CN113801580A - Preparation method of low-viscosity pepper oleoresin and pepper oleoresin prepared by preparation method - Google Patents
Preparation method of low-viscosity pepper oleoresin and pepper oleoresin prepared by preparation method Download PDFInfo
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- CN113801580A CN113801580A CN202010527504.4A CN202010527504A CN113801580A CN 113801580 A CN113801580 A CN 113801580A CN 202010527504 A CN202010527504 A CN 202010527504A CN 113801580 A CN113801580 A CN 113801580A
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- pepper oleoresin
- pepper
- oleoresin
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- organic solvent
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- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 300
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 291
- 239000006002 Pepper Substances 0.000 title claims abstract description 290
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 290
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 290
- 239000008601 oleoresin Substances 0.000 title claims abstract description 248
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000722363 Piper Species 0.000 title claims abstract 29
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims abstract description 61
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 60
- 229940075559 piperine Drugs 0.000 claims abstract description 58
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 claims abstract description 57
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000019100 piperine Nutrition 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 49
- 239000003960 organic solvent Substances 0.000 claims abstract description 48
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 40
- 239000000341 volatile oil Substances 0.000 claims abstract description 38
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000003208 petroleum Substances 0.000 claims abstract description 21
- 238000000227 grinding Methods 0.000 claims description 44
- 238000003756 stirring Methods 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 12
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 4
- 239000013557 residual solvent Substances 0.000 claims description 3
- 235000013773 glyceryl triacetate Nutrition 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims description 2
- 229960002622 triacetin Drugs 0.000 claims description 2
- 238000003113 dilution method Methods 0.000 abstract description 3
- 239000011347 resin Substances 0.000 abstract description 3
- 229920005989 resin Polymers 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 description 271
- 239000000047 product Substances 0.000 description 37
- 239000002904 solvent Substances 0.000 description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 30
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 27
- 239000007788 liquid Substances 0.000 description 25
- 238000000605 extraction Methods 0.000 description 18
- 239000012046 mixed solvent Substances 0.000 description 17
- 239000001722 capsicum frutescens oleoresin Substances 0.000 description 12
- 229940050948 capsicum oleoresin Drugs 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 12
- 238000000638 solvent extraction Methods 0.000 description 12
- 235000013614 black pepper Nutrition 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 238000001914 filtration Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 229940075894 denatured ethanol Drugs 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- 238000000194 supercritical-fluid extraction Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 239000003085 diluting agent Substances 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000012086 standard solution Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical group COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000012088 reference solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000019617 piquancy Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09F—NATURAL RESINS; FRENCH POLISH; DRYING-OILS; OIL DRYING AGENTS, i.e. SICCATIVES; TURPENTINE
- C09F1/00—Obtaining purification, or chemical modification of natural resins, e.g. oleo-resins
- C09F1/02—Purification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D317/00—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms
- C07D317/08—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3
- C07D317/44—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3 ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D317/46—Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3 ortho- or peri-condensed with carbocyclic rings or ring systems condensed with one six-membered ring
- C07D317/48—Methylenedioxybenzenes or hydrogenated methylenedioxybenzenes, unsubstituted on the hetero ring
- C07D317/50—Methylenedioxybenzenes or hydrogenated methylenedioxybenzenes, unsubstituted on the hetero ring with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to atoms of the carbocyclic ring
- C07D317/60—Radicals substituted by carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to a preparation method of low-viscosity pepper oleoresin, which comprises the following steps: adding an organic solvent into pepper oleoresin, wherein the organic solvent is one or a mixture of more than two of n-hexane, petroleum ether and ethyl acetate; step (2), layering the pepper oleoresin added with the organic solvent to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin; and (3) separating a lower-layer product to obtain the low-viscosity pepper oleoresin. The method can obtain the pepper oleoresin with good fluidity and low viscosity, and when the content of the piperine in the pepper oleoresin is 40 wt% and the content of the pepper essential oil is 20 wt%, the viscosity of the pepper oleoresin is 2000-6000mpa.s at the temperature of 25 ℃, thereby solving the technical problems of inconvenient use in the practical application process and difficult uniform mixing in the dilution process. The yield of the low-viscosity piperine resin obtained by the method of the invention reaches more than 90 percent.
Description
Technical Field
The invention relates to a preparation method of low-viscosity pepper oleoresin and the pepper oleoresin prepared by the same.
Background
The pepper oleoresin is used as the extract essence of pepper, not only inherits the original flavor of pepper, but also has more play space in food application. The addition amount is small, so that food is easier to add, and the storage and the transportation are convenient.
However, the pepper oleoresin is olive green semi-thick paste liquid, and is restricted in storage and transportation due to the problem of viscosity, so that the pepper oleoresin is inconvenient to use and difficult to pour out in the actual application process, and is difficult to mix uniformly in the dilution process. Therefore, the prior art has the technical problem of how to reduce the viscosity of the pepper oleoresin so as to improve the fluidity of the pepper oleoresin.
