CN115368338A - Method for extracting piperine from fresh pepper fruits - Google Patents
Method for extracting piperine from fresh pepper fruits Download PDFInfo
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- CN115368338A CN115368338A CN202211033420.0A CN202211033420A CN115368338A CN 115368338 A CN115368338 A CN 115368338A CN 202211033420 A CN202211033420 A CN 202211033420A CN 115368338 A CN115368338 A CN 115368338A
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- enzymolysis
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- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 92
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- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 89
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 title claims abstract description 57
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 title claims abstract description 57
- 229940075559 piperine Drugs 0.000 title claims abstract description 57
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- 238000000034 method Methods 0.000 title claims abstract description 17
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- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
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- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
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- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
-
- 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
-
- 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
-
- 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 provides a method for extracting piperine from fresh pepper fruits, which comprises the following steps: a) Freezing fresh pepper fruits and then threshing to obtain pepper fruit grains; adding liquid nitrogen into the pepper fruit grains and grinding to obtain crushed fruit grains; b) Mixing the crushed fruit particles with a buffer solution and pectinase for enzymolysis to obtain an enzymatic hydrolysate; centrifuging the enzymolysis liquid to obtain enzymolysis residues; c) Mixing the enzymolysis residue with a buffer solution and amylase for enzymolysis to obtain enzyme-treated residue; d) Mixing the residue after enzyme treatment with an ethanol solution, and performing heating reflux extraction to obtain a reflux extracting solution; e) And filtering the reflux extracting solution to obtain a piperine extracting solution. The extraction method provided by the invention is suitable for extracting piperine from fresh pepper fruits, can safely and efficiently extract the piperine from the fresh pepper fruits to the maximum extent, and the extracting solution can be used for analyzing and detecting the content of the piperine by using a high performance liquid chromatograph and can also be used for preparing pepper oleoresin.
Description
Technical Field
The invention belongs to the technical field of natural product extraction, and particularly relates to a method for extracting piperine from fresh pepper fruits.
Background
The piperine is a main functional substance of pepper, is a main factor for measuring the quality of pepper, is also an alkaloid with the highest content and activity in pepper fruits, not only bears two traditional functions of hot and spicy taste and appetite promotion of pepper, but also has multiple functions of resisting inflammation, resisting depression, improving drug effect, reducing blood fat, inhibiting tumors and the like, has a better clearing effect on hydroxyl, can be used as an antioxidant, and is proved to improve the bioavailability of drugs such as tetracycline, streptomycin, ethambutol and the like. The piperine is extracted by a solvent extraction method, but dried pepper products are used as raw materials for extraction, and at present, an extraction method of the piperine in the fresh pepper fruits is lacked, and experiments show that the content of the piperine in the fresh pepper fruits changes along with different growth periods, and the content of the piperine in the fresh pepper fruits at a certain growth period is higher than that in the dried pepper fruits, so that the utilization rate of the pepper raw materials is improved, the processing links of the fresh pepper fruits are reduced, and the processing cost of the pepper is saved by using the fresh pepper fruits as the raw materials for extraction of the piperine.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for extracting piperine from fresh pepper fruits, the extraction method provided by the present invention is suitable for extracting fresh pepper fruits, the method can safely and efficiently extract piperine from fresh pepper fruits to the maximum extent, and the extract can be used for analyzing and detecting the content of piperine by using a high performance liquid chromatography, and can also be used for preparing pepper oleoresin.
The invention provides a method for extracting piperine from fresh pepper fruits, which comprises the following steps:
a) Freezing fresh pepper fruits and then threshing to obtain pepper fruit grains;
adding liquid nitrogen into the pepper fruit grains and grinding to obtain crushed fruit grains;
b) Mixing the crushed fruit particles with a buffer solution and pectinase for enzymolysis to obtain an enzymatic hydrolysate;
centrifuging the enzymolysis liquid to obtain enzymolysis residues;
c) Mixing the enzymolysis residue with a buffer solution and amylase for enzymolysis to obtain enzyme-treated residue;
d) Mixing the residue after enzyme treatment with an ethanol solution, and performing heating reflux extraction to obtain a reflux extracting solution;
e) And filtering the reflux extracting solution to obtain a piperine extracting solution.
Preferably, in the step A), the freezing temperature is-60 to-80 ℃, and the freezing time is more than 2h.
