CN106666744A - Production method for efficiently extracting flavone from pepper seeds - Google Patents
Production method for efficiently extracting flavone from pepper seeds Download PDFInfo
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- CN106666744A CN106666744A CN201611246898.6A CN201611246898A CN106666744A CN 106666744 A CN106666744 A CN 106666744A CN 201611246898 A CN201611246898 A CN 201611246898A CN 106666744 A CN106666744 A CN 106666744A
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- China
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- production method
- flavone
- hours
- pepper seeds
- filtered
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229930003944 flavone Natural products 0.000 title claims abstract description 16
- 235000011949 flavones Nutrition 0.000 title claims abstract description 16
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 title claims abstract description 15
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 150000002212 flavone derivatives Chemical class 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 title abstract description 10
- 239000006002 Pepper Substances 0.000 title abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 title abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 title abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 title abstract description 8
- 244000203593 Piper nigrum Species 0.000 title 1
- 238000000605 extraction Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000010992 reflux Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 3
- 238000002425 crystallisation Methods 0.000 claims description 2
- 230000008025 crystallization Effects 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 17
- 241000722363 Piper Species 0.000 abstract description 7
- 238000001914 filtration Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 2
- 229930003935 flavonoid Natural products 0.000 description 6
- 150000002215 flavonoids Chemical class 0.000 description 6
- 235000017173 flavonoids Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 230000000630 rising effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 125000000816 ethylene group Chemical group [H]C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229930193551 sterin Natural products 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production method for efficiently extracting flavone from pepper seeds. The production method comprises the following steps: (1) boiling the pepper seeds for 2 hours by using water, cooling, filtering, drying and crushing to obtain pepper seed powder; (2) performing reflux extraction on the pepper seed powder for 3 hours by using an aqueous ethanol solution, cooling and filtering to obtain a filtrate, wherein the material-liquid ratio is 1: 6, the concentration of the aqueous ethanol solution is 40vt%, and the extracting temperature is 80 DEG C; (3) standing and crystallizing the filtrate to obtain the flavone. The production method is high in extraction rate, easy to operate, safe and reliable; by the production method, the economic benefits and use values of the pepper seeds are greatly increased.
Description
Technical field
The present invention relates to a kind of production method of the high efficiency extraction flavone from chilli seed.
Background technology
There is abundant pepper resource in China, is the conventional vegetable of people's diet and flavoring agent.Fructus Capsici contains abundant battalion
Foster material, it was reported that containing about 20% oils and fatss in chilli seed, the Oleic acid and linoleic acid content wherein in unsaturated fatty acid can
More than 80%, unsaturated fatty acid is fatty acid necessary to human body, also containing 20 several kinds of mineral elements and A, D, E in capsicum seed oil,
The multivitamins such as K, particularly content of vitamin E are higher, can cure the disease, diseases prevention and defying age.In chilli seed also containing phospholipid,
The active substance such as polymerization chromolipid, sterin, Hydrocarbon, flavone and fatsoluble vitamin (FSV).Flavone has blood fat reducing,
Suppress the effects such as thrombosis, blood pressure lowering antiviral, antibacterial, antiinflammatory, liver protection, be widely used in medicine, food, healthcare field.Existing Fructus Capsici
Deep processing enterprise typically based on extraction chilli oil, Fructus Capsici paper pigment, extracts the flavone in Fructus Capsici, is conducive to the comprehensive of pepper resource
Close and utilize, improve capsicum product added value, promote industry sustainable development.
The content of the invention
A kind of production method of the high efficiency extraction flavone from chilli seed of the purpose of the present invention.
In order to solve above-mentioned technical problem, the invention provides following technical scheme：
A kind of production method of the high efficiency extraction flavone from chilli seed, step is as follows：
（1）Chilli seed decocting in water is boiled 2 hours, cooling is filtered, drying is crushed；
（2）By broken chilli seed ethanol water reflux, extract, solid-liquid ratio is 1:6, the concentration of ethanol water is
40wt%, Extracting temperature is 80 DEG C, and reflux, extract, is cooled down after 3 hours, is filtered, and obtains filtrate；
（3）Filtrate quiescent crystallization, obtains flavone.
Preferably, step（1）Filtered using centrifuge.
Preferably, step（1）Filtered using centrifuge.
Preferably, step（1）Dry to moisture≤5%.
Preferably, step（3）Static 36 hours.
The inventive method extraction ratio is high, and the method is simple to operate, and safe and reliable, ethanol consumption is few, and low cost is greatly improved
The economic benefit and use value of chilli seed.
Description of the drawings
Accompanying drawing is used for providing a further understanding of the present invention, and constitutes a part for description, the reality with the present invention
Applying example is used to explain the present invention together, is not construed as limiting the invention.In the accompanying drawings：
Fig. 1 is influence curve of the concentration of alcohol to extracting flavonoids rate.