CN107518369A discloses a method for removing sediment in capsicum oleoresin, which comprises the following steps: step 1, diluting the piquancy degree of the oil-soluble capsicum oleoresin by using soybean oil to obtain diluted capsicum oleoresin; step 2, mixing, stirring, layering and extracting the diluted capsicum oleoresin and the degumming agent, and then removing a water layer to obtain the capsicum oleoresin after degumming and removing phospholipid; and 3, mixing and stirring the degummed and phospholipid-removed capsicum oleoresin with an aqueous solution of sodium hydroxide or potassium hydroxide, performing layered extraction, discarding a water layer, and concentrating to remove water to obtain the capsicum oleoresin with sediment removed. The obtained capsicum oleoresin contains no more than 1% of sediment, and has improved fluidity. In the patent, the fluidity of the capsicum oleoresin is improved by mainly utilizing a hydration degumming process to remove phospholipid components; according to the method, acid solutions such as phosphoric acid and citric acid are used for degumming, the degummed pepper oleoresin layer is washed by aqueous solution of sodium hydroxide or potassium hydroxide, an acid-base neutralization process is actually performed, a part of salt is generated in the process, although most of salt is separated out along with the aqueous solution, a part of salt is remained in the pepper oleoresin layer, and the product quality of the pepper oleoresin is affected due to the fact that the part of salt remained in the pepper oleoresin layer.
And the pepper oleoresin is not the same as the pepper oleoresin. The capsicum oleoresin is extracted from capsicum, the main component is capsaicin, and the main factor influencing the fluidity of the capsicum oleoresin is phospholipid substances in the capsicum oleoresin. The pepper oleoresin is an extract of pepper, contains piperine as a main component, and contains different components mainly affecting the fluidity of the product, mainly glyceroglycolipids. Although both pepper oleoresin and pepper oleoresin are spicy seasonings, the solubility difference is large, the pepper oleoresin has good solubility in vegetable oil and fat, the pepper oleoresin has poor solubility in vegetable oil and fat, and the difference in solubility determines the difference in properties and the difference in refining methods.
In the preparation method of the low-viscosity pepper oleoresin, very few technologies can be used or used at present, and the development of the technology is needed.
Disclosure of Invention
The invention aims to provide a preparation method of low-viscosity pepper oleoresin, which can obtain the pepper oleoresin with good fluidity and low viscosity, wherein the viscosity of the pepper oleoresin is 2000-6000mpa.s at the temperature of 25 ℃, and the yield of the low-viscosity pepper oleoresin obtained by the method of the invention reaches over 90 percent.
The invention relates to a preparation method of low-viscosity pepper oleoresin, which comprises the following steps:
adding an organic solvent into a pepper oleoresin raw material, wherein the organic solvent is one or a mixture of more than two of n-hexane, petroleum ether and ethyl acetate;
step (2), layering the pepper oleoresin added with the organic solvent to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product.
Preferably, the method of the present invention further comprises a step (4) of blending the lower layer product separated in the step (3). Preferably, in the blending step in the step (4), pepper essential oil is added to the lower-layer product obtained in the step (3), so as to obtain the low-viscosity pepper oleoresin.
Preferably, the method of the present invention further comprises a step (5) of grinding the formulated product of the step (4).
Preferably, the pepper oleoresin raw material in the step (1) is extracted pepper oleoresin. Preferably, the pepper oleoresin raw material can be pepper oleoresin extracted by any extraction method in the prior art, and the any extraction method comprises organic solvent extraction, supercritical carbon dioxide extraction, ultrasonic-assisted organic solvent extraction and the like.
Preferably, in the step (1), the material-to-liquid ratio (kg/L) of the pepper oleoresin raw material to the organic solvent is 1:1-20, and more preferably, the material-to-liquid ratio (kg/L) is 1: 1-1.5.
Preferably, the dissolving temperature in the step (1) is 35-45 ℃.
Preferably, in the step (1), the pepper oleoresin raw material and the organic solvent are mixed by stirring. Preferably, the rotating speed of the stirring is 80-200 r/min.
Preferably, the layering mode in the step (2) is selected from one or a combination of two of standing layering and centrifugal layering.
Preferably, in the step (3), the separated lower product is concentrated and the residual solvent is removed.
Preferably, the grinding step in the step (5) is grinding by using a grinder. Preferably, the grinder is one or a combination of a plurality of nano-grinder, planetary ball mill, three-roller grinder, rotary shaft grinder and disc grinder.
Preferably, the temperature of milling in step (5) is 30 to 45 ℃, more preferably 30 to 35 ℃.
Preferably, the yield of the low viscosity pepper oleoresin obtained in the step (3) is 90% or more.
In another aspect, the present invention relates to a pepper oleoresin obtained by the above process.
