CN109761840A - A kind of capsaicine extracting method - Google Patents
A kind of capsaicine extracting method Download PDFInfo
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- CN109761840A CN109761840A CN201811630938.6A CN201811630938A CN109761840A CN 109761840 A CN109761840 A CN 109761840A CN 201811630938 A CN201811630938 A CN 201811630938A CN 109761840 A CN109761840 A CN 109761840A
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- capsicum
- capsaicine
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- fermentation
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Abstract
The present invention discloses a kind of capsaicine extracting method, first carries out capsicum fermentation step, then carries out capsicum solvent extraction step again, the capsicum fermentation step, which refers to, will be added lactic acid bacteria after Capsicum crushing, the composite bacteria liquid of acetobacter and saccharomycete ferments.Recovery rate of the present invention improves 20% or so relative to existing extracting method, not only increases recovery rate, moreover it is possible to reduce ethyl alcohol usage amount, reduce production cost；The purity of the capsaicine of acquisition also correspondinglys increase, and investment is less, easy to operate, provides a new selection for capsaicine.
Description
Technical field
The present invention relates to biomedicine technical field, specifically a kind of capsaicine extracting method.
Background technique
Capsicum property heat, acrid flavour is peppery, contains the minerals such as capsaicine, pigment, vitamin, protein, grease and calcium, phosphorus, iron
And human body need a variety of amino acid, have very high nutritive value, capsaicine therein can not only stimulate oral cavity make gastric mucosa,
Pancreatic secretion digestive juice, is helped digest, and is improved a poor appetite, but also has that antipruritic, anti-inflammation detumescence, antibacterial be antitumor, protection
Cardiac muscle and stomach promote fat metabolism, prevention and treatment rheumatism and tumour and other effects；In addition capsaicine or sea environment-friendly coating is novel
Anti-fouling agent has preferable avoidance effect to the marine fouling organism on ship and all kinds of underwater facility surfaces, shows good
Anti-fouling effect, and it is nontoxic, environmentally friendly, be ideal marine antifoulant, therefore, capsaicine extracted and deep development benefit
With having important practical significance.
At present capsaicine extracting method mainly have organic solvent extraction, 2 extraction method of overcritical C0, microwave loss mechanisms,
Solid phase extraction and ultrasonic extraction etc..Although wherein organic solvent extraction is suitble to large-scale production, recovery rate is not high
And extraction process takes a long time.Overcritical C0 2Although extraction method, microwave loss mechanisms and solid phase extraction recovery rate are high, preceding two
Equipment needed for kind method is expensive, and extract equipment is put at high cost, and later approach process is cumbersome；Ultrasonic extraction benefit
The principle that enormous pressure moment causes plant cell wall broken is generated with ultrasonic cavitation effect and extracts capsaicine, in the prior art
Ultrasonic extraction process parameter is related to the disadvantages of ultrasonic time is partially long, ultrasonic power is bigger than normal, and time consumption and energy consumption increases extraction cost.
Summary of the invention
The technical problems to be solved by the present invention are: providing, a kind of recovery rate is high, and easy to operate, capsaicine at low cost mentions
Take method.
The technical scheme adopted by the invention is that: a kind of capsaicine extracting method is provided, first carries out capsicum fermentation step, so
Carry out capsicum solvent extraction step again afterwards, the capsicum fermentation step, which refers to, will be added lactic acid bacteria after Capsicum crushing, acetic acid bar
The composite bacteria liquid of bacterium and saccharomycete ferments.
