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A kind of extraction method of capsanthin

A technology of capsanthin and extraction method, which is applied in the field of food processing, can solve problems such as the inability to use high-grade drugs and cosmetics, difficulty in separating oil and pigment, and poor availability of residues, so as to improve efficiency, compound purity, and high operability , the effect of improving the sensitivity of the preparation

Active Publication Date: 2016-01-20
贵州贵安精准医学股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is still a considerable amount of red pigment remaining in the residue after solvent extraction, the resulting product has high impurity content, high refining costs, and poor availability of the residue, which brings difficulties to production; when oil-soluble method extracts capsanthin, oil It is difficult to separate from the pigment, so that the extraction rate of pepper is low, and it is difficult to obtain products with high color value; supercritical carbon dioxide fluid extraction method, this technology is simple, low energy consumption, easy recovery of extraction solvent, but the obtained product is only a kind of Extracts or crude fractions with complex chemical composition (CN1587321A, CN101693785A, CN103450702A)
[0005] The capsanthin produced according to these technologies has low purity and uncontrollable quality, so it can only be used in food and feed additive industries, and cannot be used in high-end drugs and cosmetics

Method used

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  • A kind of extraction method of capsanthin
  • A kind of extraction method of capsanthin
  • A kind of extraction method of capsanthin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh 1.03kg of chili residue, dissolve in 4L of 100% ethanol solution, reflux at 72°C for 1 hour, and filter with suction to obtain the filtrate and filter residue, the filtrate is concentrated by rotary evaporation, the concentrated filtrate is extracted with water and ethyl acetate, and the upper layer solution is rotary evaporated Concentrate, dissolve with 100% n-hexane after concentration, the concentration is 45 mg / mL, and prepare by one-dimensional liquid chromatography. One-dimensional liquid chromatography using AgelaXBP Silica (10μm 21.2×250mm), the mobile phase uses n-hexane and ethanol, the elution method: 90% n-hexane isocratic elution, the absorption wavelength is selected by UV6000 ultraviolet detector 400nm, the preparation temperature is room temperature, the injection volume is 1mL / needle, flow The phase flow rate is 16mL / min, and the liquid chromatography separation diagram is as follows figure 1 As shown, the Fr.5 peak (retention time 23-27min) wa...

Embodiment 2

[0030] Weigh 100g of chili residue, dissolve it in 1L of 95% ethanol-water solution, reflux at 72°C for 1.5 hours, and filter with suction to obtain the filtrate and filter residue. The filtrate is concentrated by rotary evaporation, the concentrated filtrate is extracted with water and dichloromethane, and the upper layer solution is rotary evaporated Concentrate, dissolve with 100% n-hexane after concentration, the concentration is 100mg / mL, and prepare by one-dimensional liquid chromatography. The one-dimensional liquid chromatography adopts KromasilSilica (5μm21.2×250mm), the mobile phase adopts n-hexane and ethyl acetate, the elution method: 85-90% n-hexane gradient elution, adopts UV6000 ultraviolet detector 400nm to select the absorption wavelength, and prepares The temperature is room temperature, the injection volume is 2mL / needle, the mobile phase flow rate is 18mL / min, the fractions collected for 18-19 minutes are concentrated by rotary evaporation, and the crude pro...

Embodiment 3

[0032] Weigh 500g of pepper residue, dissolve it in 8L of 70% ethanol-water solution, reflux at 72°C for 2 hours, and filter with suction to obtain the filtrate and filter residue, the filtrate is concentrated by rotary evaporation, the concentrated filtrate is extracted with water and petroleum ether, and the upper layer solution is concentrated by rotary evaporation , concentrated and then dissolved in 100% n-hexane with a concentration of 200 mg / mL for one-dimensional liquid chromatography preparation. One-dimensional liquid chromatography using AgelaInnovalSilica (10μm 21.2×250mm), the mobile phase uses n-hexane and isopropanol, the elution method: 95% n-hexane isocratic elution, the UV6000 ultraviolet detector is used to select the absorption wavelength at 400nm, the preparation temperature is room temperature, and the injection volume is 2mL / needle , the flow rate of the mobile phase was 14mL / min, the fractions collected for 29-31 minutes were concentrated by rotary eva...

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Abstract

The invention provides an extraction method of capsorubin. The extraction method comprises the following steps: primarily extracting pimiento residues by using anhydrous ethanol and dissolving the primary extract to 30-200mg / mL by using normal hexane; carrying out one-dimensional liquid phase chromatographic separation, namely carrying out isocratic elution as a moving phase A is 0-100% of mixed moving phase in any volume fractions or carrying out gradient elution when the volume fraction of the moving phase A is reduced from 100% to 0%, wherein the phase A is normal hexane and the phase B is isopropanol or ethyl acetate or ethanol; and carrying out two-dimensional liquid phase chromatographic separation on the obtained one-dimensional liquid phase component, namely carrying out isocratic elution when the volume concentration of the moving phase A is 50-100% or carrying out gradient elution when the volume concentration of the moving phase A is reduced from 100% to 50%, so as to obtain the target product capsorubin, wherein the phase A is normal hexane and the phase B is isopropanol or ethyl acetate or ethanol. The method is used for extracting high-purity capsorubin by adopting a two-dimensional liquid chromatographic technology for the first time, and according to detection, the purity of the obtained capsorubin maximally reaches 99%.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for extracting capsanthin. Background technique [0002] Capsanthin is a compound in peppers and belongs to a type of carotenoids. Capsanthin has bright color, strong coloring ability, and good color retention effect. As one of the edible red pigments in the national standard, capsanthin is widely used in jelly and soy sauce. Carotenoid compounds in the body have certain nutritional value and have broad prospects in food applications. [0003] As an antioxidant, capsanthin has a certain effect on preventing and treating arteriosclerosis and malignant development. At the same time, the color development in various liquid medicines is inseparable from capsanthin. As a spice, capsanthin also has a certain effect on preventing radiation. Studies have shown that the probability of some spicy-loving ethnic groups suffering from cancer is significantly lower than that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C49/573C07C45/78C09B61/00
CPCC07C45/78C07C2601/08C09B61/00C07C49/573
Inventor 张耀洲江磊张晓倩
Owner 贵州贵安精准医学股份有限公司
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