Preferably, when the content of the piperine in the pepper oleoresin is 40 wt% and the content of the pepper essential oil is 20 wt%, the viscosity of the pepper oleoresin at 25 ℃ is 2000-6000 mpa.s.
In another aspect, the present invention relates to a composition comprising pepper oleoresin prepared by the process of the present invention.
In some embodiments, an adjuvant is included in the composition. Preferably, the auxiliary materials are selected from emulsifiers, propylene glycol, glycerol triacetate and the like.
In another aspect, the invention relates to the use of pepper oleoresin or pepper oleoresin composition in a seasoning.
Preferably, the present invention relates to the use of pepper oleoresin or pepper oleoresin composition in pickling materials.
The invention has the beneficial effects that:
(1) the inventor of the application finds that organic solvents such as n-hexane, petroleum ether and ethyl acetate have small dissolving capacity on pepper oleoresin, have high solubility on partial oil-soluble components in the pepper oleoresin, and one or more than two of n-hexane, petroleum ether and ethyl acetate are added into the pepper oleoresin. After the layering, the upper layer is the above organic solvent containing the partial oil components in the pepper oleoresin, and the lower layer is the pepper oleoresin from which the partial oil-soluble components are removed. The pepper oleoresin has lower viscosity and better fluidity after removing the partial oil-soluble components.
(2) The invention adopts a low-temperature grinding process to ensure that the piperine crystals can be fully broken and uniformly distributed in a pepper oleoresin system. The principle of the low-temperature grinding of the pepper oleoresin is as follows: uniformly mixing piperine and other components, wherein the solubility of the piperine is low under the low temperature condition, the piperine is in a crystal shape, and the piperine crystals are smashed and can be uniformly distributed after being ground; if the temperature is too high, part of crystals can be dissolved, the dissolved crystals can not be broken up by grinding, after the grinding is finished, the piperine can be separated out again after the temperature of the pepper oleoresin is reduced, and the appearance of the pepper oleoresin is poor.
(3) The method can obtain the pepper oleoresin with good fluidity and low viscosity, and when the content of the piperine in the pepper oleoresin is 40 wt% and the content of the pepper essential oil is 20 wt%, the viscosity of the pepper oleoresin is 2000-6000mpa.s at the temperature of 25 ℃, thereby solving the technical problems of inconvenient use, difficult pouring out and difficult uniform mixing in the dilution process in the actual application process.
(4) The yield of the low-viscosity piperine resin obtained by the method of the invention reaches more than 90 percent.
Detailed Description
The invention relates to a preparation method of low-viscosity pepper oleoresin, which comprises the following steps:
adding an organic solvent into pepper oleoresin, wherein the organic solvent is one or a mixture of more than two of n-hexane, petroleum ether and ethyl acetate;
step (2), layering the pepper oleoresin added with the organic solvent to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower-layer product to obtain the low-viscosity pepper oleoresin.
Pepper oleoresin raw material
In some embodiments, the pepper oleoresin feedstock in step (1) is extracted pepper oleoresin. The pepper oleoresin can be extracted by any means known in the art, including but not limited to organic solvent extraction, supercritical fluid extraction, microbial fermentation, and the like. Wherein, the organic solvent extraction method comprises but is not limited to ultrasonic-assisted extraction, microwave-assisted extraction, enzymolysis-assisted extraction and the like. The organic solvent used in the organic solvent extraction method includes but is not limited to one or a mixture of more than two of a mixed solvent of n-hexane and acetone, methanol and ethanol.
Organic solvent
In some embodiments, in the step (1), the pepper oleoresin raw material and the organic solvent are mixed, and a stirring method may be added during the mixing process, and preferably, the rotation speed of the stirring is 80-200 r/min. The temperature during mixing is 35-45 ℃. The organic solvent is an organic solvent which has poor solubility to the pepper oleoresin and high solubility to oil-soluble ingredients in the pepper oleoresin, and the inventor finds that the three solvents of normal hexane, petroleum ether and ethyl acetate meet the requirements, so that the separation of the oil-soluble ingredients in the pepper oleoresin and the pepper oleoresin can be realized.
In some embodiments, when the pepper oleoresin and the organic solvent are mixed in the step (1), the ratio of pepper oleoresin to organic solvent is (kg/L)1: 1-20, and the more preferable ratio of material to liquid is (kg/L)1: 1-5. If the liquid-to-liquid ratio of the pepper oleoresin to the organic solvent is too large, part of the piperine enters the upper solvent if the liquid-to-liquid ratio of the pepper oleoresin to the organic solvent is too large. If the material-liquid ratio of the pepper oleoresin to the organic solvent is too small, firstly, the pepper oleoresin is not easy to dissolve, and in addition, the oil-soluble components are not easy to separate out as much as possible.
