Method for extracting natural capsaicin from chili peppers
A technology of natural capsaicin and capsicum, applied in organic chemistry, separation/purification of carboxylic acid amides, etc., can solve problems such as potential safety hazards of organic solvents, physical damage to operators, large energy consumption, etc., and achieves simple transportation and use, low cost Low cost and less impurities
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Embodiment 1
[0025] (1) Choose the naturally grown high-spicy pepper, the mature fruit of the devil pepper (the origin is India, which has been introduced and planted in China) as raw material, and dry it naturally to make dried pepper, remove the pepper seeds from the dried devil pepper, and crush it into a particle with a diameter of < 1mm paprika;
[0026] (2) Preparation of A solution: Mix half of sodium carbonate and disodium hydrogen phosphate to make a 1-20% solution, namely A solution;
[0027] (3) Put the devil's chili powder into solution A, the weight ratio of material to liquid is 1:6, stir and extract at 60°C for 3 hours, filter to separate the material and liquid; Extract 2 times for 1:4, and combine the extracted extracts extracted three times;
[0028] (4) At 50°C, filter with diatomaceous earth for 3 times, and use the filtrate for later use; because the extract contains viscous substances, diatomite-assisted filtration can effectively prevent the filter paper or filter s...
Embodiment 2
[0032] (1 choose high-spicy dry chili, and remove the chili seeds;
[0033] (2) Preparation of A solution Select sodium bicarbonate, sodium phosphate, and ammonium chloride to mix one-third each to make a 10% solution, namely A solution;
[0034] (3) Put the devil's chili powder into solution A, the weight ratio of material to liquid is 1:3, stir and extract at 40°C for 5 hours, filter, and then use solution A with the material residue to make the weight ratio of material to liquid 1:2 in the same way. Extract 2 times and combine the extracts extracted three times;
[0035] (4) At 70°C, filter twice with diatomaceous earth, and use the filtrate for later use;
[0036] (5) Adjust the pH value of the filtrate obtained in step (4) to 8 with 5% phosphoric acid solution, let stand for 24 hours, filter, and vacuum dry to obtain capsaicin with a capsaicin content greater than 60-80%.
[0037] Finally, adjust the pH value of the waste liquid to 7 with acid and discharge it.
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