A method for extracting capsicum oleoresin from capsicum

Abstract

The present application belongs to the technical field of capsicum oleoresin extraction, and provides a method for extracting capsicum oleoresin from capsicum. The method comprises: (1) raw material pretreatment: drying and crushing the capsicum to obtain capsicum powder; (2) supercritical extraction: controlling the pressure in the extraction kettle to be 15-20 Mpa, the ratio of the volume of CO2 fluid to the dosage of capsicum powder to be 15-25 L:1 kg, extracting at 34-36 DEG C for 29-31 min, then increasing the temperature to 39-41 DEG C for 29-31 min, then decreasing the temperature to 36-38 DEG C for 29-31 min, to obtain a mixed fluid; (3) after the extraction is completed, the mixed fluid enters a separation kettle, the capsicum oleoresin separated and collected through a filter screen is subjected to vacuum deodorization and filtration refining to obtain a finished product. The method can obtain capsicum oleoresin with high yield and rich in capsicum red pigment.

Description

Technical Field

[0001] The invention belongs to the technical field of capsicum oleoresin extraction, and in particular relates to a method for extracting capsicum oleoresin from capsicum. Background Art

[0002] As the primary active ingredient in chili peppers, capsicum oleoresin is widely used in food seasoning, healthcare, and cosmetics. Rich in capsanthin and capsaicinoids, it not only imparts a unique color to the product but also possesses anti-inflammatory and antioxidant properties.

[0003] Capsanthin is a natural carotenoid pigment, primarily composed of capsanthin and capsorubin, and boasts bright color, strong tinting power, and safety and non-toxicity. In the food industry, capsanthin serves as an ideal natural colorant, replacing synthetic pigments in meat products, condiments, beverages, and other products, satisfying consumer demand for healthy foods. In cosmetics, its antioxidant properties make it suitable for use in skincare products to slow down skin aging. In the pharmaceutical industry, the biological activity of capsanthin contributes to the development of functional preparations with anti-inflammatory and anti-tumor properties.

[0004] Currently, the main methods for extracting capsicum oleoresin include organic solvent extraction, steam distillation, and supercritical CO2 extraction. While organic solvent extraction, which uses organic solvents such as n-hexane and ethanol, offers high extraction efficiency, it carries the risk of residual solvents, impacting product safety and quality. Steam distillation is simple to operate, but the high temperatures can destroy heat-sensitive components, leading to significant loss of active ingredients like capsanthin. In contrast, supercritical CO2 extraction, with its environmentally friendly nature, lack of residual solvents, and low extraction temperature, has become the mainstream technology for extracting capsicum oleoresin.

[0005] However, existing supercritical CO2 extraction methods still have shortcomings. For one thing, the efficient separation of capsanthin from capsaicinoids during the extraction process is difficult, resulting in a low capsanthin content in the product, making it difficult to meet the high-end market demand for high-value products. Furthermore, the traditional extraction process relies on extensive control of process parameters, resulting in low extraction efficiency and high energy consumption, which limits large-scale industrial production.

[0006] Therefore, there is an urgent need to improve the supercritical CO2 extraction method to obtain high-purity capsicum oleoresin rich in capsanthin and improve product added value and production efficiency. Summary of the Invention

[0007] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for extracting capsicum oleoresin from peppers, which can obtain capsicum oleoresin with high yield and rich in capsanthin.

[0008] In order to achieve the above object, the solution adopted by the present invention is:

[0009] A method for extracting capsicum oleoresin from peppers, comprising: (1) raw material pretreatment: drying and crushing the peppers to obtain pepper powder; (2) supercritical extraction: controlling the internal pressure of the extraction kettle to 15-20 MPa, introducing a volume of CO2 fluid to the amount of pepper powder in a ratio of 15-25 L:1 kg, extracting at 34-36°C for 29-31 min, then heating to 39-41°C for extraction for 29-31 min, then cooling to 36-38°C for extraction for 29-31 min, and obtaining a mixed fluid; (3) after the extraction is completed, the mixed fluid enters a separation kettle, the precipitated capsicum oleoresin is separated and collected by a filter, and then vacuum deodorized, filtered and refined to obtain a finished product.

[0010] Furthermore, in a preferred embodiment of the present invention, in step (2), before the CO2 fluid is introduced into the extraction kettle, n-hexane is added to the CO2 fluid at a volume of 4-6% of the CO2 fluid, and the mixture is mixed in a static mixer and set aside.