Preferably, in the step B), the buffer solution is citric acid-sodium citrate aqueous solution or acetic acid-sodium acetate aqueous solution, and the pH value of the buffer solution is 3-5;
the mass ratio of the crushed fruit grains, the buffer solution and the pectinase is 1: (5-10): (0.01-0.2).
Preferably, in the step B), the enzymolysis temperature is 35-50 ℃ and the time is 0.5-2 h.
Preferably, in step C), the buffer solution is phosphate buffer solution, the pH of the buffer solution is adjusted by citric acid and sodium hydroxide, and the pH of the buffer solution is 6.5 to 7.5.
The mass ratio of the enzymolysis residues to the buffer solution to the amylase is 1: (5-10): (0.02-0.2).
Preferably, in the step B), the enzymolysis temperature is 50-60 ℃ and the time is 0.5-3 h.
Preferably, in the step D), the volume concentration of the ethanol solution is 80-100%;
the mass ratio of the residue after enzyme treatment to the ethanol solution is 2-10: (40-80).
Preferably, in the step D), the temperature of the reflux extraction is 70-90 ℃ and the time is 0.5-3 h.
Preferably, in step E), the filtration is qualitative filter paper filtration.
The invention also provides a piperine oleoresin which is obtained by concentrating the piperine extracting solution extracted by the extraction method.
Compared with the prior art, the invention provides a method for extracting piperine from fresh pepper fruits, which comprises the following steps: a) Freezing fresh pepper fruits and then threshing to obtain pepper fruit grains; adding liquid nitrogen into the pepper fruit grains and grinding to obtain crushed fruit grains; b) Mixing the crushed fruit particles with a buffer solution and pectinase for enzymolysis to obtain an enzymatic hydrolysate; centrifuging the enzymolysis liquid to obtain enzymolysis residues; c) Mixing the enzymolysis residue with a buffer solution and amylase for enzymolysis to obtain enzyme-treated residue; d) Mixing the residue after enzyme treatment with an ethanol solution, and performing heating reflux extraction to obtain a reflux extracting solution; e) And filtering the reflux extracting solution to obtain a piperine extracting solution. The extraction method provided by the invention is suitable for extracting the piperine in the fresh pepper fruits, can safely and efficiently extract the piperine in the fresh pepper fruits to the maximum extent, and the extracting solution can be used for analyzing and detecting the content of the piperine by a high performance liquid chromatograph and can also be used for preparing pepper oleoresin. The extraction method provided by the invention is safe, sanitary and efficient.
Drawings
FIG. 1 is a liquid phase spectrum of fresh pepper fruit extract;
FIG. 2 is a piperine standard curve;
FIG. 3 is a liquid phase spectrum of a piperine standard;
FIG. 4 is a graph of piperine content for various examples and comparative examples;
FIG. 5 is a GC-MS total ion flow diagram of fresh pepper oleoresin.
Detailed Description
The invention provides a method for extracting piperine from fresh pepper fruits, which comprises the following steps:
a) Freezing fresh pepper fruits and then threshing to obtain pepper fruit grains;
adding liquid nitrogen into the pepper fruit grains and grinding to obtain crushed fruit grains;
b) Mixing the crushed fruit particles with a buffer solution and pectinase for enzymolysis to obtain an enzymatic hydrolysate;
centrifuging the enzymolysis liquid to obtain enzymolysis residues;
c) Mixing the enzymolysis residue with a buffer solution and amylase for enzymolysis to obtain enzyme-treated residue;
d) Mixing the residue after enzyme treatment with an ethanol solution, and performing heating reflux extraction to obtain a reflux extracting solution;
e) And filtering the reflux extracting solution to obtain a piperine extracting solution.
The invention firstly eliminates pepper leaves, small fruits, plant diseases and insect pests, and the like, selects fresh pepper fruit grains which have no plant diseases and insect pests, are full and have certain luster as raw materials, and is washed by clear water, drained and frozen. Wherein the freezing temperature is-60 to-80 ℃, preferably-60, -65, -70, -75, -80, or-60 to-80 ℃, and the freezing time is more than 2h, preferably 2, 3, 4, 5, 6, or more than 2h.
The frozen peppers are threshed, and the method for threshing is not particularly limited in the present invention, and may be a method known to those skilled in the art. In the present invention, manual threshing may be employed.