Specifically include the following steps:
1) it selects fresh mature capsicum for raw material, the ridge is gone to clean up except seed, crushed after draining surface moisture；
2) composite bacteria liquid is added and stirs evenly sealed fermenting, fermentation temperature is 24 ~ 30 °, 15 ~ 20h of fermentation time, and lactic acid bacteria is added
Amount be capsicum amount 2 ~ 3%, acetobacter additional amount be capsicum amount 0.1 ~ 0.3%, saccharomycete additional amount be capsicum amount 0.2 ~
0.5%；
3) it by the product high-temperature sterilization after fermentation and is filtered；
4) 50 ~ 60% ethyl alcohol of 3 ~ 4 times of filtrate volumes are added in filtrate, and extract 2 ~ 4h in 40 ~ 50 DEG C of thermostatic tanks, in filter residue
90 ~ 95% 2 ~ 4h of alcohol steep of 2 ~ 3 times of volumes is added；
5) merge leaching liquor twice, and dissolved out again with ethyl acetate after being concentrated by evaporation, further extraction is mixed with 50 ~ 60% ethyl alcohol,
Extract liquor stratification takes subnatant to be concentrated by evaporation to obtain capsaicine semifinished product.
The present invention first carries out fermentation process to capsicum before carrying out solvent extraction, and ethyl lactate and acetic acid second are generated after fermentation
Capsaicine in capsicum can be released, is dissolved into ethyl ester by ester, and recovery rate is improved relative to existing extracting method
20% or so, not only increase recovery rate, moreover it is possible to reduce ethyl alcohol usage amount, reduce production cost；The purity of the capsaicine of acquisition
It correspondingling increase, investment is less, and it is easy to operate, a new selection is provided for capsaicine.
Specific embodiment
The present invention is described in detail below in conjunction with specific embodiment.
Capsaicine extracting method of the present invention first carries out capsicum fermentation step, then carries out capsicum solvent extraction step again, peppery
Green pepper fermentation step, which refers to, will be added lactic acid bacteria after Capsicum crushing, the composite bacteria liquid of acetobacter and saccharomycete ferments.
One embodiment of the capsaicine extracting method, specifically comprises the following steps:
1) it selects fresh mature capsicum for raw material, the ridge is gone to clean up except seed, crushed after draining surface moisture, capsicum is commercially available
Pimiento；
2) composite bacteria liquid is added and stirs evenly sealed fermenting, fermentation temperature is 25 °, fermentation time 20h, and lactic acid bacteria additional amount is peppery
The 3% of green pepper amount, acetobacter additional amount are the 0.1% of capsicum amount, and saccharomycete additional amount is the 0.5% of capsicum amount；
3) it by the product high-temperature sterilization after fermentation and is filtered；
4) 50 ~ 60% ethyl alcohol of 3 ~ 4 times of filtrate volumes are added in filtrate, and extract 4h in 40 ~ 50 DEG C of thermostatic tanks, add in filter residue
Enter the alcohol steep 4h of the 90 ~ 95% of 2 ~ 3 times of volumes；
5) merge leaching liquor twice, and dissolved out again with ethyl acetate after being concentrated by evaporation, further extraction is mixed with 50 ~ 60% ethyl alcohol,
Extract liquor stratification takes subnatant to be concentrated by evaporation to obtain capsaicine semifinished product.
Another embodiment of the capsaicine extracting method, specifically comprises the following steps:
1) it selects fresh mature capsicum for raw material, the ridge is gone to clean up except seed, crushed after draining surface moisture；
2) composite bacteria liquid is added and stirs evenly sealed fermenting, fermentation temperature is 30 °, fermentation time 18h, and lactic acid bacteria additional amount is peppery
The 2% of green pepper amount, acetobacter additional amount are the 0.3% of capsicum amount, and saccharomycete additional amount is the 0.4% of capsicum amount；
3) it by the product high-temperature sterilization after fermentation and is filtered；
4) 50 ~ 60% ethyl alcohol of 3 ~ 4 times of filtrate volumes are added in filtrate, and extract 2h in 40 ~ 50 DEG C of thermostatic tanks, filtrate is added
Its pH value is adjusted before ethyl alcohol to 5 ~ 6, and 90 ~ 95% alcohol steep 4h of 2 ~ 3 times of volumes is added in filter residue；
5) merge leaching liquor twice, and dissolved out again with ethyl acetate after being concentrated by evaporation, further extraction is mixed with 50 ~ 60% ethyl alcohol,
Extract liquor stratification takes subnatant to be concentrated by evaporation to obtain capsaicine semifinished product.