[0011] Furthermore, in a preferred embodiment of the present invention, in step (2), the CO2 fluid is heated to 35°C and then mixed with n-hexane.

[0012] Furthermore, in a preferred embodiment of the present invention, in step (2), an ultrasonic transducer is installed on the inner wall of the extraction kettle, the operating frequency of the ultrasonic transducer is 20 kHz, and the power density is set to 0.3-0.5 W / cm 2 , ultrasound was applied during the first 30 min of extraction.

[0013] Furthermore, in a preferred embodiment of the present invention, in step (3), multi-stage separation is adopted: first-stage separation: setting the pressure to 8-10 MPa and the temperature to 40-45°C; second-stage separation: setting the pressure to 5-6 MPa and the temperature to 30-35°C; third-stage separation: setting the pressure to 2-3 MPa and the temperature to 20-25°C.

[0014] Furthermore, in a preferred embodiment of the present invention, in step (1), the particle size of the chili powder is 0.4-0.85 mm.

[0015] Furthermore, in a preferred embodiment of the present invention, in step (1), the peppers are dried using hot air until the moisture content is ≤6%.

[0016] Furthermore, in a preferred embodiment of the present invention, in step (1), the peppers are subjected to a despicable pretreatment before drying: the peppers are soaked in 50% ethanol at 40°C for 30 minutes, filtered, and then dried.

[0017] Furthermore, in a preferred embodiment of the present invention, in step (1), the pepper is selected from a pepper variety with a color value ≥150 and a spiciness ≤0.5%.

[0018] Furthermore, in a preferred embodiment of the present invention, in step (1), the pepper varieties include Jinta pepper, Yidu red pepper, Guizhou Zunyi pepper and Huaxi pepper.

[0019] The beneficial effects of the method for extracting capsicum oleoresin from capsicum provided by the present invention are:

[0020] (1) The method for extracting capsicum oleoresin from chili peppers provided by the present invention utilizes a gradient temperature extraction technique to preferentially extract free capsanthin in the low-temperature extraction stage, then promote the release of bound pigment in the medium-temperature stage, and then inhibit the dissolution of capsaicin in the cooling stage. Under the above technical conditions, the extraction rate of capsanthin can be significantly improved while significantly inhibiting the capsaicin content. This technique can effectively separate components of different solubility in chili peppers, avoiding the problems of incomplete extraction or component destruction caused by improper temperature selection in traditional constant-temperature extraction, thereby obtaining high-purity and high-quality capsicum oleoresin.

[0021] (2) The method for extracting capsicum oleoresin from capsicum provided by the present invention is based on gradient temperature extraction technology and adopts a triple enhancement mechanism: entrainer + ultrasound + gradient temperature for synergistic effect.

[0022] The polarity of the non-polar solvent entrainer n-hexane matches that of capsanthin and capsaicin oleoresin, which is beneficial to improving the purity of capsanthin in capsaicin oleoresin. The cavitation effect, mechanical effect and thermal effect of ultrasound can accelerate the diffusion of capsaicin oleoresin from the pepper raw material into the supercritical CO2 fluid, improving the mass transfer efficiency. At the same time, the ultrasonic action can destroy the cell structure of the pepper, making the capsaicin oleoresin easier to extract. While ensuring the high purity of the capsaicin oleoresin, the extraction rate is significantly improved, enhancing the practicality and economy of the process.

[0023] The combination of the three can significantly improve the purity of capsanthin in capsicum oleoresin and the yield of capsicum oleoresin.

[0024] (3) The method for extracting capsicum oleoresin from capsicum provided by the present invention adopts a three-stage separation technology, which can achieve efficient separation of capsanthin from capsaicin and wax:

[0025] By multi-stage separation technology, according to the solubility difference of capsicum red pigment, capsicum oleoresin and impurities at different temperatures and pressures, the precise separation of the extraction product is realized. Among them, the first stage separation can collect capsicum red pigment and most of the oil, the second stage separation process enriches capsicum red pigment and separates part of wax, and the third stage separation process further purifies capsicum red pigment and removes residual solvent. The multi-stage separation technology provided in the application under the specific technical conditions can effectively remove the impurities in the capsicum oleoresin, improve the purity and quality of the capsicum oleoresin.

