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Method for separating decolorized chilli extract and chili pigments from chilli extract crude product

A technology of capsaicin and capsaicin, which is applied in chemical instruments and methods, refining of natural resins, azo dyes, etc., can solve the problems of difficulty in realizing industrialized large-scale production, the inability to recycle the adsorbent, and the inability to recycle pigments, and shorten the Extraction time, improved recovery, reduced solvent usage

Inactive Publication Date: 2016-05-11
广西恒得润辣素有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chromatographic column made of the above two adsorbents cannot recover the pigment, the mass transfer rate is slow, the column efficiency is poor, the recovery rate is low, and the solvent consumption is large, it is difficult to realize industrialized large-scale production, and the adsorbent cannot be recycled. polluted environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Using commercially available chili peppers as raw materials, washing and pretreatment, removing impurities, drying until the moisture content is not higher than 8%, pulverizing, and passing through a 60-mesh sieve to obtain chili powder;

[0035] (2) Put 9.2Kg of chili powder and 0.8Kg of β-cyclodextrin into a planetary mill or vibrating mill and grind for 10 minutes to obtain mixed micropowder;

[0036] (3) Mix 10Kg of mixed micropowder with 80L of 65% ethanol, stir for 25 minutes, let stand, and then use a high-speed centrifuge at a speed of 10,000r / min to separate the impurity precipitate and filtrate; repeat the ethanol extraction of the impurity precipitate 3 times, Repeat centrifugation and finally combine all filtrates;

[0037] (4) Concentrate the filtrate of step (3) under reduced pressure at a vacuum pressure of 0.1mPa and a temperature of 55°C, recover ethanol, and obtain the color value E in the form of a dark red viscous liquid 1% 1cm Crude capsicum e...

Embodiment 2

[0039](1) Using commercially available Sichuan Chaotian peppers as raw materials, wash and pre-treat them, remove impurities, dry until the water content is not higher than 8%, pulverize, and pass through an 80-mesh sieve to obtain chili powder;

[0040] (2) Put 9.8Kg of chili powder and 0.2Kg of β-cyclodextrin into a planetary mill or vibrating mill and grind for 30 minutes to obtain mixed micropowder;

[0041] (3) Mix 10Kg of mixed micropowder with 150L of 50% ethanol, stir for 10 minutes, let stand, and then use a high-speed centrifuge at a speed of 8000r / min to separate the impurity precipitate and filtrate; repeat the ethanol extraction of the impurity precipitate twice, Repeat centrifugation and finally combine all filtrates;

[0042] (4) Concentrate the filtrate of step (3) under reduced pressure at a vacuum pressure of 0.08mPa and a temperature of 45°C, recover ethanol, and obtain the color value E in the form of a dark red viscous liquid 1% 1cm 460nm is 12, capsaici...

Embodiment 3

[0044] (1) Using commercially available chili peppers as raw materials, wash and pre-treat them, remove impurities, dry until the moisture content is not higher than 8%, pulverize, and pass through a 100-mesh sieve to obtain chili powder;

[0045] (2) Put 9.5Kg of chili powder and 0.5Kg of β-cyclodextrin into a planetary mill or vibrating mill and grind for 20 minutes to obtain mixed micropowder;

[0046] (3) Mix 10Kg of mixed micropowder with 120L of 60% ethanol, stir for 20 minutes, let it stand, and then use a high-speed centrifuge at a speed of 12000r / min to separate the impurity precipitate and filtrate; repeat the ethanol extraction of the impurity precipitate 3 times, Repeat centrifugation and finally combine all filtrates;

[0047] (4) Concentrate the filtrate of step (3) under reduced pressure at a vacuum pressure of 0.06mPa and a temperature of 50°C, recover ethanol, and obtain the color value E in the form of a dark red viscous liquid 1% 1cm Crude capsicum extract...

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Abstract

The present invention discloses a method for separating decolorized chilli extract and chili pigment from a chilli extract crude product, the method comprises the following steps: using an alkaline aqueous solution comprising sodium chloride, sodium acetate, sodium hydroxide and beta-cyclodextrin for leaching the chilli extract crude product in a single-stage continuous counter-current ultrasonic extraction machine, and filtrate separated by filtering is concentrated, extracted with ethanol, separated by chromatography, and concentrated under reduced pressure and the like for separating the decolorized chilli extract and the chili pigment. The method is based on a common solvent method, and combines continuous counter current extraction technology, ultrasound extraction technology, micro-cut interaction technology, and the like, the extraction time is shortened, the solvent use amount is reduced, large-scale industrial production of the decolorized chilli extract can be realized, meanwhile high-quality chili pigment can be separated, recycled and refined, the entire operation process is simple, requirements on reaction conditions and production equipment are low, and the method is a low-consumption high-efficiency chilli extract separation production process suitable for industrial promotion and application.

Description

technical field [0001] The invention belongs to the technical field of extraction of plant effective components, and in particular relates to a method for separating decolorized capsicum essence and capsicum pigment from crude capsicum essence. Background technique [0002] The scientific name of "Chili Extract" is "Chili Oleoresin", which is a condiment with a strong spicy taste extracted from the natural raw material chili, separated and refined. In addition to the spicy ingredients of capsicum, it also contains more than a hundred kinds of complex chemical substances such as capsicum alcohol, protein, pectin, polysaccharides, and capsanthin. Capsicum extract is not an illegal additive, but an extract of natural food ingredients, mainly used for spicy seasoning of food. The capsicum extract currently on the market is dark in color, sticky in texture, poor in fluidity and dispersibility, which limits its application. Therefore, the research on capsicum refining is of grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54C09F1/02A23L27/10
CPCA23V2002/00C09B61/00C09B67/0096C09F1/02
Inventor 杨红梅
Owner 广西恒得润辣素有限公司
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