirements of industrial production.

Description

technical field

[0001] The invention belongs to the field of food additives, in particular to a method for reducing the content of dioxin in capsicum red ointment. Background technique

[0002] Capsicum red ointment is a dark red ointment-like substance obtained by crushing dried red peppers and extracting them with organic solvents. Its main component is capsanthin (a natural green and healthy carotenoid red pigment), which is widely used In industries closely related to human health, such as food processing, medicine and cosmetics. Commercially available capsicum red ointment is an ester mixture of capsanthin monomer and fatty acid. It has a spicy taste, is insoluble in water, and is easily soluble in vegetable oil and ethanol. And good heat resistance, acid and alkali resistance, oxidation resistance. Capsanthin is an edible red pigment that can be used according to the national standard GB2760-86. It can be used in canned food, pastry, oily food, sauce, processed aquat...