After threshing, pepper fruit grains are obtained. And then adding liquid nitrogen into the pepper fruit grains for grinding until no obvious particles exist, thereby obtaining crushed fruit grains.
Mixing the crushed fruit particles with a buffer solution and pectinase for enzymolysis to obtain an enzymatic hydrolysate. The buffer solution is selected from citric acid-sodium citrate aqueous solution or acetic acid-sodium acetate aqueous solution, and the pH of the buffer solution is 3-5, preferably 4, 4.5, 5, or any value between 3-5;
the mass ratio of the crushed fruit grains to the buffer solution to the pectinase is 1: (5-10): (0.01 to 0.2), preferably 1: (5-10): (0.01-0.2).
Wherein the enzyme activity of the pectinase is more than 1000U/g.
The temperature of the enzymolysis is 35-50 ℃, preferably 35, 40, 45, 50, or any value between 35-50 ℃, and the time is 0.5-2 h, preferably 0.5, 1, 1.5, 2, or any value between 0.5-2 h.
Subsequently, the enzymatic hydrolysate is centrifuged to obtain an enzymatic residue.
Mixing the enzymolysis residues with a buffer solution and amylase (the enzyme activity is more than 2000U/g) for enzymolysis to obtain residues after enzyme treatment.
The buffer solution is selected from phosphate buffer solution, preferably potassium dihydrogen phosphate, dipotassium hydrogen phosphate or sodium dihydrogen phosphate, disodium hydrogen phosphate, the pH value is adjusted by sodium hydroxide and the like, and the pH value of the buffer solution is 5-7, preferably 5, 5.5, 6, 6.5, 7, or any value between 5 and 7;
the mass ratio of the enzymolysis residues to the buffer solution to the amylase is 1: (5-10): (0.02-0.2), preferably 1: (5-10): (0.02-0.2).
The temperature of the enzymolysis is 50-60 ℃, preferably 52, 55, 57, 60, or any value between 50-60 ℃, and the time is 0.5-3 h, preferably 0.5, 1, 2, 3, or any value between 0.5-3 h.
Mixing the residue after enzyme treatment with an ethanol solution, and performing heating reflux extraction to obtain a reflux extracting solution;
the volume concentration of the ethanol solution is 80-100%, preferably any value between 80%, 90%, 100%, or 80-100%;
the mass ratio of the residue after enzyme treatment to the ethanol solution is 2-10: (40 to 80), preferably 1: (40 to 80).
The temperature of the reflux extraction is 70-90 ℃, preferably 70, 80, 90, or any value between 70-90 ℃, and the time is 0.5-3 h, preferably 0.5, 1, 2, 3, or any value between 0.5-3 h.
And finally, filtering the reflux extracting solution to obtain a piperine extracting solution.
Filtering the reflux extracting solution by using qualitative filter paper, rinsing the residue by using an ethanol solution with the volume concentration of 80-100%, and performing constant volume to obtain the piperine extracting solution.
In the invention, the piperine oleoresin is obtained by concentrating the piperine extracting solution extracted by the extraction method.
The extraction method provided by the invention is suitable for extracting the piperine in the fresh pepper fruits, can safely and efficiently extract the piperine in the fresh pepper fruits to the maximum extent, and the extracting solution can be used for analyzing and detecting the content of the piperine by a high performance liquid chromatograph and can also be used for preparing pepper oleoresin. The extraction method provided by the invention is safe, sanitary and efficient.
For further understanding of the present invention, the following examples are provided to illustrate the method for extracting piperine from fresh pepper fruits, and the scope of the present invention is not limited by the following examples.
