JP7020265B2 - Capsinoid extraction method - Google Patents

Description

The present invention relates to a method for producing a capsinoid extract from a capsicum raw material containing capsinoid and an extract thereof.

Fruits and leaves of the genus Capsicum (Capsicum sp.) Are widely used worldwide as food, spice and pharmaceutical raw materials. The pungent component is a group of substances consisting of 12 or more homologues such as capsaicin and dihydrocapsaicin, and is collectively called capsaicinoid.

Among the above-mentioned capsaicinoids, capsaicin is known to have various physiological activities such as suppression of obesity by enhancing energy metabolism based on promotion of adrenaline secretion (non-patent literature). 1, 2). However, since capsaicinoids have a strong pungent taste and invasiveness, the amount of capsaicinoid used is limited, so that there is a problem that the use as a food, a food additive, or a pharmaceutical product is limited.

On the other hand, the spicy spicy variety "CH-19" (introduction number of the Vegetable Horticulture Laboratory, Faculty of Agriculture, Kyoto Prefectural University), which is cultivated for food in Thailand, was selected and fixed in the experimental field of Kyoto University from the posterity of self-breeding. "CH-19 sweet" contains almost no capsaicinoid, and instead contains a large amount of capsicinoid-like similar substances collectively referred to as capsinoids such as capsiate, dihydrocapsiate, and nordihydrocapsiate (Non-Patent Document 3). ..

Capsinoids are known to have energy metabolism promoting action, obesity suppressing action, immunostimulatory action and the like similar to capsaicinoids. For example, a food composition and a pharmaceutical composition containing capsinoid are disclosed (Patent Document 1), and an obesity inhibitor, a body fat accumulation inhibitor, and an adrenaline secretagogue containing capcinoid as an active ingredient are disclosed. (Patent Document 2). In addition, a blood circulation promoting external application has been reported as a cosmetic product (Patent Document 3).

This capsinoid is a compound represented by the following general formula (I) or (II), and the difference in the chemical structure between the capsaicinoid and the capsinoid is that the capsaicinoid is a compound in which a fatty acid is amide-bonded to vanillylamine. , Capsinoid is only a compound in which a fatty acid is ester-bonded to vanillyl alcohol (Non-Patent Document 4).

In the general formulas (I) and (II), n means an integer of 0 to 10, preferably an integer of 3 to 5.

When extracting capsinoids from capsicum-containing capsicum, it is unstable in the presence of water due to its ester bond as described above, and it is the point of suppressing capsinoid decomposition that peppers are usually extracted in a dry state. It has been considered desirable in the past. As precedent examples, a method of extracting capsinoid from dried capsicum with hydrous ethanol under acidic conditions (Patent Document 4) and a method of drying capsicum for suppressing the decomposition of capsinoid have been reported (Patent Document 5). However, it was complicated and was not sufficient for stable production. Further, if the capsicum was dried by freeze-drying, the capsinoid was not decomposed and the dried capsicum could be obtained.

JP-A-11-246478 Japanese Unexamined Patent Publication No. 2001-265538 Japanese Unexamined Patent Publication No. 2007-145793 Japanese Unexamined Patent Publication No. 2004-018428 WO2005 / 122787

Buck SH, Burks TF. Pharmacol. Rev. 1986,38,179-226 Kazuo Iwai, Tatsuo Watanabe ed., "Spicy Science of Togarashi", Koshobo, 2000, P148-227 Susumu Yazawa, Noboru Suedome, Kana Okamoto, Takakazu Namiki, 1989, Journal of the Japanese Society for Horticultural Science 58: 601-607 Kobata K et al. J. Agricultural and Food Chemistry 1998, 46, 1695-1697

An object of the present invention is to provide a method for efficiently, stably and easily producing a capsinoid.

As a result of diligent research to solve the above problems, the present inventors should extract the solvent in the raw state, or after refrigeration and freezing, under acidic conditions, which was considered to be essential for removing water. Therefore, we have found that a surprisingly high concentration of capsinoid extract can be obtained, and completed the present invention.