The embodiments of the present invention have been described in detail above, but content is only the preferred embodiment of the present invention,
It should not be considered as limiting the scope of the invention.All changes and improvements made in accordance with the scope of the present invention, should all
It still belongs within this patent covering scope.
Claims (2)
1. a kind of capsaicine extracting method, it is characterised in that: first carry out capsicum fermentation step, then carry out capsicum solvent extraction again
Step, the capsicum fermentation step, which refers to, will be added lactic acid bacteria after Capsicum crushing, the composite bacteria liquid of acetobacter and saccharomycete
It ferments.
2. capsaicine extracting method according to claim 1, it is characterised in that described to include the following steps:
1) it selects fresh mature capsicum for raw material, the ridge is gone to clean up except seed, crushed after draining surface moisture；
2) composite bacteria liquid is added and stirs evenly sealed fermenting, fermentation temperature is 24 ~ 30 °, 15 ~ 20h of fermentation time, and lactic acid bacteria is added
Amount be capsicum amount 2 ~ 3%, acetobacter additional amount be capsicum amount 0.1 ~ 0.3%, saccharomycete additional amount be capsicum amount 0.2 ~
0.5%；
3) it by the product high-temperature sterilization after fermentation and is filtered；
4) 50 ~ 60% ethyl alcohol of 3 ~ 4 times of filtrate volumes are added in filtrate, and extract 2 ~ 4h in 40 ~ 50 DEG C of thermostatic tanks, in filter residue
90 ~ 95% 2 ~ 4h of alcohol steep of 2 ~ 3 times of volumes is added；
5) merge leaching liquor twice, and dissolved out again with ethyl acetate after being concentrated by evaporation, further extraction is mixed with 50 ~ 60% ethyl alcohol,
Extract liquor stratification takes subnatant to be concentrated by evaporation to obtain capsaicine semifinished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811630938.6A CN109761840A (en) | 2018-12-29 | 2018-12-29 | A kind of capsaicine extracting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811630938.6A CN109761840A (en) | 2018-12-29 | 2018-12-29 | A kind of capsaicine extracting method |
Publications (1)
| Publication Number | Publication Date |
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| CN109761840A true CN109761840A (en) | 2019-05-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811630938.6A Pending CN109761840A (en) | 2018-12-29 | 2018-12-29 | A kind of capsaicine extracting method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2750703C1 (en) * | 2020-10-14 | 2021-07-01 | Федеральное государственное казённое военное образовательное учреждение высшего образования "Военная академия радиационной, химической и биологической защиты имени Маршала Советского Союза С.К. Тимошенко" Министерства обороны Российской Федерации | Supercritical carbon dioxide extraction method for capsaicinoids |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN101665446A (en) * | 2009-09-25 | 2010-03-10 | 四川汇科生物技术有限公司 | Extract method of capsaicine and capsanthin |
| CN104194389A (en) * | 2014-08-26 | 2014-12-10 | 晨光生物科技集团股份有限公司 | Method for extracting capsanthin and capsaicine by processing fresh chili |
-
2018
- 2018-12-29 CN CN201811630938.6A patent/CN109761840A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN101665446A (en) * | 2009-09-25 | 2010-03-10 | 四川汇科生物技术有限公司 | Extract method of capsaicine and capsanthin |
| CN104194389A (en) * | 2014-08-26 | 2014-12-10 | 晨光生物科技集团股份有限公司 | Method for extracting capsanthin and capsaicine by processing fresh chili |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2750703C1 (en) * | 2020-10-14 | 2021-07-01 | Федеральное государственное казённое военное образовательное учреждение высшего образования "Военная академия радиационной, химической и биологической защиты имени Маршала Советского Союза С.К. Тимошенко" Министерства обороны Российской Федерации | Supercritical carbon dioxide extraction method for capsaicinoids |
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Application publication date: 20190517 |
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| RJ01 | Rejection of invention patent application after publication |