Extraction method of pure natural capsaicine

Abstract

The invention discloses an extraction method of pure natural capsaicine. The method specifically comprises the following steps: drying and crushing fresh chilies; uniformly mixing chilli powder and vegetable oil in proportion, performing primary squeezing extraction and secondary squeezing extraction, and mixing the two squeezed oil to obtain capsaicine oil; and carrying out membrane filtration onthe capsaicine oil to remove trace solid impurities, adding water in proportion, heating, uniformly stirring the materials, separating out a water phase, removing water-soluble impurities, and carrying out vacuum rotary evaporation to remove residual water, thereby obtaining the natural capsaicine product. According to the method, the use of an organic solvent is avoided, the obtained capsaicineproduct has no solvent residue and is green and environment-friendly, the extraction method is simple to operate, the extraction cost is low, equipment is easy to purchase, and industrial popularization can be carried out.

Description

Technical field [0001] The invention relates to the technical field of food additives, in particular to a method for extracting pure natural capsaicin. Background technique [0002] Capsaicin was isolated from the pepper fruit by Thresh in 1876. Capsaicin was originally considered a single compound. In 1968, Bennett and others discovered the homologues of capsaicin by chromatographic and nuclear magnetic resonance methods, collectively referred to as capsaicin compounds, which mainly include capsaicin, nordihydrocapsaicin, dihydrocapsaicin, etc. [0003] The extraction of capsaicinoids mainly includes solvent extraction and supercritical CO 2 Extraction, microwave method, enzymatic extraction, etc. At present, the most important method for industrial production of capsaicin is solvent extraction. Although this method has a high extraction rate and is suitable for large-scale production applications, its residual organic solvents have a great impact on human health and environmenta...

AI Technical Summary

Problems solved by technology

In the prior art, an invention patent (publication number: CN102093745 B) of "method for extracting pan-color capsaicin from capsicum" is disclosed. The extraction method mentioned in this invention patent application has certain defects. The large mesh number of chili powder after crushing (60-80 mesh) will lead to low extraction rate of capsaicin; secondly, the extraction time is as long as 12 hours, and the overall processing efficiency is not high; water is added in the extraction process again, but the water Separation is just ordinary static separation, it cannot completely remove the water in the oil, and a lot of water will remain in the W / O system due to stirring

[0005] In addition, an invention patent (publication number: CN109287768A) of "method for preparing capsicum oil by multi-round extraction process" is also disclosed. The purpose of this invention patent is to prepare capsicum oil, not to prepare capsaicin products. The capsaicin extraction rate is very low if the pepper is not crushed; there is rehydration treatment in the preparation process, but there is no subsequent water removal process, and the product must eventually contain water, which affects the storage time; during the extraction process, the extraction time is only 5- 10 minutes, the time is too short, it is difficult to have a high extraction rate of capsaicin, and the oil temperature is set too high, more than 200 ℃ is easy to produce carcinogens, such as benzopyrene, etc.