That is, the present invention includes the following aspects.
[1] In a method for producing a capsinoid extract, which comprises a step of extracting a capsinoid from a capsicum with a solvent, the capsicum extract is produced by using a hydrous capsicum as the capsicum and performing the extraction step under acidic conditions. Method.
[2] The production method according to [1], wherein the solvent is hexane or hydrous hexane.
[3] The production method according to [1] or [2], wherein in the extraction step, an organic acid or an inorganic acid is added so as to be 0.1 to 50 g with respect to 1 kg of the weight of the capsicum to obtain acidic conditions.
[4] Described in any one of [1] to [3], wherein the organic acid or the inorganic acid is at least one selected from the group consisting of citric acid, ascorbic acid, acetic acid, hydrochloric acid, sulfuric acid, nitric acid and phosphoric acid. Manufacturing method.
[5] The production method according to any one of [1] to [4], wherein the acidic condition is pH 0 to 6.
[6] The production method according to any one of [1] to [5], wherein the extraction temperature is -196 to 60 ° C.
[7] The production method according to any one of [1] to [6], which comprises a step of crushing capsicum.
[8] The production method according to any one of [1] to [7], which comprises a step of concentrating capsinoids.
[9] The capsinoid extract obtained by the production method according to any one of [1] to [8].
[10] A method for extracting a capsinoid from a capsicum with a solvent, which comprises using a hydrous capsicum as the capsicum and performing the extraction step under acidic conditions.
[11] The method according to [10], wherein the solvent is hexane or hydrous hexane.
[12] The method according to [10] or [11], wherein an organic acid or an inorganic acid is added so as to be 0.1 to 50 g with respect to a weight of 1 kg of capsicum to make an acidic condition.
[13] Described in any one of [10] to [12], wherein the organic acid or the inorganic acid is at least one selected from the group consisting of citric acid, ascorbic acid, acetic acid, hydrochloric acid, sulfuric acid, nitric acid and phosphoric acid. the method of.
[14] The method according to any one of [10] to [13], wherein the acidic condition is pH 0 to 6.
[15] The method according to any one of [10] to [14], wherein the extraction temperature is -196 to 60 ° C.
[16] The method according to any one of [10] to [15], which comprises a step of crushing capsicum.
[17] The method according to any one of [10] to [16], which comprises a step of concentrating a capsinoid.

By using the method of the present invention, it is possible to efficiently produce capsinoids from capsicum by omitting the drying step and using fewer steps.

INDUSTRIAL APPLICABILITY The present invention is a method for producing a capsinoid extract, which comprises a step of extracting a capsinoid from a pepper with a solvent. The present invention relates to a manufacturing method (hereinafter, may be abbreviated as the manufacturing method of the present invention). The water-containing capsicum in the present technology is a capsicum containing 20% or more of water per weight.

The capsicum used in the present invention is a plant belonging to the genus Capsicum, and if it is a capsicum-containing capsicum, there are no particular restrictions on its variety, production area, etc., but a variety containing a large amount of capsinoid is desirable.
As peppers, for example, Capsicum annuum (CH-19 sweet, CH-19 spicy, Himoto Ugarashi, round salad, Yamato sweet nanban, hawk's claw, Hachifusa, Hontaka, Kaien, Jalapeno, Explosive Ember, Pervian purple , Bird's Eye, Sweet Chocolate Cherry, Pretty Purple, Sweet Kayen, Thunder Mountain Longhorn, Chave Lawitt, Curry Chili, Serrano, Zimbab Everd, Sapporo Daicho Nanban, Cire Pecan, Hot Portugal, Maui Purple, Royal Black, Sedrino, Chili Dealball, Joe's Long, Yellow Pepper, Yatsubo, etc.), C. baccatum (Locoto Amarillo, Kaleidoscope, Aji Omnicolor, Aji Franco, Aji Norteno, Ahi Fantasy, Brazilian Starfish, etc. Bishop Crown, Locoto, Lemon Drop, Brigitte Rokoto, etc.), C. Chinense (Infinity, Habanero, Boot Jorokia, ZavoryHot, Aji Dulce, Belize Sweet, Trinidad Scorpion, Dorset Naga, Carolina Reaper, Brown Egg Trinidad 7 Pot Jonah, Scarlet Lantern, Pimenta Denade, The King Naga, Jamaican Yellow, Condors Beak, Cheiro White, Beni Highlands, Pimenta Denade, Cheiro Roxa, Bloody Riot, etc. C. pubescens (Lokoto, Manzano Red Hot, etc.) or their hybrids, natural or artificial mutants, recombinant plants, selected varieties of some characteristic, etc. Among them, the hybrid varieties are preferable from the viewpoint of giving consumers a safe and secure image.