Specific embodiment
The preferred embodiments of the present invention are illustrated below in conjunction with accompanying drawing, it will be appreciated that preferred reality described herein
Apply example and be merely to illustrate and explain the present invention, be not intended to limit the present invention.
Embodiment 1
First raw material chilli seed is added into heating tank, it is complete rear by 1:1 weight ratio adds water, and boiling is boiled 2 hours, is cooled to 30 DEG C,
Take out, use centrifuge filtering means dehydration, dry to moisture to≤5wt%, then after the chilli seed handled well is crushed, it is water-soluble with ethanol
Immersion is steeped, and its concentration of alcohol is 40wt%, and solid-liquid ratio is 1:6（g/g）, put heating tank after immersion is uniform into, and by heating tank temperature
80 DEG C are warming up to, are flowed back 3 hours at 80 DEG C, be cooled to 30 DEG C, into centrifuge 621# filter-cloth filterings, filtrate is put into Sheng liquid
Case, static 36 hours, is crystallized, and color is in sallow or yellow crystals, then crystalline solid is taken out sterilizes, packaging, obtain flavone into
Product, extracting flavonoids rate is 116.22mg/g raw materials.
As shown in figure 1, with concentration of alcohol（Abscissa）Increase extracting flavonoids rate（Vertical coordinate）Increase, concentration of alcohol is
Reach maximum when 40%, further increase concentration, extraction ratio is reduced, and its reason may be relevant with the polarity of flavone compound, carries
High ethano concentration, can increase permeability of the extractant to material, improve the dissolubility of flavonoid.But heated using heating tank
When, when temperature is more than 80 DEG C, with the rising of the temperature of material, evaporation of water quantitative change is big, and concentration of alcohol increases, and reduces material
The ratio of water in liquid, destroys flavonoid parent nucleus, and extraction ratio declines on the contrary.When the temperature of charge in heating tank reaches 70 DEG C, carry
Take extracting flavonoids amount in liquid to increase with the rising of temperature, this is likely due to temperature rising, material molecular motion velocities are accelerated,
Friction increases the infiltration of material, diffusion and enhanced dissolution rate, is conducive to active substance to be transferred in solvent by okioplast, surpasses
Total flavones extracted amount declines in extracting solution after crossing 80 DEG C, it may be possible to which heat-flash effect is to which creating destruction, while solvent is waved
Send out more, increased the concentration of ethanol, destroy the ratio of the water in feed liquid, while ethanol volatilization is more, dissolve the impurity for
Increase.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic.
All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in the present invention's
Within protection domain.
Claims (5)
1. a kind of production method of the high efficiency extraction flavone from chilli seed, step is as follows：
（1）Chilli seed decocting in water is boiled 2 hours, cooling is filtered, drying is crushed；
（2）By broken chilli seed ethanol water reflux, extract, solid-liquid ratio is 1:6, the concentration of ethanol water is
40wt%, Extracting temperature is 80 DEG C, and reflux, extract, is cooled down after 3 hours, is filtered, and obtains filtrate；
（3）Filtrate quiescent crystallization, obtains flavone.
2. production method according to claim 1, it is characterised in that：Step（1）Filtered using centrifuge.
3. production method according to claim 1, it is characterised in that：Step（1）Filtered using centrifuge.
4. production method according to claim 1, it is characterised in that：Step（1）Dry to moisture≤5%.
5. production method according to claim 1, it is characterised in that：Step（3）Static 36 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611246898.6A CN106666744A (en) | 2016-12-29 | 2016-12-29 | Production method for efficiently extracting flavone from pepper seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611246898.6A CN106666744A (en) | 2016-12-29 | 2016-12-29 | Production method for efficiently extracting flavone from pepper seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666744A true CN106666744A (en) | 2017-05-17 |
Family
ID=58872791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611246898.6A Pending CN106666744A (en) | 2016-12-29 | 2016-12-29 | Production method for efficiently extracting flavone from pepper seeds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666744A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657018A (en) * | 2022-04-14 | 2022-06-24 | 遵义职业技术学院 | Deep processing method of chilli seeds |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552240A (en) * | 2003-05-30 | 2004-12-08 | 蒋佃水 | Antifatigue hot pepper food |
-
2016
- 2016-12-29 CN CN201611246898.6A patent/CN106666744A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552240A (en) * | 2003-05-30 | 2004-12-08 | 蒋佃水 | Antifatigue hot pepper food |
Non-Patent Citations (1)
| Title |
|---|
| 李达,等: "辣椒籽品质分析及黄酮提取工艺研究", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657018A (en) * | 2022-04-14 | 2022-06-24 | 遵义职业技术学院 | Deep processing method of chilli seeds |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |
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| RJ01 | Rejection of invention patent application after publication |