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A kind of preparation method of liquid capsanthin

A technology of capsanthin and liquid, which is applied in chemical instruments and methods, animal feed, azo dyes, etc. It can solve the problems of low stability and limited use of capsanthin, and achieve rich product specifications, extended shelf life, and simple production and operation Effect

Active Publication Date: 2011-12-21
山东天音生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved in the present invention is: overcome the deficiencies in the prior art, provide a kind of preparation method of liquid capsanthin with simple process and low cost, solve the problem that the stability of capsanthin itself is not high and limit its use, enrich capsanthin in At the same time, the prepared liquid capsicum red has the advantages of good fluidity, excellent water dispersibility, stable quality and high bioavailability, and can also be added to drinking water in poultry farms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] For preparing liquid capsanthin, complete one by one according to the following steps:

[0027] a. Mix 100g of capsicum oleoresin with a color value of 162.5 and a carotenoid content of 73.2g / kg with 3g of ethoxyquinoline, heat up to 45°C, stir evenly, and slowly add 48.9mL of 45% NaOH solution dropwise while stirring (equivalent to NaOH is 32.6g), the dropwise addition time is 10min, and saponification is performed at this temperature for 5h to obtain a saponified solution;

[0028] b. Stop stirring, heat up the saponification liquid to 50°C, then add 16g Tween-80, 8g propylene glycol, 0.1g defoamer in sequence, start stirring, and emulsify for 20min;

[0029] c. Slowly add 1250g of deionized water at 50°C to dilute, stir for 15min, fill and store.

[0030] Obtaining 1426g carotenoids is the finished product of 5g / kg (analyzing with a UV-visible photometer), and the product color price is 11.7 (analyzing with a UV-visible photometer), all-trans capsanthin 43% in these...

Embodiment 2

[0032] For preparing liquid capsanthin, complete one by one according to the following steps:

[0033] a, 100g color value is 162.5, the capsicum oleoresin of carotenoid content 73.2g / kg is mixed with 4g ethoxyquinoline, is warming up to 45 ℃, stirs, slowly adds dropwise 45%NaOH solution 30mL while stirring ( Density 1.48g / cm 3 , equivalent to NaOH is 20.0g), the time of dropping is 10min, and saponification is performed at this temperature for 5h to obtain a saponified liquid;

[0034] b. Stop stirring, heat up the saponified solution to 50°C, then add 16g Tween-80, 10g propylene glycol, 0.1g defoamer in sequence, start stirring, and emulsify for 20 minutes;

[0035] c. Slowly add 1250g of deionized water at 50°C to dilute, stir for 15min, fill and store.

[0036] Obtaining 1396g carotenoids is the finished product of 5g / kg (analyzing with a UV-visible photometer), and the product color price is 10.5 (analyzing with a UV-visible photometer), all-trans capsanthin 43% (using ...

Embodiment 3

[0038] For preparing liquid capsanthin, complete one by one according to the following steps:

[0039]a. Mix 100g of capsicum oleoresin with a color value of 215.2 and a carotenoid content of 89.5g / kg with 5g of BHT, heat up to 40°C, stir evenly, slowly add 45mL of 50% KOH-ethanol solution dropwise while stirring, and Continue to heat up, and the dropwise addition time is 20min. Saponify at 55°C for 4.5 hours to obtain a saponified liquid;

[0040] b. Stop stirring, add 10g Tween-80, 10% sucrose ester (1g sucrose ester and 9g water are dissolved at 70°C in advance, cool down) 10g and 0.1g defoamer to the saponification solution at 55°C, and start Stir and emulsify for 15 minutes to obtain an emulsion;

[0041] c. Slowly add 390g of deionized water at 55°C to the emulsion to dilute, stir for 10 minutes, fill and store.

[0042] Obtaining 560g carotenoids is the finished product of 15g / kg (analyzing with a UV-visible photometer), and the product color price is 35.2 (analyzing...

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Abstract

The invention discloses a method for preparing liquid capsanthin, which belongs to the field of extraction and utilization of natural pigments, and is characterized by comprising the following steps: uniformly mixing and stirring oleoresin capsicum and antioxidant under a condition of a temperature of 40 to 80 DEG C, and dripping alkaline solution into mixed solution to perform saponification of oleoresin capsicum; and after saponification is performed for 2 to 5 hours, stopping stirring, adding a composite emulsifier and a defoaming agent in turn, uniformly stirring, emulsifying at 45 to 65 DEG C for 10 to 30 minutes to obtain emulsion, diluting the emulsion with water, uniformly stirring, filling and storing. In the invention, the production process is simple, the reaction conditions are mild, and the large-scale production can be realized easily; the product produced by the method can be used as a feed coloring agent safely and effectively and is liquid with high liquidity, water solubility and bioactivity, and therefore is applicable to various kinds of feed for poultry, aquatic products and the like; and the product is convenient for use and can be absorbed and used by animals easily.

Description

technical field [0001] A method for preparing liquid capsanthin belongs to the field of extraction and utilization of natural pigments, and specifically relates to a method for extracting capsanthin and applying it to aquatic feeds such as poultry and fish. Background technique [0002] Capsanthin is a natural carotenoid present in mature red peppers. It is mainly composed of capsanthin and capsanthin. It has no toxic and side effects on the human body. It has been approved by the US FDA, the UK, Japan, EEC, It has been approved by FAO, WHO and China Food and Drug Administration as a natural food additive for unlimited use. As a feed additive, it can effectively color poultry skin, shins, and egg yolk with bright luster. It has the advantages of pure natural non-toxic, good stability, long-lasting coloring, high biological activity, and bright color. Shank and egg yolk coloring, also used for coloring salmon, trout and shrimp. Due to its good heat resistance, strong colori...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23K1/16A23K10/30
Inventor 刘温来冯丽桦
Owner 山东天音生物科技有限公司
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