Method for increasing color value of capsanthin by using lipase to catalyze ester decomposing

A lipase-catalyzed ester and lipase technology, which is applied in the field of natural product extraction and separation, can solve the problems of small processing volume, product color value decline, and high production cost of capsicum red, achieving the effect of sufficient extraction and guaranteed invariance

Active Publication Date: 2019-01-01
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Oleic acid, linoleic acid and ester components in capsicum are close to capsanthin in polarity, they will be extracted together during the extraction process, and it is difficult to separate them later
Use methods such as distillation to extract volatile oil to remove, because the temperature is too high, the red pepper will deteriorate quickly
[0007] In the patent with the publication number CN 106634037A, the capsanthin extract solution adopts a rising film evaporator, a falling film evaporator, and a rotary film evaporator to continuously evaporate and separate the capsanthin extract, which has a serious impact on the heat-sensitive capsanthin. The color value will decrease with continuous evaporation, and the energy consumption is high
In the patent with the publication number CN107022202A, capsanthin is extracted by supercritical carbon dioxide fluid. Although the extraction rate is high and there is no pollution, there are disadvantages such as small processing capacity, large equipment investment, and high production cost of capsanthin.
[0008] In patents and literature, there are methods of removing impurities by adjusting acid or base: such as CN1067520072A (base adjustment), CN106893345A (acid adjustment), experimental research on the purification of capsanthin (China Food Additives, 2018 No. 7: 122-126 ), but this kind of method will have a serious impact on the pigment under alkaline or acidic conditions, and involves lye or acid wastewater treatment, so it is necessary to find a suitable extraction method at low temperature

Method used

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  • Method for increasing color value of capsanthin by using lipase to catalyze ester decomposing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Pretreatment: In a 500L extraction kettle, add 50kg of treated chili powder, then add 200kg of 70% ethanol aqueous solution, add sodium bicarbonate to adjust the pH value to 7.6, control the temperature at 37°C, and add 0.5kg of lipase (type is Lipase) for enzymolysis. After 2 hours of enzymolysis, the temperature was raised to 70°C, stirred for 1 hour, filtered by rejection, and the filter cake was transferred to a drying oven for drying.

[0035] 2. The first leaching: Add the drying material obtained in the first step into the leaching kettle, add 200kg of n-hexane, control the temperature at 60°C, leaching for 2 hours, turn off the heating, put it at room temperature, filter, and add to the filtrate 100kg of 70% ethanol aqueous solution, stirred for 30 minutes, extracted and separated, and the upper n-hexane layer was concentrated to obtain capsicum red product 1, which was dark red viscous liquid, hardly flowing, and the total content of oleic acid was about 13.4...

Embodiment 2

[0038] 1. Pretreatment: In a 500L extraction kettle, add 50kg of treated chili powder, then add 200kg of 70% ethanol aqueous solution, add sodium bicarbonate to adjust the pH value to 7.6, control the temperature at 37°C, and add 0.5kg of lipase (type is Novozy435), carry out enzymatic hydrolysis for 2 hours, then raise the temperature to 70°C, stir for 1 hour, shake off the filter, and transfer the filter cake to a drying oven for drying.

[0039] 2. The first leaching: Add drying material to the leaching kettle, add 200kg ethyl acetate, start stirring, control the temperature at 70°C, leaching for 1 hour, turn off the heating, put it at room temperature, filter, add 100kg to the filtrate 65% ethanol aqueous solution, stirred for 30 minutes, extracted and separated, and the upper ethyl acetate layer was concentrated to obtain the spicy red pepper product 1, which was a dark red viscous liquid, hardly flowing, and the total content of oleic acid was about 13.8%. GB1886.34-2015...

Embodiment 3

[0042] As in Example 1, in its step 1, lipase Lipozyme RM IM can be added, and the total content of oleic acid is about 14.0% in the first extraction of capsicum red product 1, and the absorbance QUOTE =219, the total content of oleic acid in the second extraction of capsicum red product 2 is about 11.1%, and the absorbance QUOTE =183.

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Abstract

The invention belongs to the field of extracting and separating of natural products, and provides a method for increasing color value of capsanthin by using lipase to catalyze ester decomposing. The method has the advantages that plant oil components in the capsanthin can be effectively removed, the color value of the capsanthin is increased, the economic benefit is good, and the product quality is stable. The method specifically comprises the following steps: (1) dissolving fine powder of pepper into an aqueous solution of ethanol, adjusting a pH (potential of hydrogen) value, adding lipase,controlling proper temperature, hydrolyzing by enzyme, heating, continuing to extract for a certain period of time, filtering, washing a filter cake by the aqueous solution of ethanol, filtering, anddrying; (2) primary extracting: adding a dried product and an extracting solvent into an extractor, extracting for several hours, filtering, extracting filtrate, and concentrating, so as to obtain a product 1; (3) secondary extracting: extracting the filter cake again by the extracting solvent, filtering, and concentrating, so as to obtain a product 2. The three-step method has the beneficial effects that the difficult-to-separate pepper oil components are removed by the enzyme process, the extracting process is simple and convenient, the impurities are fully removed, the filtrate in step 1 isused for extracting capsaicin, and the product 1 and the product 2 can meet different market requirements; the color value of the prepared capsanthin product is high, the pungency degree is low, andthe quality is high.

Description

technical field [0001] The invention belongs to the technical field of extraction and separation of natural products, relates to the acquisition of natural red pigment capsanthin, and specifically how to further improve capsanthin (capsanthin, 3,3'-Dihydroxy-beta, kappa-caroten-6'one, CAS: 465-42-9) color price. Background technique [0002] Capsanthin is a high-quality natural plant pigment. As a natural colorant, it not only has bright color and strong coloring power, but also has pharmacological effects. Capsanthin can be blended with different color values ​​to present color gradients such as light yellow, deep yellow, orange red, and deep red, and is widely used in food, cosmetics, and pharmaceutical industries. [0003] Capsanthin is a tetraterpenoid derivative, classified as isoprene according to the chemical structure of the pigment, and the molecular formula is C 40 h 56 o 3 , with a molecular weight of 584.87, containing 11 conjugated double bonds, a conjugated...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54
CPCC09B61/00C09B67/0096
Inventor 牛亮峰梁玮张超刘成李光
Owner XUCHANG UNIV
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