Method for extracting capsanthin and capsaicine by processing fresh chili

Abstract

The invention discloses a method for extracting capsanthin and capsaicine by processing fresh chili, relating to the field of natural plant extract. The method comprises the following steps: (1) crushing the fresh chili, namely, crushing the fresh chili, performing seed-skin separation to obtain crushed fresh chili, and collecting for later use; (2) fermenting, namely uniformly spraying strains on the crushed fresh chili, and fermenting under the anaerobic condition to obtain fermented crushed chili; processing the fermented crushed chili into chili particles, and extracting capsanthin and / or capsaicine. The method has the beneficial effects that firstly, the chili can be mechanically picked, so that the efficiency is greatly improved; secondly, the fresh chili fermentation is anaerobic fermentation under the sunshade condition, so that the pigment is basically not lost, the fermented crushed chili can be stored for 12 months under the sealed sunshade condition, the processing period is prolonged, and the production plans of enterprises can be reasonably made according to the situations; thirdly, due to the fermentation, the final product quality of capsanthin and capsaicine can be improved.

Description

technical field [0001] The invention relates to the field of natural plant extracts, in particular to a method for processing and extracting capsanthin and capsaicin from fresh peppers. Background technique [0002] Capsanthin is a kind of orange-red pigment present in mature peppers, mainly including capsanthin, capsanthin with strong polarity and carotene and zeaxanthin with less polarity. [0003] In the industrial production of capsanthin and capsaicin extract industry, companies often purchase dried peppers with a water content of less than 20%. Therefore, the integrity of the peppers must be ensured during the picking process of fresh peppers, and the peppers must not be broken. Mildew is easy to occur in the process of drying and storing, causing loss of color value and reducing the yield of final product capsanthin and capsaicin. Therefore, capsicum is generally picked manually, which is time-consuming and labor-intensive, which increases labor costs; at the same ti...

AI Technical Summary

Problems solved by technology

[0003] In the industrial production of capsanthin and capsaicin extract industry, companies often purchase dried peppers with a water content of less than 20%. Therefore, the integrity of the peppers must be ensured during the picking process of fresh peppers, and the peppers must not be broken. Mildew is prone to occur during the drying and storage process, resulting in the loss of color value, which will reduce the yield of the final product capsanthin and capsaicin

Therefore, capsicum is generally picked manually, which is time-consuming and labor-intensive, which increases labor costs; at the same time, in the traditional capsanthin extraction industry, the quality of extracted capsanthin is poor, and the acetone insolubles are high, and capsaicin also has the same problem. , it is difficult to meet the needs of high-end products on the market, and often requires secondary processing through solvent extraction or supercritical extraction