Example 1
(1) Selecting fresh pepper fruit grains which are free from diseases and insect pests, have full fruits and certain luster as raw materials, cleaning the fresh pepper fruit grains with clear water, draining, and putting the fresh pepper fruit grains into a low-temperature freezer for freezing for more than 4 hours at the temperature of-60 ℃;
(2) Grinding, namely manually threshing the frozen pepper, weighing 1 part of fruit grains, quickly adding liquid nitrogen to the surfaces of the fruit grains, and grinding until no obvious particulate matters exist;
(3) After the enzyme treatment and grinding, transferring 5 parts of citric acid-sodium citrate buffer solution with the pH value of 5 into a container, adding 0.04 part of pectinase, heating in water bath, controlling the temperature at 50 ℃, treating for 1h, centrifuging, adding 5 parts of phosphoric acid buffer solution with the pH value of 6 into enzymolysis residues, simultaneously adding 0.02 part of amylase, heating in water bath at 60 ℃ for 0.5h, and performing enzyme treatment and grinding;
(4) Performing hot reflux extraction on the residues after enzyme treatment by using 70 parts of 100% ethanol for 2 hours by adopting a hot reflux method, controlling the extraction temperature at 85 ℃, connecting a condenser pipe with a cooling circulating pump, and controlling the condensation temperature at 8 ℃;
(5) Cooling and filtering, filtering the reflux extract with qualitative filter paper, rinsing the residue with 20 parts of 100% ethanol for 4 times, and diluting to constant volume to obtain piperine extract.
Example 2
(1) Selecting fresh pepper fruit grains which are free of plant diseases and insect pests, full in fruit and glossy to a certain extent as raw materials, cleaning the fresh pepper fruit grains with clear water, draining, and putting the fresh pepper fruit grains into a low-temperature freezer for freezing for more than 4 hours at the temperature of minus 80 ℃;
(2) Grinding, namely manually threshing the frozen pepper, weighing 1 part of fruit grain, quickly adding liquid nitrogen to the surface of the fruit grain, and grinding until no obvious particulate matters exist;
(3) After the enzyme treatment and grinding, quickly transferring 10 parts of acetic acid-sodium acetate buffer solution with the pH value of 4 into a container, adding 0.1 part of pectinase, heating in water bath, controlling the temperature at 45 ℃, treating for 0.2h, adding 5 parts of phosphoric acid buffer solution with the pH value of 6.5 into the enzymolysis residues after centrifugation, simultaneously adding 0.03 part of amylase, heating in water bath at 60 ℃ for 0.5h;
(4) Transferring the residue after enzyme treatment to a flask, adding 80 parts of 95% ethanol solution, performing reflux extraction for 3h by adopting a thermal reflux method, controlling the extraction temperature at 75 ℃, connecting a condenser pipe with a cooling circulating pump, and controlling the condensation temperature at 8 ℃;
(5) Cooling and filtering, filtering the reflux extracting solution by using qualitative filter paper, rinsing the residue by using 5 parts of 95% ethanol for 3 times, collecting the filtrate and fixing the volume to obtain the piperine extracting solution.
Comparative example 1
(1) Selecting fresh pepper fruit grains which are free from diseases and insect pests, have full fruits and certain luster as raw materials, cleaning the fresh pepper fruits by using clear water, and draining the fresh pepper fruits for extraction;
(2) Grinding, namely rapidly crushing 1 part of fresh pepper fruits by using a mortar or a tissue triturator, simultaneously adding 5 parts of 95% ethanol water solution serving as an extraction solvent, and grinding until no obvious particles exist;
(3) Performing thermal reflux extraction, namely rinsing the ground sample by 50 parts of 95% ethanol aqueous solution for 3 times, transferring the rinsing solution into a flask together, performing reflux extraction for 3 hours by adopting a thermal reflux method, controlling the extraction temperature to be 80 ℃, installing a condenser pipe on the flask, sealing ground glass at the interface part by properly coating vaseline, connecting the condenser pipe with a cooling circulating pump, and controlling the condensation temperature to be below 8 ℃;
(4) Cooling and filtering, filtering the reflux extracting solution by using qualitative filter paper, rinsing the residue by using 50 parts of 95% ethanol for 4 times, collecting the filtrate and fixing the volume to obtain the piperine extracting solution.