Layering
In some embodiments, the layering in step (2) is selected from one or a combination of two of standing layering and centrifugal layering. Standing for 10-60min at 35-45 deg.C; if centrifugal layering is adopted, the centrifugal rotating speed is 2000-6000r/min, and the centrifugal time is 5-10 min.
In some embodiments, in the step (3), the separated lower product is concentrated and the residual solvent is removed. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 80-200r/min, concentrating at 50-80 deg.C, and vacuum degree of-0.04-0.07 MPa; the residual temperature of the solvent is 80-95 ℃, and the vacuum degree is-0.08 to-0.1 MPa.
Blending
In some embodiments, the inventive method further comprises a step (4) of blending the lower product separated in step (3), specifically adding pepper essential oil to the lower product obtained in step (3). The low viscosity pepper oleoresin obtained in step (3) can be formulated to specifications commonly used in the art, such as 40/20 (40 wt% piperine content, 20 wt% pepper essential oil content), 55/5 (55 wt% piperine content, 5 wt% pepper essential oil content), 45/15 (45 wt% piperine content, 15 wt% pepper essential oil content), 20/10 (20 wt% piperine content, 10 wt% pepper essential oil content).
In some embodiments, the compounding step of step (4) is carried out by adding auxiliary materials to the lower layer product. The adjuvant may be any of those known in the art, such as an emulsifier.
Grinding
In some embodiments, the method of the present invention further comprises a step (5) of milling the formulated product of step (4). The grinding mode is to use a grinder for grinding. Preferably, the grinder is one or a combination of two or more of a nano grinder, a planetary ball mill, a three-roll grinder, a rotary shaft grinder and a disc grinder.
In some embodiments, the temperature of milling in step (3) is 30 to 45 ℃, more preferably 30 to 35 ℃.
Pepper oleoresin
In another aspect, the present invention relates to a pepper oleoresin obtained by the above process.
In some embodiments, the yield of low viscosity pepper oleoresin obtained in step (3) is 90% or more.
When the content of the piperine in the pepper oleoresin is 40 wt% and the content of the pepper essential oil is 20 wt%, the viscosity of the pepper oleoresin at the temperature of 25 ℃ is 2000-6000 mpa.s.
In some embodiments, the pepper oleoresin comprises 20-55 wt% piperine, 5-25 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 55 wt% piperine, 5 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 38 wt% piperine and 16 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 36 wt% piperine and 18 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 45 wt% piperine, 15 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 45 wt% piperine, 25 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 40 wt% piperine and 20 wt% pepper essential oil.
In some embodiments, the pepper oleoresin comprises 20 wt% piperine and 10 wt% pepper essential oil.
In some embodiments, the pepper oleoresin includes an adjuvant. Preferably, the adjuvant is selected from emulsifiers.
Composition comprising pepper oleoresin
In another aspect, the present invention relates to a composition comprising pepper oleoresin prepared by the process of the present invention.
Use of pepper oleoresin
The pepper oleoresin of the present invention can be used as a seasoning, particularly in marinades.
The using method of pepper oleoresin in the pickling materials comprises the steps of taking 1 part of pepper oleoresin, adding 99 parts of the prepared pickling materials, and stirring and mixing uniformly to obtain the finished pickling materials. The pepper oleoresin with better fluidity is more convenient to use, and can be easily and uniformly mixed when being mixed with a semi-finished product of a solid pickling material.
Experimental methods
Method for testing viscosity of pepper oleoresin
The NDJ-5S digital rotational viscometer is used for detecting, a sample is placed in a beaker with the diameter not less than 60mm and the height not less than 120mm, the temperature of the detected liquid is accurately controlled, the constant temperature is 25 +/-1 ℃, and a corresponding rotor is used for detecting the viscosity.
Method for calculating piperine yield
M1 represents the weight of the low-viscosity pepper oleoresin obtained in the step (3);
a1 is the content of piperine in the low viscosity pepper oleoresin obtained in step (3);
m2 is the weight of the pepper oleoresin used in step (1);
a2 is the content of piperine in the pepper oleoresin used in step (1);
piperine yield ═ M1 xa 1)/(M2 xa 2)
Method for testing piperine content
(1) And (3) preparing a standard curve:
weighing 0.1000g of piperine standard substance into a 100mL volumetric flask, adding about 70mL of denatured ethanol for dissolving, and fixing the volume to the scale to obtain standard solution diluent A. Transferring 10mL of the standard solution diluent A into a 100mL volumetric flask, and using denatured ethanol to fix the volume to the scale and shaking up for later use to obtain the standard solution diluent B. Transferring 2, 4, 6, 8, 10 and 12mL to 100mL volumetric flasks from the standard solution diluent B respectively, and metering to a constant volume with denatured ethanol and shaking up. The absorbance of the solution was measured at a wavelength of 342nm in a spectrophotometer using denatured ethanol as a reference solution within 15 minutes to draw a standard curve.
