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Method for extracting and purifying high-purity capsaicine from capsicum oleoresin

A technology of capsicum extract and capsaicin, which is applied in the field of condiments, can solve the problems of low purity of a single solvent, poor reuse effect, and difficulty of organic solvents, etc., and achieve the effects of high spiciness, easy operation, and low production cost

Inactive Publication Date: 2011-08-03
新疆天椒弘安色素有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0013] 3. There are many types of solvents used. The purity of a single solvent is not high after solvent recovery, and many organic solvents will dissolve in each other. It is difficult to continue to purify organic solvents, and the effect of repeated use is not good.

Method used

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Experimental program
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Embodiment

[0036] Embodiment: the extraction steps are as follows:

[0037] ①Extraction: Use Hong'an No. 8 pepper to produce red capsicum according to the conventional method in the industry, and test its spiciness according to the standard of "GB 10783-2008 Food Additive Chili Red", and select red pepper with a spiciness of 0.3-0.5%. element, from which capsicum essence is extracted. The extraction method is as follows: take 400g of red capsaicin, place it in a 2000ml beaker, add 600ml of food-grade ethanol aqueous solution with a concentration of 75%, stir manually with a glass rod for 30 minutes at room temperature, and then let it stand for 90 minutes. At this time, red capsicum and ethanol solution can be divided into two layers: the upper layer is 75% ethanol solution, and the lower layer is red capsicum, and the ethanol solution is poured into a 1000ml flask, and the flask is inserted into a RE-52C type rotary evaporator, to ethanol Concentrate the solution for 60 minutes, the co...

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PUM

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Abstract

The invention relates to a method for extracting and purifying high-purity capsaicine from capsicum oleoresin, belonging to the field of seasonings. The method comprises the following steps: firstly, red peppery pigment with piquancy degree of 0.3to 0.5%, which is produced by Hong An No. 8 hot pepper is selected, the capsicum oleoresin is extracted from the red peppery pigment; and the piquancy degree of the extracted capsicum oleoresin reaches 50 to 60%; then the capsaicine with the piquancy degree of 85 to 90% is obtained through steps of crystallization pretreatment, crystallization and filtration; and finally, the high-purity capsaicine with the piquancy degree of larger than or equal to 95% is obtained through steps of repeated crystallization pretreatment, crystallization and filtration on the capsaicine with the piquancy degree of 85 to 90%, namely, the purification step. The method does not need independent grease removal and impurity removal and has simple process, short production cycle and low cost; and the extracted capsaicine has high piquancy degree.

Description

technical field [0001] The method for extracting and purifying high-purity capsaicin from capsicum extract of the present invention belongs to the field of condiments, and in particular relates to a method for extracting capsaicin. Background technique [0002] Extracting and purifying high-purity capsaicin from capsicum extract has the following patent applications: [0003] 1. "A process for producing capsaicin crystals from capsicum extract", patent application number 200710057470, the steps include: using n-hexane or No. 6 solvent oil to reflux extract and separate capsaicin from capsicum extract at 55-70°C out, then use NaHCO 3 , NaOH and NaCl aqueous solution to wash and purify the extract, separate the purified extract, and finally keep the purified extract purified for 1 to 4 hours. [0004] Crystallization is carried out at a temperature below 18°C ​​to obtain capsaicin crystals. [0005] 2. "A process for refining capsaicin from capsicum", patent application num...

Claims

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Application Information

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IPC IPC(8): C07C233/20C07C231/24
Inventor 李元新
Owner 新疆天椒弘安色素有限公司
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