Comparative example 2
(1) Selecting fresh pepper fruit grains which are free from diseases and insect pests, have full fruits and certain luster as raw materials, cleaning the fresh pepper fruits by using clear water, and draining the fresh pepper fruits for extraction;
(2) Grinding with a mortar or a tissue triturator, adding 5 parts of an extraction solvent 95% ethanol aqueous solution, quickly crushing 1 part of fresh pepper fruits, and grinding until no obvious particles exist;
(3) After the enzyme treatment and grinding, quickly transferring 10 parts of acetic acid-sodium acetate buffer solution with the pH value of 4 into a container, adding 0.05 part of pectinase, heating in water bath, controlling the temperature at 45 ℃, treating for 0.5h, adding 5 parts of buffer solution with the pH value of 6.5 into the enzymolysis residues after centrifugation, simultaneously adding 0.02 part of amylase, heating in water bath at 60 ℃ for 0.5h;
(4) Ultrasonic extraction, namely rinsing the residue after enzyme treatment by 45 parts of 95% ethanol aqueous solution for more than 3 times, transferring the rinsing solution into a flask, and extracting for 30min by adopting ultrasonic waves, wherein the extraction temperature is controlled at 50-60 ℃;
(4) Cooling and filtering, filtering the ultrasonic extracting solution by using qualitative filter paper, rinsing the residue by using 50 parts of 95% ethanol for 4 times, collecting the filtrate and fixing the volume to obtain the piperine extracting solution.
Comparative example 3
(1) Selecting fresh pepper fruit grains which are free of plant diseases and insect pests, full in fruit and glossy to a certain extent as raw materials, cleaning the fresh pepper fruit grains with clear water, and draining the fresh pepper fruit grains for extraction;
(2) Grinding with a mortar or tissue masher, adding 5 parts of 95% ethanol aqueous solution of an extraction solvent, quickly crushing 1 part of fresh pepper fruits, and grinding until no obvious particles exist;
(4) Performing microwave extraction, namely rinsing the ground sample by 30 parts of 95% ethanol aqueous solution for 3 times, transferring the rinsing solution into a flask, and extracting for 30min by using microwaves, wherein the extraction temperature is controlled to be 70-90 ℃, and the power is 200-300W;
(4) Cooling and filtering, filtering the microwave extracting solution by using qualitative filter paper, rinsing the residue by using 50 parts of 95% ethanol for 4 times, collecting the filtrate and fixing the volume to obtain the piperine extracting solution.
Comparative example 4
(1) Black pepper (fresh pepper fruits dried in the sun until the water content is reduced to below 13%) is prepared from plump black pepper granules as raw materials;
(2) Pulverizing with a pulverizer, sieving with a 40 mesh sieve, and collecting sieved fructus Piperis powder;
(3) Performing hot reflux extraction, namely adding 1 part of crushed and sieved black pepper powder into 50 parts of 95% ethanol aqueous solution to a flask, heating the mixture by using a water bath kettle, installing a condenser pipe on the flask, coating frosted glass at a joint, properly coating vaseline for sealing, controlling the water bath temperature to be 80-90 ℃, extracting for 3 hours, connecting the condenser pipe with a cooling circulating pump, and controlling the condensation temperature to be 8 ℃;
(4) And cooling and filtering, filtering the hot reflux extracting solution by using qualitative filter paper, rinsing the residue by using 50 parts of 95% ethanol for 4 times, collecting the filtrate and fixing the volume to obtain the piperine extracting solution.
Comparative example 5
(1) Selecting fresh pepper fruit grains which are free from diseases and insect pests, have full fruits and certain luster as raw materials, cleaning the fresh pepper fruit grains with clear water, draining, and putting the fresh pepper fruit grains into a low-temperature freezer for freezing for more than 4 hours at the temperature of-60 ℃;
(2) Grinding, manually threshing the frozen pepper, weighing 1 part of fruit grains, quickly adding liquid nitrogen to the surfaces of the fruit grains, and grinding until no obvious particulate matters exist;
(3) After the enzyme treatment and grinding, quickly transferring 10 parts of buffer solution with the pH value of 4.5 into a container, adding 0.3 part of cellulase with the enzyme activity of 1000U/g, heating in water bath, controlling the temperature at 50 ℃, treating for 0.5h, adding 5 parts of buffer solution with the pH value of 6.5 into the enzymolysis residue after centrifugation, simultaneously adding 0.05 amylase, and heating in water bath at 60 ℃ for 0.5h;
(4) Ultrasonic extraction, namely rinsing the residues after enzyme treatment by 45 parts of 95% ethanol aqueous solution for 3 times, transferring the rinsing solution into a flask together, and extracting for 30min by adopting ultrasonic waves, wherein the extraction temperature is controlled at 50-60 ℃;
(4) Cooling and filtering, filtering the ultrasonic extracting solution by using qualitative filter paper, rinsing the residue by using 50 parts of 95% ethanol for 4 times, and diluting to constant volume to obtain the piperine extracting solution.