In the production method of the present invention, the capsicum is characterized by using a hydrous capsicum (capsicum containing 20% or more of water per weight).
The water-containing capsicum is not particularly limited as long as it retains the water inherent in the capsicum, but means a capsicum containing water after being cultivated and harvested. From the viewpoint of increasing the recovery amount of capsinoid, peppers having a water content of usually 20 to 98% by weight, preferably 30 to 95% by weight, and more preferably 50 to 90% by weight can be mentioned.
Examples of the method for measuring the water content of capsicum include an infrared moisture meter and a method using a dry weight loss method, but the method is not particularly limited.

The fresh pepper used in the production method of the present invention can be used in any part of the plant such as leaves, stems, roots, flowers, fruits (pericarp, placenta / partition), seeds, etc. of the pepper, but contains a large amount of capsiate. Sites are preferred, fruits are more preferred.
Fruits are usually divided into immature fruits, intermediate fruits, and ripe fruits, and there are no particular restrictions on the fruits at any time as long as they have a high content of capsinoids (see: Ripeness and harvest time of Tabasco (Capsicum frutescens var. Tabasco)). Kanagawa Prefectural Agricultural Technology Center Research Report p.17-22,150, 2008 Ayaka Soga et al.). Further, the mature fruit may be a fruit that has reached the maturity stage on the herbaceous plant, or may be a fruit that has been harvested before reaching the maturity stage, for example, in the immature stage, and ripened and matured under arbitrary conditions.

The production method of the present invention may include a step of crushing red pepper in order to increase the recovery rate of capsinoids.
The method of crushing is not particularly limited, and examples thereof include crushing using a food slicer, a high speed mill, a hammer mill and the like.
The size of the crushed capsicum is usually 0.1 to 10 cm in length, preferably 0.2 to 5 cm, from the viewpoint of extraction efficiency.
Further, the capsicum may be frozen at -196 to 0 ° C. and then crushed by a food slicer, a high speed mill, a hammer mill or the like.

The extraction method in the present invention is not particularly limited, and extraction can be performed using a known method. For example, a continuous extraction method in which the extraction solvent is continuously refluxed to the red pepper may be used, or a batch extraction method may be used. In the case of the batch extraction method, it is preferable to repeat the solvent operation a plurality of times to increase the recovery rate of the capsinoid, and it is preferable to repeat the extraction operation 2 to 4 times. Further, it is preferable that the extraction operation is performed while stirring.

The solvent used in the extraction step in the present invention is not particularly limited as long as it is permitted to be used as a food extraction solvent based on the Food Sanitation Law, but from the viewpoint of capsinoid stability, hexane and water-containing hexane ( Water content 0.0001 to 0.01% by weight), organic solvents such as hexane / water mixture, ethanol, hydrous ethanol, organic solvent / water mixture, triglyceride which is an edible oil and fat, and the like can be mentioned. Among them, hexane or hydrous hexane or edible oil and fat is preferable, and hexane or hydrous hexane is more preferable.

The amount of the solvent used in the extraction step is not particularly limited, but is usually 0.5 to 30 times, preferably 1 to 20 times, more preferably 1 to 20 times by weight (g) with respect to the mass (g) of the raw material pepper. It is more preferable to use 2 to 10 times as much solvent.

The extraction step in the present invention is carried out under acidic conditions. That is, by making the liquid property of the extraction solvent acidic, the stability of the capsinoid can be enhanced and the capsinoid can be extracted in high yield.