(2) Sample detection
Weighing about 0.0500g of pepper oleoresin, adding denatured ethanol into a 100mL volumetric flask, and carrying out ultrasonic dissolution and volume fixing; taking a 2mL to 100mL volumetric flask, and carrying out constant volume by using denatured ethanol. The absorbance was measured on a spectrophotometer at a wavelength of 342nm using denatured ethanol as a reference solution within 15 minutes. And (4) calculating a result:
in the formula:
content of X-piperine%
Checking piperine on C-standard curve, mu g/mL
B-the piperine content of the piperine standard%
D-sample dilution factor 10000
m-mass of sample g
106-conversion of sample g to μ g
Examples
Example 1 use of n-hexane as solvent
12.5kg of pepper oleoresin with a piperine content of 51.2% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain black pepper 100kg, adding n-hexane 300L and acetone 200L, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.5 kg.
Adding 12.5L of n-hexane into pepper oleoresin, wherein the feed-liquid ratio of the pepper oleoresin to the n-hexane is 1: 1. Uniformly mixing the pepper oleoresin and the n-hexane by adopting a stirring mode.
Mixing n-hexane and pepper oleoresin, heating to 35 ℃, standing for 10min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing pepper oleoresin;
and (3) separating a lower-layer product to obtain the lower-layer product with the weight of 11.10 kg. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 80r/min, concentration temperature of 50 deg.C and vacuum degree of-0.04 MPa; the residual temperature of the solvent is 80 ℃, the vacuum degree is-0.08 MPa, 11.1kg of low-viscosity pepper oleoresin is obtained, and the piperine content is 52.1 percent.
Step (4), blending, adding 2.78kg of pepper essential oil to obtain 40/20-specification pepper oleoresin;
and (5) grinding, namely grinding by using a nano grinder at the temperature of 30 ℃ to obtain 13.8kg of pepper oleoresin with the viscosity of 3589mpa.s (25 ℃).
Example 2 use of Petroleum Ether as solvent
Preparing 10.9kg of pepper oleoresin with the piperine content of 50.2%, wherein the pepper oleoresin is obtained by extracting through a supercritical carbon dioxide process, and the specific extraction process of the pepper oleoresin comprises the following steps: taking 100kg of black pepper, carrying out crushing or tabletting pretreatment, and putting into a supercritical extraction kettle, wherein the supercritical extraction pressure is 25MPa, and the extraction temperature is 50 ℃; the separation pressure is 15MPa, and the separation temperature is 40 ℃; the separation pressure is 8MPa, the separation temperature is 35 ℃, and the extraction time is 3 h. 10.9kg of pepper oleoresin was obtained.
Step (1), adding 54.6L of petroleum ether into pepper oleoresin, wherein the feed-liquid ratio of the pepper oleoresin to the petroleum ether is 1: 5. The pepper oleoresin is mixed evenly by adopting a stirring mode.
Standing the mixture of the petroleum ether and the pepper oleoresin for 30min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product to obtain 9.70g of the lower layer product. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 150r/min, concentration temperature of 70 deg.C and vacuum degree of-0.06 MPa; the residual temperature of the solvent is removed to be 85 ℃, the vacuum degree is-0.09 MPa, and 9.7g of low-viscosity pepper oleoresin with the piperine content of 51.0 percent is obtained;
step (4), blending, adding 2.4kg of pepper essential oil to obtain 40/20 standard pepper oleoresin;
and (5) grinding, namely grinding by using a three-roll grinder at the temperature of 35 ℃ to obtain 12.1kg of pepper oleoresin with the viscosity of 3050mpa.s (25 ℃).
Example 3 use of ethyl acetate as solvent
12.3g of pepper oleoresin with the piperine content of 49.5% is prepared, and the pepper oleoresin is extracted by an ultrasonic-assisted organic solvent. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain black pepper 100kg, adding 95% ethanol 500L, ultrasonic frequency 60HZ, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.3 kg.
Adding 123L ethanol into pepper oleoresin, wherein the feed-liquid ratio of pepper oleoresin to ethyl acetate is 1: 10. The pepper oleoresin and ethyl acetate are mixed evenly by adopting a stirring mode.
Centrifuging and layering a mixture of ethanol and pepper oleoresin at the centrifugal rotation speed of 2000r/min for 10min to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product to obtain the lower layer product with the weight of 11.30 g. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 200r/min, concentration temperature of 80 deg.C, and vacuum degree of-0.05 MPa; the temperature for removing the solvent residue is 90 ℃, the vacuum degree is-0.085 MPa, 11.3g of low-viscosity pepper oleoresin is obtained, and the piperine content is 50.0 percent;
step (4), blending, adding 2.8kg of pepper essential oil to obtain 40/20 standard pepper oleoresin;
and (5) grinding by using a planetary ball mill at 35 ℃ to obtain 14.1kg of pepper oleoresin with the viscosity of 5011mpa.s (25 ℃).
