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Extracting and purifying method for natural capsanthin pigment

A technology of capsanthin and its extraction method, which is applied in the field of extraction, separation and purification of capsanthin, which can solve the problems of resource consumption of expensive equipment, difficulty in separation of pigment and oil, difficulty in obtaining thick products, etc., and achieve good mechanical strength and physical and chemical stability The effect of high resistance and easy regeneration

Inactive Publication Date: 2003-01-22
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pigment obtained by the oil-soluble method is difficult to separate from the oil, and it is difficult to obtain a thick product
After using the solvent method to obtain capsicum oleoresin, it needs to go through a cumbersome despicing treatment process. The main disadvantages are that it is difficult to completely despicy and the operation is complicated.
Although supercritical fluid extraction has a good effect in extracting capsanthin, its industrial application is limited due to its expensive equipment and huge resource consumption.
The main disadvantage of using molecular distillation is that the equipment is expensive, and the carrier agent is difficult to remove, which affects the quality of the pigment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 200g dried peel powder of Hubei red pepper, extract 3 times with 800ml acetone at 40°C under constant stirring, 1 hour each time, filter, combine the filtrates, concentrate and recover acetone. The concentrate was dissolved in 67ml of 95% ethanol (V / V) and mixed with HPD100 resin with a dry weight of 22g, and then stirred with 700ml of water, stirred at a constant speed (30rpm) for 2h, rinsed with 500ml of water until the eluate was colorless, Use 220ml of 85% ethanol (V / V) to wash the resin column instead, and the flow rate is 55ml / h. Then use petroleum ether 330ml to rinse, the flow rate is 110ml / h, concentrate and recover the petroleum ether eluent under reduced pressure, obtain 3.22g of capsanthin with no spicy taste and high color value, and the yield is 1.61%. According to the national standard GB 10783-1996, its color value is 118 measured by ultraviolet spectrophotometry, and it has no spicy taste.

Embodiment 2

[0019] Weigh 200g of dry peel powder of Sichuan Chongqing red pepper, extract with 1000ml of 95% ethanol (V / V) at 60°C under constant stirring for 3 times, each time for 1h, filter, and combine the filtrates. Concentrate and recover ethanol, dissolve the concentrate with 45ml of 95% ethanol (V / V) and mix it with HPD300 with a dry weight of 25g, add 500ml of water, stir at a constant speed (30rpm) for 3h, wash with a large amount of water until the eluate is colorless Afterwards, use 95% ethanol (V / V) 500ml to flush instead, and flow is 125ml / h, washing liquid, promptly obtains and uses n-hexane 500ml to flush instead, and flow is 125ml / h, and the n-hexane eluent of concentrating under reduced pressure, namely Obtained 3.36 g of capsanthin with no spicy taste and high color value, with a yield of 1.68%. According to the national standard GB 10783-1996, the color value is 121 measured by ultraviolet spectrophotometry, and it has no spicy taste.

Embodiment 3

[0021] Weigh 200g of dried red pepper peel powder, extract 3 times with 1000ml of petroleum ether under constant stirring at 40°C, each time for 1h, filter, combine the filtrates, concentrate and recover petroleum ether. Dissolve the concentrate in 50ml of 95% ethanol and mix it with HPD130 resin with a dry weight of 20g, add 600ml of water and stir at a constant speed (30rpm) for 2h, rinse with a large amount of water until the eluate is colorless, then use 90% methanol 300ml flushes the resin column with a flow rate of 75ml / h. Then wash with 600ml of cyclohexane, the flow rate is 150ml / h, concentrate and recover the cyclohexane eluate under reduced pressure, and obtain 2.82g of capsanthin with no spicy taste and high color value, and the yield is 1.41%. According to the national standard GB 10783-1996, the color value is 126 measured by ultraviolet spectrophotometry, and it has no spicy taste.

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Abstract

The present invention relates to the extracting and purifying method of capsanthin pigment with high color number, low spicy degree and no bad taste from ripe chili fruit or peel. The extracting and purifying process includes organic solvent extraction, depression concentration of extractive liquid and separation and purification of the concentrate with macroporous adsorption resin. Measurement in ultraviolet spectrophotometric method shows that the capsanthin pigment of the present invention has color number up to 100 (E449nm) and no spicy taste.

Description

technical field [0001] The invention relates to a method for extracting, separating and purifying capsanthin from ripe capsicum fruit (or pericarp) by using a macroporous adsorption resin. Background technique [0002] Capsanthin is a natural pigment widely used in food, pharmaceutical industry and cosmetics because of its safety, reliability, bright color and good thermal stability. Capsanthin is not only considered as an ideal natural food coloring agent, but also used in the coating coloring of pharmaceutical tablets. It is mainly used in the production of canned food and cakes, sauces, popsicles, ice cream, biscuits, candies, cooked meat products, artificial crab meat, feed, health care medicines, cosmetics, etc. in China. Capsicum is widely cultivated throughout our country, and there are abundant raw materials for extracting capsanthin. However, due to backward production technology, the product has high cost, low yield, poor qualit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00
Inventor 杨得坡庞志清王冬梅
Owner SUN YAT SEN UNIV
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