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A method for preparing high-purity white solid capsaicin

A capsaicin and solid-state technology, applied in the field of extraction and separation of natural products, can solve the problems of unspecified capsaicin color, high price of capsaicin, and high production cost, and achieve the effects of reducing production cost, easy operation, and large processing capacity.

Active Publication Date: 2021-10-26
湖南资龙聚农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Publication number CN 107573255A adopts supercritical carbon dioxide extraction, supplemented by high-speed countercurrent chromatography preparation, the processing capacity is small, the production cost is high, and finally the color of capsaicin is not specified
[0008] Because there is no good process for preparing natural solid white high-purity capsicum, this kind of capsaicin is sold at a high price in the international market

Method used

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  • A method for preparing high-purity white solid capsaicin
  • A method for preparing high-purity white solid capsaicin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Add 10g of capsicum oleoresin into a 100ml three-necked bottle, add 40g of purified water, heat to 70°C, stir for 1 hour, add 20g of ethyl acetate, continue stirring for 30 minutes, let it cool, and transfer it into a 100ml separating funnel Stand in the middle and separate layers, filter the ethyl acetate layer, concentrate the filtrate, add 20g of n-hexane to the concentrate, heat to 65°C to dissolve it completely, cool down, stir and crystallize at -7°C for 3 hours, and obtain a brown solid after suction filtration Capsaicin.

[0037] 2. Prepare a mixed solution of ethanol: ethyl acetate = 3:1 volume ratio, and filter it through a 0.45µm microporous membrane as an eluent. Take part of the eluent and soak 200g of gel Sephadex LH-20, swell for more than 6 hours, pack the column, balance 3 to 5 column volumes with the eluent, dissolve the solid capsaicin obtained in the first step with the eluting solvent, Filter with a 0.45 μm microporous membrane, load the filtrat...

Embodiment 2

[0040] On the basis of Example 1, in its step 1, capsicum oleoresin is added 50g water, after stirring for 1 hour, add 20g dichloromethane, stir 30min, after extracting liquid separation, dichloromethane layer continues to process by remaining steps, The total alkali content of capsicum is 98.2%, and the whiteness value is 70.4.

Embodiment 3

[0042] On the basis of Example 1, in its step 2, the gel type is replaced by Sepharose FF, all the other steps are carried out according to Example 1, the capsaicin total alkali content is 98.4%, and the whiteness value is 70.8.

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Abstract

The invention discloses a method for preparing high-purity white solid capsaicin. Specifically, the low-quality capsicum oleoresin is purified by adopting an appropriate de-impurity treatment method, and viscous water-soluble substances and components with high polarity are removed to make the solution The content of capsaicin in the medium is higher than 60%, and then the sample solution is subjected to gel separation, and the colorless part containing capsaicin in the fraction is selected to be concentrated, the concentrate is heated and dissolved in a crystallization solvent, and then crystallized at a low temperature. The advantage of the present invention is that the existing form and color of capsaicin are changed through impurity removal and crystallization, so that the total alkali content of capsicum in the product is ≥98%, and the whiteness value is ≥70. No acid, alkali, bleaching agent, adsorption, etc. are introduced in the whole process. agent, clathrate or other additives, etc., a physical screening method is provided to prepare high-purity white solid capsaicin. The solvent and gel used in the present invention can be recycled, basically no waste discharge, and the product is fully utilized And the quality is high, the economic benefit is good, and it is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of extraction and separation of natural products, and in particular relates to a purification and preparation method of capsaicin, in particular to the morphological transformation of capsaicin and the removal of pigment impurities. Background technique [0002] Capsaicin extracted from peppers is the substance that causes pungent taste in peppers and is the main bioactive component in peppers. Natural capsaicin (also known as capsaicin, capsaicin) is called trans-8-methyl-N- in Chinese Vanillyl-6-nonenamide, CAS: 404-86-4 is a class of alkaloids containing phenolic hydroxyl groups, the molecular formula is C 18 h 27 NO 3 , the molecular weight is 305.42, and the chemical structural formula is as follows: [0003] [0004] Natural capsaicin has a wide range of uses. In addition to being used as a food additive, it can also be used as a medicine. When used as a medicine, it has the following pharmacological effec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C231/24C07C233/20
CPCC07C231/24C07C233/20
Inventor 牛亮峰梁玮张超刘成张鲜粉
Owner 湖南资龙聚农业科技股份有限公司
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