[0026] In summary, based on the above series of improvement measures of supercritical CO2 extraction method, the purity of capsicum red pigment in capsicum oleoresin and the yield of capsicum oleoresin are effectively improved from multiple dimensions. Efficient, green and precise extraction of capsicum red pigment can be realized, which significantly improves product quality and market competitiveness, and promotes the development of pepper deep processing industry to high-end. It has significant economic and social benefits. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the embodiments of the application more clear, the technical scheme in the embodiments of the application will be clearly and completely described below. If the specific conditions are not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the reagents or instruments used are not specified by the manufacturer, they are all conventional products that can be purchased on the market.

[0028] A method for extracting capsicum oleoresin from capsicum provided by the embodiments of the application will be described in detail below.

[0029] A method for extracting capsicum oleoresin from capsicum, comprising:

[0030] (1) Raw material pretreatment: soak the capsicum in 50% ethanol at 40°C for 30 min. Under the above conditions, most of the free capsaicin can be removed by filtration. Then dry it with hot air to a moisture content of ≤6% to reduce the interference of water on the performance of subsequent CO2 extraction. After drying, crush it to obtain capsicum powder with a particle size of 0.4-0.85 mm. Too fine particle size will increase the exposure area of capsaicin, leading to co-extraction; too coarse particle size will reduce the extraction efficiency of pigment.

[0031] (2) Supercritical extraction:

[0032] After the CO2 fluid is warmed to 35°C, 4-6% of the volume of the CO2 fluid is added to the CO2 fluid, and after mixing in a static mixer, it is ready for use. N-hexane is a non-polar solvent and has stronger selectivity for carotenoids.

[0033] An ultrasonic transducer is installed on the inner wall of the extraction kettle. The working frequency of the ultrasonic transducer is 20 kHz, and the power density is set to 0.3-0.5 W / cm 2The ultrasonic wave cavitation effect under the above conditions breaks the cell wall, and the mass transfer rate is improved, and the total energy consumption is small after the ultrasonic wave is applied for 30 min before extraction and then conventional extraction is adopted.

[0034] The pressure in the extraction kettle is controlled to be 15-20 MPa, under which pressure CO2 mainly dissolves weakly polar carotenoids, and polar ingredients such as capsaicin remain in the residue, the ratio of the volume of the mixed CO2 fluid to the amount of chili powder is 15-25 L:1 kg, which can prolong the contact time and improve the selectivity; extraction is carried out at 34-36℃ for 29-31 min, then the temperature is increased to 39-41℃ for extraction for 29-31 min, then the temperature is decreased to 36-38℃ for extraction for 29-31 min, and then a mixed fluid is obtained; in this application, the temperature range is controlled to be 34-41℃, which can inhibit the dissolution of capsaicin and prevent the thermal degradation of capsanthin.

[0035] In this application, free capsanthin is preferentially extracted in the low-temperature section, then the release of bound pigments is promoted in the medium-temperature section, and then the dissolution of capsaicin is inhibited in the cooling section. Under the above technical conditions, the extraction rate of capsanthin can be significantly improved, and the content of capsaicin can be significantly inhibited.

[0036] (3) After the extraction is completed, the mixed fluid enters the separation kettle, and multi-stage separation is adopted: first-stage separation: the pressure is set to be 8-10 MPa, and the temperature is set to be 40-45℃; second-stage separation: the pressure is set to be 5-6 MPa, and the temperature is set to be 30-35℃; third-stage separation: the pressure is set to be 2-3 MPa, and the temperature is set to be 20-25℃; under the above conditions, the first-stage separation can collect capsanthin and most of the oil, the second-stage separation process can enrich capsanthin and separate part of wax, and the third-stage separation process can further purify capsanthin and remove residual solvent. The separated chili oil resin is collected by filter screen and then subjected to vacuum deodorization and filtration to obtain a finished product.

[0037] The features and performance of the present application are further described in detail in combination with the following examples.

[0038] Example 1

[0039] The present embodiment provides a method for extracting chili oil resin from chili peppers, comprising:

[0040] (1) Raw material pretreatment: 100 kg of Yidu red chili peppers is cleaned and dried by hot air to a water content of ≤6%, and then crushed to obtain chili powder with a particle size of 0.4-0.85 mm.

