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A method for rapidly extracting and separating capsanthin and capsaicin from red pepper

A technology of capsanthin and capsaicin, applied in chemical instruments and methods, carboxylic acid amide separation/purification, natural dyes, etc., can solve the problems of low extraction rate, long production cycle, high energy consumption, etc., and achieve high extraction rate, The effect of short production cycle and low energy consumption

Active Publication Date: 2018-02-09
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods generally have the disadvantages of long production cycle, low extraction rate and high energy consumption.
As disclosed in CN102807770A, a method for preparing capsanthin by ultrasonic pretreatment requires ultrasonic pretreatment of capsicum for more than 20 minutes, and then puts the pretreated material into a Soxhlet extractor and soaks it for 3 hours at 50°C. Capsanthin can be extracted, and the extraction rate is only 46%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for extracting and separating capsanthin and capsaicin from red pepper, specifically comprising the following steps:

[0016] 1. Remove the stems of commercially available mature red peppers, put them in an oven and dry them at 60°C to constant weight, weigh 30 grams of dried peppers, and pass through a 40-mesh standard sieve after crushing. At room temperature, mix chili powder with 150 grams of anhydrous ethanol and petroleum ether mixed extract with a weight ratio of 1:1, place it in a flash extractor, start the machine, and extract at 15,000 rpm for 60 seconds;

[0017] 2, the mixture is filtered and separated to obtain a mixed solution containing capsanthin and capsaicin, the mixed solution is reclaimed through vacuum distillation to obtain the mixed crude product of capsanthin and capsaicin;

[0018] 3. Adopt molecular distillation technology to carry out separation of capsanthin and capsaicin to the mixed crude product, obtain capsanthin crude product an...

Embodiment 2

[0020] A method for extracting and separating capsanthin and capsaicin from red pepper, specifically comprising the following steps:

[0021] 1. Remove the stems of commercially available mature red peppers, put them in an oven and dry them at 60°C to constant weight, weigh 30 grams of dried peppers, and pass through a 100-mesh standard sieve after crushing. At room temperature, mix chili powder with 300 grams of anhydrous ethanol and methylamine mixed extract with a weight ratio of 1:2, place in a flash extractor, start the machine, and extract at 10,000 rpm for 55 seconds;

[0022] 2, the mixture is filtered and separated to obtain a mixed solution containing capsanthin and capsaicin, the mixed solution is reclaimed through vacuum distillation to obtain the mixed crude product of capsanthin and capsaicin;

[0023] 3. Adopt molecular distillation technology to carry out separation of capsanthin and capsaicin to the mixed crude product, obtain capsanthin crude product and caps...

Embodiment 3

[0025] A method for extracting and separating capsanthin and capsaicin from red pepper, specifically comprising the following steps:

[0026] 1. Remove the stalks of commercially available mature red peppers, put them in an oven and dry them at 60°C to constant weight, weigh 30 grams of dried peppers, and pass through a 60-mesh standard sieve after crushing. At room temperature, mix chili powder with 600 grams of acetone and ethyl acetate mixed extract with a weight ratio of 2:1, place it in a flash extractor, start the machine, and extract at 5500 rpm for 30 seconds;

[0027] 2, the mixture is filtered and separated to obtain a mixed solution containing capsanthin and capsaicin, the mixed solution is reclaimed through vacuum distillation to obtain the mixed crude product of capsanthin and capsaicin;

[0028] 3. Adopt molecular distillation technology to carry out separation of capsanthin and capsaicin to the mixed crude product, obtain capsanthin crude product and capsaicin c...

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Abstract

The invention discloses a method for rapidly extracting and separating capsanthin and capsaicin from red peppers. It is obtained by removing stems, drying and crushing commercially available mature red peppers and passing them through a 40-100 mesh standard sieve. Dry powder; then mix the dry pepper powder and the extract at a weight ratio of 1:5-20, use a flash extractor to extract at room temperature for 30-60 seconds, and then filter the mixture to obtain capsanthin. and the mixed solution of capsaicin, the mixed solution is recovered through vacuum distillation to obtain the mixed crude product of capsanthin and capsaicin; molecular distillation technology is used to separate the mixed crude product from capsanthin and capsaicin to obtain capsicum The crude product of red pigment and the crude product of capsaicin, the crude product of capsanthin and the crude product of capsaicin are respectively distilled again by molecular distillation technology, and finally the refined product of capsanthin and the refined product of capsaicin are obtained, with an extraction rate of 95%. %above.

Description

technical field [0001] The invention belongs to the technical field of natural food additive production, in particular to a method for rapidly extracting and separating capsanthin and capsaicin from red peppers. Background technique [0002] Capsanthin has the advantages of bright color, strong coloring ability, good stability, safety and non-toxicity. It has been designated as a natural food additive that can be used by many countries. It has been widely used in food, cosmetics and pharmaceuticals. Capsaicin is a vanilla amide alkaloid, which is called "soft gold" because of its high drug function. It is widely used in health care, pharmaceutical industry, biochemical pesticides, food, military and other fields. It and capsanthin They are two rare chemical substances with great application prospects and environmental protection. [0003] At present, there are many methods for extracting and separating capsanthin and capsaicin from red peppers, mainly supercritical CO 2 Ex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C233/20C07C231/24C09B61/00C09B67/54
Inventor 张煜曹建新聂登攀颜健卢俏张怡
Owner GUIZHOU UNIV