The piperine extract solutions extracted from 2 examples and 5 comparative examples were diluted and then the content of piperine was determined by HPLC, and quantified by external standard method, and the detection spectra and results are shown in FIGS. 1 to 4 and Table 1. FIG. 1 is a liquid phase diagram of an extract of fresh pepper fruit, FIG. 2 is a piperine standard curve, FIG. 3 is a liquid phase diagram of a piperine standard, and FIG. 4 is the piperine content in different examples and comparative examples.
TABLE 1 piperine content in the different examples and comparative examples
Example 3
The piperine extract of example 1 was filtered and the solvent removed by a rotary evaporator, and then dried under vacuum to obtain piperine oleoresin. The pepper oleoresin is dark green in whole and has certain fluidity, SPME-GC-MS analysis and detection are carried out on flavor substance components and content in the pepper oleoresin, a GC-MS total ion flow diagram is shown in figure 5, and specific components and content are shown in table 2.
TABLE 2 flavor composition and content table of pepper oleoresin
As can be seen from table 2, the relative content of β -Caryophyllene (Caryophyllene) in the pepper oleoresin is 40.28% at the highest, followed by δ -elemene (Cyclohexene, 4-ethyl-4-methyl-3- (1-methyl-1- (1-methyl) -1- (3R-trans)), 21.19% at the relative content, and (-) -Alpha-pinene (alfa. -Copaene) at the relative content of 10.85%, which are pepper specific flavors, β -Caryophyllene is a pale yellow oily liquid with a smell between clove and turpentine, and has a mild clove smell, elemene has a pungent smell, and (-) -Alpha-pinene is a fruit volatile substance that imparts a specific flavor to the pepper fresh fruit oleoresin.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (10)
1. A method for extracting piperine from fresh pepper fruits is characterized by comprising the following steps:
a) Freezing fresh pepper fruits and then threshing to obtain pepper fruit grains;
adding liquid nitrogen into the pepper fruit grains and grinding to obtain crushed fruit grains;
b) Mixing the crushed fruit particles with a buffer solution and pectinase for enzymolysis to obtain an enzymatic hydrolysate;
centrifuging the enzymolysis liquid to obtain enzymolysis residues;
c) Mixing the enzymolysis residue with a buffer solution and amylase for enzymolysis to obtain enzyme-treated residue;
d) Mixing the residue after enzyme treatment with an ethanol solution, and performing heating reflux extraction to obtain a reflux extracting solution;
e) And filtering the reflux extracting solution to obtain a piperine extracting solution.
2. The extraction method according to claim 1, wherein the freezing temperature in step A) is-60 to-80 ℃ and the freezing time is 2 hours or more.
3. The extraction method according to claim 1, wherein in step B), the buffer solution is citric acid-sodium citrate aqueous solution or acetic acid-sodium acetate aqueous solution, and the pH of the buffer solution is 3-5;
the mass ratio of the crushed fruit grains to the buffer solution to the pectinase is 1: (5-10): (0.01-0.2).
4. The extraction method according to claim 1, wherein in the step B), the temperature of enzymolysis is 35-50 ℃ and the time is 0.5-2 h.
5. The extraction method according to claim 1, wherein in step C), the buffer solution is phosphate buffer solution, the pH of the buffer solution is adjusted by citric acid and sodium hydroxide, and the pH of the buffer solution is 6.5-7.5;
the mass ratio of the enzymolysis residues to the buffer solution to the amylase is 1: (5-10): (0.02-0.2).
6. The extraction method according to claim 1, wherein in the step B), the temperature of the enzymolysis is 50-60 ℃ and the time is 0.5-3 h.
7. The extraction method according to claim 1, wherein in the step D), the volume concentration of the ethanol solution is 80-100%;
the mass ratio of the residue after enzyme treatment to the ethanol solution is 2-10: (40-80).
8. The extraction process according to claim 1, wherein in step D), the temperature of the reflux extraction is 70 to 90 ℃ and the time is 0.5 to 3 hours.
9. The extraction method according to claim 1, wherein in step E), the filtration is qualitative filter paper filtration.
10. A pepper oleoresin, characterized in that it is obtained by concentrating the piperine extract extracted by the extraction method of any one of claims 1 to 9.
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