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A kind of extraction method of capsanthin

A technology of capsanthin and extraction method, which is applied in the field of natural food additive production, can solve the problems of high energy consumption in the extraction process, long extraction time of capsanthin, and low extraction rate, and achieve low solvent usage, low moisture content, The effect of short process time

Active Publication Date: 2021-04-20
HUAINAN YISHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a new method for extracting capsanthin in order to overcome the shortcomings of long extraction time, low extraction rate, and high energy consumption of the extraction process in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) After taking out the commercially available chili peels with a storage temperature of -10°C, put them into a mill and pulverize them into 200-mesh chili powder.

[0026] 2) Weigh 100 parts by weight of chili powder into a Soxhlet extractor, add 400 parts by weight of tetrahydrofuran, perform Soxhlet extraction at 75°C for 20 minutes, 80°C for 20 minutes, and filter under reduced pressure. The filtrate was further concentrated into a concentrated solution by vacuum distillation, and dried to constant weight to obtain capsanthin crude material.

[0027] 3) Add 10 parts by weight of crude capsanthin into 30 parts by weight of n-bromopropane solvent, extract with a vortex mixer for 3 minutes, and centrifuge for 2 minutes in a high-speed centrifuge to obtain pure capsanthin.

Embodiment 2

[0029] 1) After taking out the commercially available chili peels with a storage temperature of -10°C, put them into a mill and pulverize them into 300-mesh chili powder.

[0030] 2) Weigh 100 parts by weight of chili powder into a Soxhlet extractor, add 600 parts by weight of tetrahydrofuran, perform Soxhlet extraction at 75° C. for 30 minutes, 80° C. for 30 minutes, and filter under reduced pressure. The filtrate was further concentrated into a concentrated solution by vacuum distillation, and dried to constant weight to obtain capsanthin crude material.

[0031] 3) Add 10 parts by weight of crude capsanthin into 50 parts by weight of n-bromopropane solvent, extract with a vortex mixer for 5 minutes, and centrifuge for 2 minutes in a high-speed centrifuge to obtain pure capsanthin.

Embodiment 3

[0033] 1) After taking out the commercially available chili peels with a storage temperature of -10°C, put them into a mill and pulverize them into 280-mesh chili powder.

[0034] 2) Weigh 100 parts by weight of chili powder into a Soxhlet extractor, add 500 parts by weight of tetrahydrofuran, perform Soxhlet extraction at 75° C. for 25 minutes, 80° C. for 30 minutes, and filter under reduced pressure. The filtrate was further concentrated into a concentrated solution by vacuum distillation, and dried to constant weight to obtain capsanthin crude material.

[0035] 3) Add 10 parts by weight of crude capsanthin into 40 parts by weight of n-bromopropane solvent, extract with a vortex mixer for 4 minutes, and centrifuge for 2 minutes in a high-speed centrifuge to obtain pure capsanthin.

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PUM

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Abstract

The invention discloses a method for extracting capsicum red pigment, which comprises the following steps: after taking out commercially available capsicum peels with a storage temperature of -10°C, feeding them into a mill and pulverizing them into 200-300-mesh pepper powder. Weigh 100 parts by weight of chili powder and put it into a Soxhlet extractor, add 400-600 parts by weight of tetrahydrofuran, perform Soxhlet extraction at 75°C for 20-30min, 80°C for 20-30min, and filter under reduced pressure. The filtrate was further concentrated into a concentrated solution by vacuum distillation, and dried to constant weight to obtain capsanthin crude material. The invention has simple process flow, short process time, high extraction rate of capsanthin and stable extraction quality, which can reach 97.15%-98.97%, which is better than the extraction rate in the prior art.

Description

technical field [0001] The invention belongs to the technical field of natural food additive production, and in particular relates to a method for extracting capsanthin. Background technique [0002] Capsanthin, also known as capsanthin and capsicum oleoresin, is a natural colorant extracted from peppers. The main coloring components are capsanthin and capsanthin, which belong to carotenoids and account for 0.2%-0.5% of pepper peels. . [0003] Foreign scholars have conducted in-depth and detailed research on carotenoids in peppers. More than 50 carotenoids have been isolated from peppers, of which more than 30 carotenoids have been identified. Studies have shown that the main components of capsanthin are capsanthin and capsanthin. Generally speaking, capsanthin (color value 10,000 units) has the following average indicators: 80% to 85% fatty acids, mainly composed of linoleic acid, oleic acid, palmitic acid, stearic acid, and myristic acid; vitamin E0 .6%-1.0%; vitamin ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54
CPCC09B61/00C09B67/0096
Inventor 刘后继张梅刘健
Owner HUAINAN YISHENG FOOD