As for the acidic condition, it is preferable to add an organic acid or an inorganic acid so that the solvent becomes acidic. The type of organic acid or inorganic acid is not particularly limited as long as it is an acid usually used in the food industry. Examples of the organic acid include citric acid, malic acid, ascorbic acid, acetic acid, butyric acid, adipic acid, peracetic acid, succinic acid, fatty acid and the like. Examples of the inorganic acid include inorganic phosphoric acid, sulfuric acid, hydrochloric acid, nitric acid, hypochlorous acid and the like. Of these, organic acids are preferable, and citric acid, acetic acid, and ascorbic acid are more preferable, from the viewpoints of safety, security, and protection of endogenous substances in foods.

The amount of the organic acid or the inorganic acid added is usually 0.1 to 50 g, preferably 0.2 to 25 g, more preferably 0.3 to 20 g, still more preferably 0.3 to 20 g, based on 1 kg of the weight of the pepper. Is 0.5 to 10 g. Further, to 1 kg of the solvent, 0.05 to 150 g of an organic acid or an inorganic acid, preferably 0.1 to 75 g, and more preferably 0.2 to 50 g may be added. Further, the above-mentioned organic acid or inorganic acid may be added as a pure substance, or may be added in a liquid state such as hexane, ethyl acetate, acetone or alcohol or in a state of being diluted to a solid such as sugarcane fruit, dextrin or cyclodextrin. Further, a plurality of kinds of acids may be mixed and added.

The pH at the time of extraction is usually 0 to 6, preferably 1 to 5, and more preferably 1.5 to 4.5.

The temperature at the time of extraction is usually -196 to 60 ° C., preferably −100 to 50 ° C., more preferably −96 to 40 ° C., still more preferably −20 to 40 ° C. from the viewpoint of capsinoid stability.

The extraction time is not particularly limited, but it can be usually carried out in the range of 0.1 to 240 hours, preferably 0.5 to 120 hours, and more preferably 1 to 72 hours.

In addition to the above-mentioned extraction step, the production method of the present invention may include a step of removing the solid content of the pepper, a step of removing the aqueous layer, and a step of separating and concentrating the extraction solvent.
The method for removing the solid content of the capsicum is not particularly limited, and examples thereof include methods such as filtration, centrifugation, and decantation.
As a method for removing the aqueous layer, a conventional method can be used, and examples thereof include distribution filtration and treatment with a dehydrating agent such as anhydrous magnesium sulfate, sodium sulfate, calcium carbonate, and molecular sieves.

As a method for separating the extraction solvent, a conventionally known method can be used, and concentration under reduced pressure or the like is preferably performed. In this case, conditions such as temperature and pressure can be appropriately set and are not limited, but the temperature is preferably 30 to 50 ° C, more preferably 35 to 40 ° C. Further, the pressure can be concentrated under reduced pressure at a pressure of preferably 6 to 10 kPa, more preferably 8 to 9 kPa.

In the present invention, as described above, the extract after the extraction step with the solvent may be concentrated as it is in the concentration step to obtain a capsinoid extract, but as described in JP-A-2004-18428, the solvent After the adsorption step of bringing the adsorbent into contact with the extract after the extraction step to adsorb the capsinoid, the concentration step is performed after the elution step of elution of the capsinoid from the adsorbent after the adsorption step with an elution solvent. Is preferable. Various conditions of each step are as described in JP-A-2004-18428. As described above, by performing the concentration step after the extraction step and then the adsorption step and the elution step, an extract containing a high concentration of capsinoid can be obtained.

The content of capsinoid in the capsinoid extract obtained by the production method of the present invention is usually 0.05 to 50% by weight, preferably 0.5 to 40% by weight, and more preferably 1 to 30% by weight.

The amount of capsinoid recovered by the production method of the present invention is usually 1 to 20000 μg, preferably 10 to 10000 μg, based on 1 g of red pepper.

The capsinoid extract obtained by the above-mentioned production method contains a high concentration of capsinoid, is not pungent, invasive, and has no toxicity as compared with capsaicin. Therefore, it can be suitably used as an additive for foods or pharmaceuticals.

That is, the capsinoid extract of the present invention has the effects of lowering the blood triglyceride concentration, increasing the blood free fatty acid concentration, increasing the blood adrenaline level, increasing the blood glucose concentration and increasing the oxygen consumption. In addition to activating and improving endurance, it is useful for improving the nutritional status and health promotion of general individuals such as suppressing obesity and improving metabolic status, for example, improving transient hypoglycemia.