Example 4 Using a Mixed solvent of n-hexane and Petroleum ether
13.1kg of pepper oleoresin with a piperine content of 48.5% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain 100kg of black pepper, adding 500L of acetone, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain 13.1kg of pepper oleoresin.
Adding a mixed organic solvent containing n-hexane and petroleum ether into pepper oleoresin, wherein the n-hexane is 6.55L, and the petroleum ether is 6.55L, wherein the feed-liquid ratio of the pepper oleoresin to the mixed solvent is 1: 1. uniformly mixing the pepper oleoresin and the mixed solvent by adopting a stirring mode.
Standing the mixture of the mixed solvent and the pepper oleoresin for 20min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product to obtain the lower layer product with the weight of 12.00 g. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at a rotation speed of 180r/min, a concentration temperature of 60 ℃ and a vacuum degree of-0.06 MPa; the residual temperature of the removed solvent is 90 ℃, the vacuum degree is-0.09 MPa, 12.0kg of low-viscosity pepper oleoresin is obtained, and the content of piperine is 49.1 percent;
step (4), blending, adding 2.9kg of pepper essential oil to obtain 40/20 standard pepper oleoresin;
and (5) grinding by using a planetary ball mill at 35 ℃ to obtain 14.9kg of pepper oleoresin with the viscosity of 4930mpa.s (25 ℃).
Example 5 Using a Mixed solvent of n-hexane and ethyl acetate
12.7kg of pepper oleoresin with a piperine content of 52.1% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain 100kg of black pepper, adding 500L of methanol, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.7 kg.
Adding a mixed organic solvent containing normal hexane and ethyl acetate into pepper oleoresin, wherein the normal hexane accounts for 31.7L, the ethyl acetate accounts for 31.7L, and the feed-liquid ratio of the pepper oleoresin to the mixed solvent is 1: 5. Uniformly mixing the pepper oleoresin and the mixed solvent by adopting a stirring mode.
Standing the mixture of the mixed solvent and the pepper oleoresin for 20min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product to obtain the lower layer product with the weight of 11.60 g. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 100r/min, concentration temperature of 70 deg.C and vacuum degree of-0.07 MPa; the residual temperature of the removed solvent is 95 ℃, the vacuum degree is-0.09 MPa, 11.6kg of low-viscosity pepper oleoresin is obtained, and the piperine content is 52.5 percent;
step (4), blending, adding 3.0kg of pepper essential oil to obtain 40/20-specification pepper oleoresin;
and (5) grinding, namely grinding by using a rotary shaft grinder at the temperature of 35 ℃ to obtain 14.6kg of pepper oleoresin with the viscosity of 5960mpa.s (25 ℃).
Example 6 use of a Mixed solvent of Petroleum ether and Ethyl acetate
12.7kg of pepper oleoresin with a piperine content of 45.8% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain black pepper 100kg, adding n-hexane 100L and acetone 400L, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.7 kg.
Adding a mixed organic solvent containing petroleum ether and ethyl acetate into pepper oleoresin, wherein the ratio of petroleum ether to ethyl acetate is 85L and 42L, and the ratio of pepper oleoresin to the mixed solvent is 1: 10. Uniformly mixing the pepper oleoresin and the mixed solvent by adopting a stirring mode.
Standing the mixture of the mixed solvent and the pepper oleoresin for 10min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product to obtain the lower layer product with the weight of 11.40 g. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 150r/min, concentration temperature of 70 deg.C and vacuum degree of-0.05 MPa; the residual temperature of the removed solvent is 90 ℃, the vacuum degree is-0.09 MPa, 11.4kg of low-viscosity pepper oleoresin is obtained, and the piperine content is 46.0 percent;
step (4), blending, adding 2.7kg of pepper essential oil to obtain 40/20 standard pepper oleoresin;
and (5) grinding, namely grinding by using a disc grinder at the temperature of 35 ℃ to obtain 14.6kg of pepper oleoresin with the viscosity of 4501mpa.s (25 ℃).
Example 7 Using a Mixed solvent of n-hexane, Petroleum ether and Ethyl acetate
12.9kg of pepper oleoresin with a piperine content of 49.3% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain black pepper 100kg, adding n-hexane 100L, acetone 200L, and 95% ethanol 200L, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.9 kg.
Adding a mixed organic solvent containing n-hexane, petroleum ether and ethyl acetate into pepper oleoresin, wherein the feed-liquid ratio of the pepper oleoresin to the mixed solvent is 1:8, and the n-hexane is 34.4L, the petroleum ether is 34.4L and the ethyl acetate is 34.4L. Uniformly mixing the pepper oleoresin and the mixed solvent by adopting a stirring mode.
Standing the mixture of the mixed solvent and the pepper oleoresin for 30min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product, wherein the weight of the lower layer product is 11.60 g.