[0041] (2) Supercritical extraction: Control the internal pressure of the extraction kettle to 18 MPa, introduce CO2 fluid, and the ratio of the volume of CO2 fluid to the amount of chili powder is 20 L: 1 kg; extract at 35 ° C for 30 min, then heat to 40 ° C for 30 min, then cool to 37 ° C for 30 min to obtain a mixed fluid.

[0042] (3) After the extraction is completed, the mixed fluid enters the separation kettle and is separated for 2 hours at a pressure of 9 MPa and a temperature of 42°C. The precipitated capsicum oleoresin is separated and collected by a filter, and then vacuum deodorized, filtered and refined to obtain the finished product.

[0043] Example 2

[0044] This embodiment provides a method for extracting capsicum oleoresin from chili peppers, which differs from Example 1 in that: Step (2) supercritical extraction: controlling the internal pressure of the extraction kettle to 15 MPa, introducing CO2 fluid, and the ratio of the volume of CO2 fluid to the amount of chili powder used is 15 L:1 kg; extracting at 34°C for 31 minutes, then heating to 39°C for extraction for 30 minutes, and then cooling to 36°C for extraction for 29 minutes to obtain a mixed fluid.

[0045] Example 3

[0046] This embodiment provides a method for extracting capsicum oleoresin from chili peppers, which differs from Example 1 in that: Step (2) supercritical extraction: controlling the internal pressure of the extraction kettle to 20 MPa, introducing CO2 fluid, and the ratio of the volume of CO2 fluid to the amount of chili powder used is 25 L:1 kg; extracting at 36°C for 29 minutes, then heating to 41°C for extraction for 30 minutes, and then cooling to 38°C for extraction for 31 minutes to obtain a mixed fluid.

[0047] Example 4

[0048] This embodiment provides a method for extracting capsicum oleoresin from capsicum, which differs from embodiment 1 in that: Step (2) supercritical extraction: an ultrasonic transducer is installed on the inner wall of the extraction kettle, the operating frequency of the ultrasonic transducer is 20 kHz, and the power density is set to 0.4 W / cm 2 , ultrasound was applied during the first 30 min of extraction.

[0049] Example 5

[0050] This embodiment provides a method for extracting capsicum oleoresin from capsicum, which differs from embodiment 1 in that: Step (2) supercritical extraction: an ultrasonic transducer is installed on the inner wall of the extraction kettle, the operating frequency of the ultrasonic transducer is 20 kHz, and the power density is set to 0.3 W / cm 2 , ultrasound was applied during the first 30 min of extraction.

[0051] Example 6

[0052] The embodiment provides a method for extracting capsicum oleoresin from capsicum, which is different from the embodiment 1 in that in the step (2), the supercritical extraction is performed by installing an ultrasonic transducer on the inner wall of the extraction kettle, the working frequency of the ultrasonic transducer is 20 kHz, and the power density is set to 0.5 W / cm 2 The ultrasonic is applied in the first 30 minutes of the extraction.

[0053] Embodiment 7

[0054] The embodiment provides a method for extracting capsicum oleoresin from capsicum, which is different from the embodiment 4 in that in the step (2), the supercritical extraction is performed by adding n-hexane to the CO2 fluid according to 5% of the volume of the CO2 fluid, and the mixture is reserved after mixing in a static mixer.

[0055] Embodiment 8

[0056] The embodiment provides a method for extracting capsicum oleoresin from capsicum, which is different from the embodiment 4 in that in the step (2), the supercritical extraction is performed by adding n-hexane to the CO2 fluid according to 4% of the volume of the CO2 fluid, and the mixture is reserved after mixing in a static mixer.

[0057] Embodiment 9

[0058] The embodiment provides a method for extracting capsicum oleoresin from capsicum, which is different from the embodiment 4 in that in the step (2), the supercritical extraction is performed by adding n-hexane to the CO2 fluid according to 6% of the volume of the CO2 fluid, and the mixture is reserved after mixing in a static mixer.

[0059] Embodiment 10

[0060] The embodiment provides a method for extracting capsicum oleoresin from capsicum, which is different from the embodiment 7 in that in the step (2), the supercritical extraction is performed by adding n-hexane to the CO2 fluid according to 5% of the volume of the CO2 fluid after the CO2 fluid is heated to 35 DEG C, and the mixture is reserved after mixing in a static mixer.