Examples of the use as a drug include drugs having various physiological activities such as an energy metabolism activator, an obesity suppressant, a body fat accumulation inhibitor, an analgesic, an adrenaline secretion promoter, and an endurance improver. Can be done.

Further, when the capsinoid extract of the present invention is added to a food, it can be used as a health food or a functional food having various physiological activities as described above.

As the food, it can be arbitrarily blended in various foods such as solid, liquid, sol, gel, powder and granular food. The compounding can be carried out by a conventionally known production method, and can be used for various processed products. Processed products include, for example, capsules, tablets, fats and oils, frozen foods, spices, juices, fruit juice drinks, soft drinks, whole capsicum, cut capsicum, capsicum paste, soup, etc. Examples include sweets. It can also be used as a fragrance by reacting capsinoids with water, alcohol, etc. to produce vanillyl alcohol, vanillyl alcohol ether, etc. (Stability of capsinoid in various solvents, Sutoh K, Kobata K, Watanabe T., J Agric Food Chem. 2001 Aug; 49 (8): 4026-30.).

The form of addition of the capsinoid extract is, for example, by mixing, granulating or encapsulating the capsinoid extract together with various excipients such as dextrin, cornstarch and lactose and auxiliary raw materials such as emulsifiers. It may be produced, and if necessary, preservatives, fragrances and the like can be added.

As a form to be administered as a pharmaceutical product, it can be administered orally or parenterally, but since the capsinoid extract has no pungent taste, it is suitably used for oral administration by formulating it into a form suitable for administration. In this case, it is pharmaceutically acceptable according to the administration form. For example, it can be formulated by adding an additive such as gelatin.

The form of the preparation may be, for example, a solid preparation such as a tablet, a capsule, a granule, a powder or a suppository, or a liquid preparation such as a syrup, an elixir or an injection.

In addition, these preparations preferably contain 0.01 to 100% by mass, more preferably 0.1 to 50% by mass, of the capsinoid extract obtained in the present invention.

Further, another aspect of the present invention is a method of extracting a capsinoid from a capsicum with a solvent, which comprises using a hydrous capsicum as the capsicum and performing the extraction step under acidic conditions. The method can be mentioned.
Various definitions and suitable ranges in this method follow the description.

Examples of the present invention will be described below, but the present invention is not limited thereto.

(Capsinoid quantitative analysis measurement conditions)
The HPLC measurement conditions for capsinoids are as follows. All examples and comparative examples were quantified using this method.
HPLC conditions: Column: YMC Triart Phenyl plus 3 μm (Diameter 4.6 mm x 250 mm)
Eluent: 70% (v / v) aqueous methanol solution
Detection: Fluorescent Ex280nm Em320nm Column oven temperature 40 ℃
The quantification was performed based on the ratio of the peak area obtained and the peak area of the capsiate preparation (synthesized under the conditions of Patent Publication (B2) Capsinoid production method and stabilization method, and capsinoid composition Application No .: 2005043121).

Examination of Extraction Method from Fresh Pepper A hydrous capsicum (also referred to as fresh or raw capsicum) was treated by the following method to prepare an extract.
(1) 1 g of raw red pepper (Capsicum chinense system (12A-7)) or Capsicum chinense system (Inf: Infinity system capsicum-produced red pepper) was lyophilized, freeze-dried, and hot-air-dried into each tube.
(2) 2 mg (0.2% (w / w)) of citric acid (Junsei Chemical 26046-2001) was added to 1 g of red pepper.
(3) 2 g (double weight) of hexane was added and mixed.
(4) After extraction by shaking at −10 ° C. for 1 hour or at 30 ° C. for 1 hour, the supernatant was collected by centrifugation at 2000 g × 5 minutes.
(5) Repeat the operations of (3) and (4) to re-extract. The aqueous layer and solids were removed.
(6) The hexane layer was concentrated under reduced pressure using a centrifugal evaporator (SAVANT SPD2010).
(7) Capsinoids were analyzed.

Table 1 shows the experimental conditions of the examples.

