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Method for separating and purifying capsaicin and dihydrocapsaicin from pepper fruits

A technology for the separation and purification of dihydrocapsaicin, applied in the separation/purification of carboxylic acid amide, organic chemistry, bulk chemical production, etc., can solve the problems of low extraction rate and separation and purification efficiency of capsaicin, and achieve high yield High, avoid short service life, good reproducibility effect

Inactive Publication Date: 2018-01-12
SUN YAT SEN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved in the present invention is to overcome the shortcomings of existing capsaicin-like substances with low extraction rate and separation and purification efficiency, and provide a method with high extraction efficiency, short separation time, good separation effect, and high product purity (purity > 95%) The method for separating and purifying capsaicin and dihydrocapsaicin from capsicum fruit

Method used

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  • Method for separating and purifying capsaicin and dihydrocapsaicin from pepper fruits
  • Method for separating and purifying capsaicin and dihydrocapsaicin from pepper fruits
  • Method for separating and purifying capsaicin and dihydrocapsaicin from pepper fruits

Examples

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Embodiment 1

[0057] Example 1 A method of separating and purifying capsaicin and dihydrocapsaicin from capsicum fruit

[0058] A method for separating and purifying capsaicin and dihydrocapsaicin from capsicum fruit, comprising the following 4 steps:

[0059] 1. Supercritical carbon dioxide extraction

[0060] After crushing the dried chili fruit, pass through a 40-mesh sieve, take 100 g of chili powder, and place it in 1 L of supercritical CO 2 In the extraction kettle; the CO 2 Cool to 4°C and pump it into the system at a flow rate of 20L / h; the extraction pressure is 33MPa, the extraction temperature is 41°C, the amount of ethanol entrainer is 75mL, and the extraction time is 90min; 45°C, the pressure of the analytical kettle II is 5Mpa, and the temperature of the analytical kettle II is 60°C; the products in the analytical kettle I and the analytical kettle II are combined and concentrated under reduced pressure below 45°C to obtain 18.44g of capsicum oleoresin.

[0061] 2. Methanol...

Embodiment 2

[0077] Respectively with n-hexane: ethyl acetate: methanol: water = 1: 10: 1: 5, n-hexane: ethyl acetate: methanol: water = 10: 1: 5: 1, n-hexane: ethyl acetate: methanol: water =8:2:3:5 is the solvent system of high-speed countercurrent chromatography, and the remaining steps are the same as in Example 1 for the separation and purification of capsaicin and dihydrocapsaicin. The obtained capsaicin and dihydrocapsaicin have a purity greater than 96.0%.

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Abstract

The invention discloses a method of separating and purifying capsaicin and dihydrocapsaicin from pepper fruits. The method comprises the following steps: performing supercritical carbon dioxide extraction of pepper fruits; performing reduced-pressure concentration to obtain capsicum oleoresin; performing methanol solution extraction and alkali extraction and acid deposition of the capsicum oleoresin to obtain a capsaicin substance crystal rich in capsaicin and dihydrocapsaicin; with n-hexane-ethyl acetate-methanol-water as a solvent system and high-speed counter-current chromatography (HSCCC)for preparation, monitoring the purity by high performance liquid chromatography; according to the HSCCC as well as the eluent with relatively high purity, performing reduced-pressure concentration and vacuum drying to obtain capsaicin with purity higher than 97.0% and dihydrocapsaicin with purity higher than 96.0%, wherein the extraction efficiencies of the capsaicin and the dihydrocapsaicin areboth higher than 93%, and the recovery rates are both higher than 70%. The method disclosed by the invention makes full use of the pepper seeds, has the advantages of easiness in operation, low cost,high repeatability, high efficiency and high product purity, and can be applied to large-scale production.

Description

technical field [0001] The invention belongs to the technical field of natural medicine extraction, and more specifically relates to a method for separating and purifying capsaicin and dihydrocapsaicin from capsicum fruits. Background technique [0002] Capsicum is the dried fruit of Capsicum frutescens L., a plant in the Solanaceae family, and is a widely used spicy condiment. Capsicum can also be used as a traditional Chinese medicine, which is often used to treat cold stagnation, abdominal pain, vomiting and chilblain. Capsaicinoids (Capsaicinoids) are the pungent ingredients in peppers, and the content of capsaicin (CA) and dihydrocapsaicin (DHCA) is about 90%. In the 2015 edition of "Chinese Pharmacopoeia", capsaicin and dihydrocapsaicin as index components of pepper for quality control. Capsaicin has a variety of pharmacological effects, such as analgesic and anti-inflammatory, selective effects on sensory nerve fibers and sensory functions, and neurotransmitters. A...

Claims

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Application Information

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IPC IPC(8): C07C233/20C07C233/18C07C231/22C07C231/24
CPCY02P20/54
Inventor 徐新军晏荣伟赵雷蕾沈杰
Owner SUN YAT SEN UNIV
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