The conditions for concentrating and removing solvent residues by using a reaction kettle in the step (4) are as follows: stirring at 100r/min, concentration temperature of 50 deg.C and vacuum degree of-0.07 MPa; the residual temperature of the removed solvent is 95 ℃, the vacuum degree is-0.09 MPa, 11.6kg of low-viscosity pepper oleoresin is obtained, and the content of piperine is 50.1 percent;
step (4), blending, adding 2.86kg of pepper essential oil to obtain 40/20 standard pepper oleoresin;
and (5) grinding, namely grinding by using a disc grinder at the temperature of 35 ℃ to obtain 14.5kg of pepper oleoresin with the viscosity of 6000mpa.s (25 ℃).
Comparative example 1 use acetone as solvent
12.5kg of pepper oleoresin with a piperine content of 51.2% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain black pepper 100kg, adding n-hexane 300L and acetone 200L, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.5 kg.
Adding 12.5L of acetone into pepper oleoresin, wherein the feed-liquid ratio of the pepper oleoresin to the acetone is 1: 1. The pepper oleoresin and acetone are mixed evenly by adopting a stirring mode.
Mixing acetone and pepper oleoresin, heating to 35 ℃, standing for 10min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing pepper oleoresin;
and (3) separating a lower layer product to obtain the lower layer product with the weight of 3.10 g. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 80r/min, concentration temperature of 50 deg.C and vacuum degree of-0.04 MPa; the residual temperature of the removed solvent is 80 ℃, the vacuum degree is-0.08 MPa, 6.0kg of pepper oleoresin is obtained, and the content of piperine is 50.1 percent;
step (4), blending, adding 1.54kg of pepper essential oil to obtain 40/20 standard pepper oleoresin;
and (5) grinding, namely grinding by using a nano grinder at the temperature of 30 ℃ to obtain 7.54kg of pepper oleoresin with the viscosity of 13021mpa.s (25 ℃).
Comparative example 2 use ethanol as solvent
Preparing 10.9kg of pepper oleoresin with the piperine content of 50.2%, wherein the pepper oleoresin is obtained by extracting through a supercritical carbon dioxide process, and the specific extraction process of the pepper oleoresin comprises the following steps: taking 100kg of black pepper, carrying out crushing or tabletting pretreatment, and putting into a supercritical extraction kettle, wherein the supercritical extraction pressure is 25MPa, and the extraction temperature is 50 ℃; the separation pressure is 15MPa, and the separation temperature is 40 ℃; the separation pressure is 8MPa, the separation temperature is 35 ℃, and the extraction time is 3 h. 10.9kg of pepper oleoresin was obtained.
Step (1), adding 54.6L of ethanol into pepper oleoresin, wherein the feed-liquid ratio of pepper oleoresin to ethanol is 1: 5. The pepper oleoresin and ethanol are mixed evenly by adopting a stirring mode.
Standing the mixture of ethanol and pepper oleoresin for 30min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing pepper oleoresin;
and (3) separating a lower layer product to obtain the lower layer product with the weight of 3.50 g. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 150r/min, concentration temperature of 70 deg.C and vacuum degree of-0.06 MPa; the residual temperature of the solvent is removed to 85 ℃, the vacuum degree is-0.09 MPa, and 3.5g of pepper oleoresin with the piperine content of 30.5 percent is obtained;
step (4), blending, adding 0.79kg of pepper essential oil to obtain 40/20-specification pepper oleoresin;
and (5) grinding, namely grinding by using a three-roll grinder at the temperature of 35 ℃ to obtain 3.89kg of pepper oleoresin with the viscosity of 15310mpa.s (25 ℃).
Comparative example 3 high temperature milling Process
The grinding process is carried out at high temperature, and other steps and conditions are the same as those in example 1
12.5kg of pepper oleoresin with a piperine content of 51.2% was prepared, which was obtained by organic solvent extraction. The specific extraction process of the pepper oleoresin comprises the following steps: distilling pepper essential oil with steam to obtain black pepper 100kg, adding n-hexane 300L and acetone 200L, extracting at 45 deg.C for 1 hr, and filtering the extractive solution; extracting for 8 times according to the method, mixing the feed liquid, concentrating, and removing solvent residue to obtain pepper oleoresin 12.5 kg.
Adding 12.5L of n-hexane into pepper oleoresin, wherein the feed-liquid ratio of the pepper oleoresin to the n-hexane is 1: 1. Uniformly mixing the pepper oleoresin and the n-hexane by adopting a stirring mode.
Mixing n-hexane and pepper oleoresin, heating to 35 ℃, standing for 10min, and layering to obtain an upper dissolved layer and a lower undissolved layer containing pepper oleoresin;
and (3) separating a lower-layer product to obtain the lower-layer product with the weight of 11.10 kg. The conditions for concentration and solvent residue removal by using a reaction kettle are as follows: stirring at 80r/min, concentration temperature of 50 deg.C and vacuum degree of-0.04 MPa; the residual temperature of the solvent is 80 ℃, the vacuum degree is-0.08 MPa, 11.1kg of low-viscosity pepper oleoresin is obtained, and the piperine content is 52.1 percent.