The recovery rates of hexane extraction of capsinoids from fresh fruits are shown in Table 1 (12A-7, Infinity (Inf)).
Recovery rate = (capsiate + dihydrocapsiate + nordihydrocapsiate amount of each sample extract) ÷ (capsiate + dihydrocapsiate + nordihydrocapsiate amount of each capsicum control extract) × 100.

In the case of red pepper 12A-7, the recovery rate was equal to or higher than that in the case of extraction from freeze-dried 12A-7 (30 ° C), in the case of extraction with citric acid added to fresh red pepper.
On the other hand, in the case of capsicum infinity, the capsinoid recovery rate is slightly lower without the addition of citric acid than when extracted from the similarly freeze-dried infinity (30 ° C), but with the addition of citric acid, it is equal to or higher than that of freeze-drying. It was a recovery rate.
In addition, the recovery rate of hot air-dried (60 ° C.) red pepper was low in all varieties.

The purity (capsinoid content) (% w / w) with respect to the dry weight of the capsicum extract is shown in Table 1 (12A-7, Infinity (Inf)).
The purity (capsinoid content) was determined as (weight of each sample extract) ÷ (weight of each sample extract) × 100.

The capsinoid content was higher when directly extracted from fresh peppers than when extracted from freeze-dried or hot-air dried peppers. From this, it was confirmed that in order to obtain an extract having a high capsinoid content, it is effective to grind fresh frozen fruits, add citric acid, and extract hexane at room temperature.

(Example 5) Examination of extraction method from fresh capsicum (1) 200 g of raw capsicum (12A-7 / Capsicum annuum) frozen and crushed was placed in a 1 L beaker.
(2) 0.4 g (0.2% (w / w)) of citric acid was added to 200 g of red pepper.
(3) 400 g of hexane (twice the weight of capsicum) was added and mixed.
(4) Extraction was performed by shaking at 20 to 30 ° C. (room temperature) for 1 hour.
(5) Filtered with Advantech Toyo No. 2 filter paper.
(6) Since the hexane layer and the aqueous layer were separated during filtration, the aqueous layer was removed.
(7) 0.4 g of anhydrous magnesium sulfate (0.1% (w / w) with respect to the hexane layer) was added, and the mixture was stirred for 1 minute.
(8) Concentrated under reduced pressure with a rotary evaporator.
(9) Capsinoids were analyzed.

The results showed that an extract of 0.3987 g was obtained and the extract capsinoid content was 19.7% (w / w), indicating that a high capsinoid content could be obtained. The obtained capsinoid was 392.72 μg per 1 g by weight of fresh red pepper.

(Example 6) Examination of extraction method from fresh red pepper (1) 200 g of raw red pepper (capsicum chinense produced by Infinity-based capsicum) was put into a 1 L beaker.
(2) 0.4 g (0.2% (w / w)) of citric acid was added to 200 g of red pepper.
(3) 400 g of hexane (twice the weight of red pepper) was added and mixed.
(4) Extraction was performed by shaking at 20 to 30 ° C. (room temperature) for 1 hour.
(5) Filtered with Advantech Toyo No. 2 filter paper.
(6) Since the hexane layer and the aqueous layer were separated during filtration, the aqueous layer was removed.
(7) 0.4 g of anhydrous magnesium sulfate (0.1% (w / w) with respect to the hexane layer) was added, and the mixture was stirred for 1 minute.
(8) Concentrated under reduced pressure with a rotary evaporator.
(9) Capsinoids were analyzed.

The results showed that an extract of 0.6234 g was obtained and the extract capsinoid content was 23.5% (w / w), indicating that a high capsinoid content could be obtained. The obtained capsinoid was 73.250 μg per 1 g of fresh red pepper.

(Example 7) Examination of extraction method from fresh red pepper (1) 200 g of raw red pepper (capsicum chinense produced by Infinity-based capsicum) was put into a 1 L beaker.
(2) 0.4 g (0.2% (w / w)) of acetic acid was added to 200 g of red pepper.
(3) 400 g of hexane (twice the weight of red pepper) was added and mixed.
(4) Extraction was performed by shaking at 20 to 30 ° C. (room temperature) for 1 hour.
(5) Filtered with Advantech Toyo No. 2 filter paper.
(6) Since the hexane layer and the aqueous layer were separated during filtration, the aqueous layer was removed.
(7) 0.4 g of anhydrous magnesium sulfate (0.1% (w / w) with respect to the hexane layer) was added, and the mixture was stirred for 1 minute.
(8) Concentrated under reduced pressure with a rotary evaporator.
(9) Capsinoids were analyzed.

