Method for separating and purifying capsaicin and dihydrocapsaicin from pepper fruits

A technology for the separation and purification of dihydrocapsaicin, applied in the separation/purification of carboxylic acid amide, organic chemistry, bulk chemical production, etc., can solve the problems of low extraction rate and separation and purification efficiency of capsaicin, and achieve high yield High, avoid short service life, good reproducibility effect
CN107573255AInactive Publication Date: 2018-01-12SUN YAT SEN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
SUN YAT SEN UNIV
Publication Date
2018-01-12
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method of separating and purifying capsaicin and dihydrocapsaicin from pepper fruits. The method comprises the following steps: performing supercritical carbon dioxide extraction of pepper fruits; performing reduced-pressure concentration to obtain capsicum oleoresin; performing methanol solution extraction and alkali extraction and acid deposition of the capsicum oleoresin to obtain a capsaicin substance crystal rich in capsaicin and dihydrocapsaicin; with n-hexane-ethyl acetate-methanol-water as a solvent system and high-speed counter-current chromatography (HSCCC)for preparation, monitoring the purity by high performance liquid chromatography; according to the HSCCC as well as the eluent with relatively high purity, performing reduced-pressure concentration and vacuum drying to obtain capsaicin with purity higher than 97.0% and dihydrocapsaicin with purity higher than 96.0%, wherein the extraction efficiencies of the capsaicin and the dihydrocapsaicin areboth higher than 93%, and the recovery rates are both higher than 70%. The method disclosed by the invention makes full use of the pepper seeds, has the advantages of easiness in operation, low cost,high repeatability, high efficiency and high product purity, and can be applied to large-scale production.
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Description

technical field

[0001] The invention belongs to the technical field of natural medicine extraction, and more specifically relates to a method for separating and purifying capsaicin and dihydrocapsaicin from capsicum fruits. Background technique

[0002] Capsicum is the dried fruit of Capsicum frutescens L., a plant in the Solanaceae family, and is a widely used spicy condiment. Capsicum can also be used as a traditional Chinese medicine, which is often used to treat cold stagnation, abdominal pain, vomiting and chilblain. Capsaicinoids (Capsaicinoids) are the pungent ingredients in peppers, and the content of capsaicin (CA) and dihydrocapsaicin (DHCA) is about 90%. In the 2015 edition of "Chinese Pharmacopoeia", capsaicin and dihydrocapsaicin as index components of pepper for quality control. Capsaicin has a variety of pharmacological effects, such as analgesic and anti-inflammatory, selective effects on sensory nerve fibers and sensory functions, and neurotransmitters. A...

Claims

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