[0061] Embodiment 11

[0062] The embodiment provides a method for extracting capsicum oleoresin from capsicum, which is different from the embodiment 10 in that in the step (3), the supercritical extraction is performed by adopting multi-stage separation after the mixed fluid enters a separation kettle, one-stage separation is performed by setting the pressure to 8 MPa and the temperature to 40 DEG C for 1 h, two-stage separation is performed by setting the pressure to 5 MPa and the temperature to 30 DEG C for 0.5 h, three-stage separation is performed by setting the pressure to 2 MPa and the temperature to 20 DEG C for 0.5 h, and the capsicum oleoresin separated and collected through a filter screen is subjected to vacuum deodorization and filtration refining to obtain a finished product.

[0063] Example 12

[0064] The present example provides a method for extracting capsicum oleoresin from capsicum, which is different from example 10 in that step (3) supercritical extraction: after the extraction is completed, the mixed fluid enters the separation kettle, and multi-stage separation is adopted: first-stage separation: the pressure is set to 10 MPa, the temperature is set to 45°C, and the separation is performed for 1 h; second-stage separation: the pressure is set to 6 MPa, the temperature is set to 35°C, and the separation is performed for 0.5 h; third-stage separation: the pressure is set to 3 MPa, the temperature is set to 25°C, and the separation is performed for 0.5 h; the capsicum oleoresin separated and collected through the filter screen is subjected to vacuum deodorization and filtration refining to obtain the finished product.

[0065] Example 13

[0066] The present example provides a method for extracting capsicum oleoresin from capsicum, which is different from example 10 in that step (1) raw material pretreatment: 100 kg of capsicum is soaked in 50% ethanol at 40°C for 30 min, then dried by hot air to a moisture content of ≤6%, and then crushed to obtain capsicum powder with a particle size of 0.4-0.85 mm.

[0067] Comparative Example 1

[0068] The present comparative example provides a method for extracting capsicum oleoresin from capsicum, which comprises:

[0069] (1) Raw material pretreatment: 100 kg of Yidu red capsicum is cleaned and dried by hot air to a moisture content of ≤6%, and then crushed to obtain capsicum powder with a particle size of 0.4-0.85 mm.

[0070] (2) Supercritical extraction: the pressure in the extraction kettle is controlled to be 25 MPa, CO2 fluid is introduced, the volume ratio of CO2 fluid to the amount of capsicum powder is 20 L: 1 kg, and the extraction is performed at 40°C for 1.5 h to obtain a mixed fluid.

[0071] (3) After the extraction is completed, the mixed fluid enters the separation kettle, the pressure is set to 9 MPa, the temperature is set to 42°C, and the separation is performed for 2 h; the capsicum oleoresin separated and collected through the filter screen is subjected to vacuum deodorization and filtration refining to obtain the finished product.

[0072] Comparative Example 2

[0073] The present comparative example provides a method for extracting capsicum oleoresin from capsicum, which is different from example 1 in that step (2) supercritical extraction: the pressure in the extraction kettle is controlled to be 25 MPa, CO2 fluid is introduced, the volume ratio of CO2 fluid to the amount of capsicum powder is 10 L: 1 kg, and the extraction is performed at 37°C for 31 min, then the temperature is raised to 42°C for 30 min, and then the temperature is lowered to 37°C for 29 min to obtain a mixed fluid.

[0074] Experimental Example 1

[0075] Experimental Method: The yield of capsicum oleoresin provided by Experimental Examples 1-12 and Comparative Examples 1-2 was calculated, and the content of capsicum red pigment, the content of capsaicin and the residual solvent in the capsicum oleoresin provided by Experimental Examples 1-12 and Comparative Examples 1-2 were detected, and the results are shown in Table 1.

[0076] Capsicum Oleoresin Yield Calculation Method: Capsicum Oleoresin Yield (%) = (mass of extracted capsicum oleoresin / mass of input capsicum raw material) x 100%

[0077] Capsicum Red Pigment Content Detection Method: High Performance Liquid Chromatography. The chromatographic conditions are as follows: C18 chromatographic column (250 mm x 4.6 mm, 5 μm); mobile phase: acetonitrile-water (85:15, V / V); flow rate: 1.0 mL / min; detection wavelength: 470 nm; column temperature: 30°C; sample size: 20 μL. 0.1 g of capsicum oleoresin sample was accurately weighed, dissolved with acetonitrile and diluted to 10 mL, filtered through a 0.45 μm filter membrane, and then determined by machine, and quantified by external standard method.