The results showed that 0.4386 g of extract was obtained and the extract capsinoid content was 18.8% (w / w), indicating that a high capsinoid content could be obtained. The obtained capsinoid was 412.28 μg per 1 g by weight of fresh red pepper.

(Example 8) Examination of extraction method from fresh red pepper (1) 200 g of raw red pepper (Capsicum chinense produced by Infinity-based capsicum) was put into a 1 L beaker.
(2) 0.2 g (0.1% (w / w)) of 36% hydrochloric acid (Junsei Chemical 20010-0330) was added to 200 g of red pepper.
(3) 400 g of hexane (twice the weight of capsicum) was added and mixed.
(4) Extraction was performed by shaking at 20 to 30 ° C. (room temperature) for 1 hour.
(5) Filtered with Advantech Toyo No. 2 filter paper.
(6) Since the hexane layer and the aqueous layer were separated during filtration, the aqueous layer was removed.
(7) 0.4 g of anhydrous magnesium sulfate (0.1% (w / w) with respect to the hexane layer) was added, and the mixture was stirred for 1 minute.
(8) Concentrated under reduced pressure with a rotary evaporator.
(9) Capsinoids were analyzed.

The results showed that an extract of 0.3757 g was obtained and the extract capsinoid content was 15.5% (w / w), indicating that a high capsinoid content could be obtained. The obtained capsinoid was 291.17 μg per 1 g by weight of fresh red pepper.

By using the method of the present invention, a capsinoid extract can be efficiently produced from red pepper with a small number of steps.

Claims (16)

In a method for producing a capsinoid extract, which comprises a step of extracting a capsinoid from a capsicum with hexane or hydrous hexane , the capsicum is a hydrous capsicum , and the extraction step is carried out under acidic conditions. Method. The production method according to claim 1, wherein the water-containing capsicum is a capsicum containing 20% or more of water per weight . The production method according to claim 1 or 2, wherein in the extraction step, an organic acid or an inorganic acid is added so as to be 0.1 to 50 g with respect to 1 kg of the weight of the capsicum to obtain acidic conditions. The production method according to any one of claims 1 to 3, wherein the organic acid or the inorganic acid is at least one selected from the group consisting of citric acid, ascorbic acid, acetic acid, hydrochloric acid, sulfuric acid, nitric acid and phosphoric acid. .. The production method according to any one of claims 1 to 4, wherein the acidic condition is pH 0 to 6. The production method according to any one of claims 1 to 5, wherein the extraction temperature is -196 to 60 ° C. The production method according to any one of claims 1 to 6, which comprises a step of crushing capsicum. The production method according to any one of claims 1 to 7, which comprises a step of concentrating the capsinoid. A method for extracting a capsinoid from a capsicum with hexane or hydrous hexane , wherein the capsicum is a hydrous capsicum and the extraction step is performed under acidic conditions. The method according to claim 9 , wherein the water-containing capsicum is a capsicum containing 20% or more of water per weight . The method according to claim 9 or 10 , wherein the organic acid or the inorganic acid is added so as to be 0.1 to 50 g with respect to 1 kg of the weight of the capsicum to make the acidic condition. The method according to any one of claims 9 to 11 , wherein the organic acid or the inorganic acid is at least one selected from the group consisting of citric acid, ascorbic acid, acetic acid, hydrochloric acid, sulfuric acid, nitric acid and phosphoric acid. The method according to any one of claims 9 to 12 , wherein the acidic condition is pH 0 to 6. The method according to any one of claims 9 to 13 , wherein the extraction temperature is -196 to 60 ° C. The method according to any one of claims 9 to 14 , which comprises a step of crushing capsicum. The method according to any one of claims 9 to 15 , which comprises a step of concentrating the capsinoid.