Step (4), blending, adding 2.78kg of pepper essential oil to obtain 40/20-specification pepper oleoresin;
and (5) grinding, namely grinding by using a nano grinder at the temperature of 50 ℃ to obtain 13.8kg of pepper oleoresin with the viscosity of 4560mpa.s (25 ℃).
The relevant experimental data for examples 1-6 and comparative examples 1-2 are shown in Table 1 below.
As can be seen from the data in table 1, if the upper and lower layer separation operations are performed using acetone and ethanol as organic solvents, the final weight of the lower layer product is very small, about 1/3 of the lower layer product is obtained after the upper and lower layer separation is performed using only n-hexane, petroleum ether and ethyl acetate as organic solvents, and the final obtained pepper oil resin and its composition have large viscosity and poor flowability, resulting in poor processability. The pepper oleoresin and the pepper oleoresin composition obtained by the method have the advantages of low viscosity, good fluidity and good processability.
Through comparison between the example 1 and the comparative example 3, the example 1 adopts a low-temperature grinding mode to grind under the condition of 30 ℃, while the comparative example 3 grinds under the condition of 50 ℃, so that the influence of the material temperature on the viscosity of the product during grinding is very large, the grinding link is not executed according to the temperature condition of 35-45 ℃ in the application, on one hand, the viscosity of the pepper oleoresin can be multiplied, in addition, the product appearance is not uniform, and the problem that the piperine is not easy to mix uniformly in the terminal application process can be caused.
TABLE 1 data relating to the experiments of examples 1-6
Table 2 relevant experimental data for example 1 and comparative example 3
Claims (9)
1. A method of preparing a low viscosity pepper oleoresin, the method comprising the steps of:
adding an organic solvent into a pepper oleoresin raw material, wherein the organic solvent is one or a mixture of more than two of n-hexane, petroleum ether and ethyl acetate;
step (2), layering the pepper oleoresin added with the organic solvent to obtain an upper dissolved layer and a lower undissolved layer containing the pepper oleoresin;
and (3) separating a lower layer product.
2. The preparation method according to claim 1, further comprising a step (4), wherein the step (4) is to blend the lower layer product obtained by separation in the step (3), preferably, the blending step in the step (4) is to add pepper essential oil into the lower layer product obtained in the step (3), so as to obtain the low viscosity pepper oleoresin.
3. The preparation method according to claim 1, further comprising a step (5) of grinding the formulated product in the step (4), preferably, the grinding is low-temperature grinding, preferably, the grinding temperature in the step (5) is 30-45 ℃, more preferably 30-35 ℃, preferably, the grinding step in the step (5) is grinding by using a grinding machine, preferably, the grinding machine is one or a combination of a nano grinding machine, a planetary ball mill, a three-roll grinding machine, a rotating shaft grinding machine and a disc grinding machine.
4. The preparation method according to claim 1, wherein the pepper oleoresin raw material in step (1) is extracted pepper oleoresin, preferably, the ratio (kg/L) of the pepper oleoresin raw material to the organic solvent is 1:1-20 in step (1), more preferably, the ratio (kg/L) of the pepper oleoresin raw material to the organic solvent is 1:1-1.5, preferably, the dissolving temperature in step (1) is 35-45 ℃, preferably, the pepper oleoresin raw material and the organic solvent are mixed by stirring in step (1), preferably, the stirring speed is 80-200 r/min.
5. The method according to claim 1, wherein the layering in step (2) is selected from one or a combination of two of standing layering and centrifugal layering.
6. The preparation method according to claim 1, wherein in the step (3), the separated lower product is concentrated and the residual solvent is removed, preferably, the yield of the low viscosity pepper oleoresin obtained in the step (3) is more than 90%.
7. A low viscosity pepper oleoresin obtained by the process as defined in any one of claims 1-6, preferably having a viscosity of 2000-6000mpa.s at 25 ℃ when the content of piperine in said low viscosity pepper oleoresin is 40 wt% and the content of pepper essential oil is 20 wt%.
8. A composition comprising pepper oleoresin prepared by the method of any one of claims 1-6, preferably comprising an adjuvant, preferably selected from one or a mixture of two or more of emulsifiers, propylene glycol, glycerol triacetate.
9. Use of the pepper oleoresin according to claim 7, or the pepper oleoresin composition according to claim 8 in a seasoning, preferably in particular in a marinade.
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| CN115651763A (en) * | 2022-11-02 | 2023-01-31 | 晨光生物科技集团股份有限公司 | Pepper essential oil and pepper oleoresin and preparation method thereof |
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