[0078] Capsaicin Content Detection Method: High Performance Liquid Chromatography. The chromatographic column is C18 column (250 mm x 4.6 mm, 5 μm); mobile phase: methanol-water (70:30, V / V); flow rate: 1.0 mL / min; detection wavelength: 280 nm; column temperature: 35°C; sample size: 10 μL. 0.05 g of capsicum oleoresin sample was taken, dissolved with methanol and diluted to 5 mL, filtered through a 0.45 μm filter membrane, and then analyzed by sample injection, and quantified by external standard method.

[0079] Solvent Residue Detection Method: Headspace Gas Chromatography. The chromatographic column is DB-624 capillary column (30 m x 0.32 mm x 1.8 μm); injection port temperature: 200°C; detector temperature: 250°C; column temperature: 40°C for 2 min, then increased to 200°C at 10°C / min, and maintained for 5 min; headspace sampler equilibrium temperature: 80°C, equilibrium time: 30 min. 1 g of capsicum oleoresin sample was weighed and placed in a 20 mL headspace bottle, sealed and detected, and quantified by external standard method.

[0080] Table 1

[0081]

[0082] From the data in Table 1, it can be seen that the method for extracting capsicum oleoresin from capsicum provided by Experimental Examples 1-12 can obtain capsicum oleoresin with high yield, high purity of capsicum red pigment, low content of capsaicin and almost no residual solvent.

[0083] In summary, the method for extracting capsicum oleoresin from the capsicum provided by the application can obtain capsicum oleoresin with high yield and rich in capsicum red pigment.

[0084] The above merely provides preferred embodiments of the application, but is not intended to limit the application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the application shall fall within the protection scope of the application.

Claims

1. A method for extracting capsicum oleoresin from capsicum, characterized in that: (1) Raw material pretreatment: The chili peppers are dried and crushed to obtain chili powder; (2) Supercritical extraction: the pressure inside the extraction kettle is controlled to be 15-20 MPa, the ratio of the volume of the CO2 fluid introduced to the amount of the chili powder is 15-25 L: 1 kg, the extraction is carried out at 34-36 ° C for 29-31 min, then the temperature is raised to 39-41 ° C for extraction for 29-31 min, and then the temperature is lowered to 36-38 ° C for extraction for 29-31 min to obtain a mixed fluid; before the CO2 fluid is introduced into the extraction kettle, n-hexane is added to the CO2 fluid according to 4-6% of the volume of the CO2 fluid, and the mixture is mixed in a static mixer for later use; the CO2 fluid is heated to 35 ° C and then mixed with the n-hexane; an ultrasonic transducer is installed on the inner wall of the extraction kettle, the operating frequency of the ultrasonic transducer is 20 kHz, and the power density is set to 0.3-0.5 W / cm 2 , ultrasound was applied during the first 30 min of extraction; (3) After the extraction is completed, the mixed fluid enters the separation kettle and adopts multi-stage separation: first-stage separation: set the pressure to 8-10 MPa and the temperature to 40-45°C; second-stage separation: set the pressure to 5-6 MPa and the temperature to 30-35°C; third-stage separation: set the pressure to 2-3 MPa and the temperature to 20-25°C; the precipitated capsicum oleoresin is separated and collected by filter mesh, and then vacuum deodorized, filtered and refined to obtain the finished product.

2. The method for extracting capsicum oleoresin from capsicum according to claim 1, wherein: In step (1), the particle size of the chili powder is 0.4-0.85 mm.

3. The method for extracting capsicum oleoresin from capsicum according to claim 1, wherein: In step (1), the pepper is dried by hot air until the moisture content is ≤6%.

4. The method for extracting capsicum oleoresin from capsicum according to claim 1, wherein: In step (1), the peppers are pre-treated to remove the spicy flavor before drying: the peppers are soaked in 50% ethanol at 40° C. for 30 minutes, filtered, and then dried.

5. The method for extracting capsicum oleoresin from capsicum according to claim 1, wherein: In step (1), the pepper is selected from pepper varieties with a color value of ≥150 and a spiciness of ≤0.5%.

6. The method for extracting capsicum oleoresin from capsicum according to claim 5, wherein: In step (1), the pepper varieties include Jinta pepper, Yidu red pepper, Guizhou Zunyi pepper and Huaxi pepper.

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