Molecular distilling process for enriching and purifying capsaicin

A technology of molecular distillation and capsaicin, which is applied in the separation/purification of carboxylic acid amide, organic chemistry, etc., can solve the problems of waste liquid and gas pollution, high requirements for industrial equipment, and high cost of equipment, so as to achieve simple process operation and ensure natural The effect of quality and less pigment residue

Inactive Publication Date: 2004-11-24
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many capsaicin-containing extracts or capsaicin crystals obtained by organic solvent extraction, but there are many types of flammable and explosive organic solvents, which have high requirements for industrial equipment, many operating processes, and low product yields. Disadvan

Method used

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  • Molecular distilling process for enriching and purifying capsaicin

Examples

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Effect test

Embodiment 1

[0030] Weigh 600g of dried red pepper peel powder produced in Badong, Hubei, extract with 3000ml of acetone at 40°C for 3 times under constant stirring, each time for 1h, filter, combine the filtrates, concentrate and recover acetone. Mix the concentrate and olive oil evenly at a ratio of 1:4 (V / V), under a vacuum of 15Pa, a distillation temperature of 95°C, a material flow rate of 3ml / min, a condensation surface temperature of 25°C, a wiper speed of 350rpm, and a temperature of circulating water At 75°C, molecular distillation removes residual acetone. The acetone-removed material was molecularly distilled at a vacuum of 0.5 Pa, a distillation temperature of 150°C, a material flow rate of 2ml / min, a condensation surface temperature of 25°C, a wiper speed of 300rpm, and a circulating water temperature of 75°C. The distillate was dissolved with 60 mL of petroleum ether, extracted three times with 180 mL of 50% (V / V) aqueous ethanol, the aqueous ethanol layers were combined, and...

Embodiment 2

[0032]Weigh 600g of dry peel powder of red pepper produced in Chongqing, Sichuan, extract with 3600mL 95% (V / V) ethanol at 60°C under constant stirring twice, each time for 1h, filter, combine the filtrates, concentrate and recover ethanol. Mix the concentrate and olive oil evenly at a ratio of 1:7 (V / V), at a vacuum of 20Pa, a distillation temperature of 100°C, a material flow rate of 3ml / min, a condensation surface temperature of 25°C, a wiper speed of 250rpm, and a temperature of circulating water Molecular distillation at 70°C removes ethanol and water. The material after desolvation is molecularly distilled under the conditions of vacuum degree of 1Pa, distillation temperature of 160°C, material flow rate of 1ml / min, condensation surface temperature of 25°C, wiper speed of 250rpm, and circulating water temperature of 70°C. After the distillate was dissolved with 60mL of petroleum ether, it was extracted 4 times with 60mL of 50% (V / V) aqueous ethanol, and the aqueous ethan...

Embodiment 3

[0034] Weigh 600g of dried red pepper peel powder produced in Badong, Hubei, extract with 3000mL of 50% (V / V) ethanol aqueous solution at 60°C under constant stirring for 3 times, each time for 1h, filter, combine the filtrates, concentrate and recover ethanol. Mix the concentrate and olive oil evenly at a ratio of 1:1 (V / V), under a vacuum of 10Pa, a distillation temperature of 90°C, a material flow rate of 3ml / min, a condensation surface temperature of 25°C, a wiper speed of 450rpm, and a temperature of circulating water At 75°C, molecular distillation removes ethanol and water. The material after desolvation is molecularly distilled under the conditions of vacuum degree of 0.1Pa, distillation temperature of 140°C, material flow rate of 3ml / min, condensation surface temperature of 25°C, wiper speed of 450rpm, and circulating water temperature of 75°C. The distillate was dissolved with 60 mL of petroleum ether, extracted twice with 300 mL of 50% (V / V) aqueous ethanol, combine...

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Abstract

The present invention relates to the process of extracting capsaicin from chili fruit or peel and preparing natural capsaicin crystal. Extract containing capsaicin is obtained through organic solvent extraction of the spicy component from chili fruit or peel, depressing concentration and purification of the concentrated matter via molecular distillation and separation. Liquid chromatographic test shows that the extract has total content of capsaicin and dihydroapsaicin up to 50%. Through further macroporous resin adsorption and re-crystallization of the extract, may be obtained natural capsaicin crystal with capsaicin, dihydrocapsaicin and nordihydrocapsaicin in the total content up to 97%.

Description

technical field [0001] The invention relates to a method for extracting capsaicin-containing (Capsaicin) extract from capsicum fruit (or pericarp) by using a molecular distillation process, and separating and purifying the extract to prepare natural capsaicin crystals. Background technique [0002] Molecular Distillation, also known as Short-Path Distillation, is a special liquid-liquid separation technology. Its working principle is that under extremely high vacuum, the stroke of the condensation surface is not affected by the collision resistance between molecules according to the difference in the mean free path of the molecular motion of the mixture, and the distance between the evaporation surface and the condensation surface is less than that of the molecules of the distilled material under this condition. The mean free path of molecular motion below. This technology has three advantages: low distillation temperature, high working ...

Claims

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Application Information

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IPC IPC(8): C07C231/24C07C235/34
Inventor 杨得坡王发松庞志清王永理
Owner SUN YAT SEN UNIV
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