KR101817850B1 - Manufacturing Method of Capsaicin Inclusion Complex - Google Patents
Manufacturing Method of Capsaicin Inclusion Complex Download PDFInfo
- Publication number
- KR101817850B1 KR101817850B1 KR1020160018649A KR20160018649A KR101817850B1 KR 101817850 B1 KR101817850 B1 KR 101817850B1 KR 1020160018649 A KR1020160018649 A KR 1020160018649A KR 20160018649 A KR20160018649 A KR 20160018649A KR 101817850 B1 KR101817850 B1 KR 101817850B1
- Authority
- KR
- South Korea
- Prior art keywords
- capsaicin
- cyclodextrin
- beta
- inclusion complex
- oleoresin capsicum
- Prior art date
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 title claims abstract description 214
- 229960002504 capsaicin Drugs 0.000 title claims abstract description 107
- 235000017663 capsaicin Nutrition 0.000 title claims abstract description 107
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 55
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 50
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 50
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 50
- 229960004853 betadex Drugs 0.000 claims abstract description 50
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 42
- 239000008601 oleoresin Substances 0.000 claims abstract description 42
- 241000208293 Capsicum Species 0.000 claims abstract description 40
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000243 solution Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000005119 centrifugation Methods 0.000 claims abstract description 6
- 239000002244 precipitate Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000013019 agitation Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 239000011259 mixed solution Substances 0.000 claims abstract description 3
- 238000007781 pre-processing Methods 0.000 claims abstract description 3
- 238000011161 development Methods 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 6
- 239000003094 microcapsule Substances 0.000 abstract description 6
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- 238000002360 preparation method Methods 0.000 abstract 1
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- 230000003078 antioxidant effect Effects 0.000 description 16
- 238000005259 measurement Methods 0.000 description 12
- 210000004027 cell Anatomy 0.000 description 11
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 10
- 230000002292 Radical scavenging effect Effects 0.000 description 9
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
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- 235000020710 ginseng extract Nutrition 0.000 description 5
- 235000019654 spicy taste Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 4
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 4
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 229960005322 streptomycin Drugs 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 210000000229 preadipocyte Anatomy 0.000 description 3
- KMVWNDHKTPHDMT-UHFFFAOYSA-N 2,4,6-tripyridin-2-yl-1,3,5-triazine Chemical compound N1=CC=CC=C1C1=NC(C=2N=CC=CC=2)=NC(C=2N=CC=CC=2)=N1 KMVWNDHKTPHDMT-UHFFFAOYSA-N 0.000 description 2
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N 2-(6-aminopurin-9-yl)-5-(hydroxymethyl)oxolan-3-ol Chemical compound C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical compound CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 2
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 239000011541 reaction mixture Substances 0.000 description 2
- 102000005962 receptors Human genes 0.000 description 2
- 108020003175 receptors Proteins 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 238000004260 weight control Methods 0.000 description 2
- 239000012224 working solution Substances 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- -1 ABTS Radical Cation Chemical class 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 102000003566 TRPV1 Human genes 0.000 description 1
- 101150016206 Trpv1 gene Proteins 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 210000004100 adrenal gland Anatomy 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229960002089 ferrous chloride Drugs 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 238000001195 ultra high performance liquid chromatography Methods 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
Images
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5112—Cyclodextrin
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to a process for the preparation of capsaicin inclusion complexes, wherein the process comprises the steps of reacting oleoresin capsicum with beta-cyclodextrin in consideration of factors acting when capsaicin inclusion complex is formed 1: 1 g / g, 1: 4 g / g, 1: 1 g / g, and 1: (S100) to prepare a pretreatment with 5 g / g and 5: 95 v / v, 10: 90 v / v, 15: 85 v / v and 20: 80 v / v, The weight ratio and the volume ratio of the oleoresin capsicum and the beta-cyclodextrin are selected according to the molecular weight ratio of the preprocessing step, and a solution of the oleoresin capsicum and the beta-cyclodextrin is mixed. The concentration of the oleoresin capsicum is 100 mM A second step S200 of adding 50 ml of a 32% alcohol solution to each of the solutions of 5.675 g, 11.35 g, 17.025 g, 22.7 g and 28.375 g by weight of the beta-cyclodextrin, and 200 ml of the mixed solution while heating and stirring ; A third step (S300) of reacting the prepared oleoresin capsicum and a solution of beta-cyclodextrin in a thermostat at 60 DEG C for 4 hours at a speed of 1,200 rpm; After the agitation reaction, the mixture is allowed to stand at 4 DEG C for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 DEG C using a centrifuge to produce capsaicin inclusion complex (S400); Wherein the precipitate of the capsaicin inclusion complex after the centrifugation is dried in an oven at 70 ° C for 24 hours and the dried powder is stored at -18 ° C for a fifth step (S500). It is possible to develop various foods utilizing capsaicin inclusion complexes and to apply them to the development of microcapsules of other oil-soluble functional ingredients in place of liquid capsaicin.
Description
The present invention relates to a process for preparing a capsaicin inclusion complex and, in particular, by preparing a capsaicin inclusion complex in the form of powder using oleoresin capsicum and beta-cyclodextrin, a variety of foods utilizing capsaicin inclusion complex and liquid capsaicin are replaced The present invention relates to a method for producing a capsaicin inclusion complex that is applicable to the development of microcapsules of other fat-soluble functional ingredients.
In recent years, capsaicin has been proved to be effective in weight control, and it is widely recognized as a food material for obesity prevention and diet.
Capsaicin is one of the alkaloids which is the standard ingredient of the scoobill scales, which is the main ingredient of the hot spicy taste of pepper and is an international standard index of spicy taste. One of the active ingredients of pepper plants, it is an oil-soluble colorless crystal that stimulates when it comes into contact with mammals including humans. It is easily soluble in alcohol but hardly soluble in cold water. Ingestion stimulates the receptor receptor (TRPV1), one of the receptor activation channels, which does not actually raise the temperature but attracts a fierce feeling of fever. This is the same reaction as cold stimulation by menthol, which stimulates the painful nerve and makes it feel local irritation or spicy taste. In addition, the capsaicin absorbed in the body is transferred to the brain and reacts with the visceral sensory nerve to actively promote the adrenaline secretion of the adrenal glands, and promotes perspiration and cardiac action.
Capsaicin, which produces this spicy taste, can dissolve and excrete fat cells that do not decompose well and can control body shape and gain the effect of weight control. In addition, the spicy taste of capsaicin stimulates the nervous system and increases the temperature of the body by raising the temperature of the body, thereby accelerating the metabolism. As a result, active energy metabolism and use are proved to be one of the reasons why capsaicin produces a diet effect And various studies have been made on this.
For example, Korean Patent Registration No. 10-1198948 (2012.11.01) discloses a method of extracting ginseng extract, ginseng extract and ginseng extract, respectively, or extracting ginseng extract, ginseng extract, Cyclodextrin,? -Cyclodextrin and? -Cyclodextrin are mixed with the emulsified extract, and the mixture is stirred at 45 to 70 ° C, 1,000 to 3,500 rpm,
However, this technique is a technique of extracting various herbal ingredients, emulsifying them with an emulsifier, and then mixing them again with? -Cyclodextrin to encapsulate the health beverage composition. On the other hand, the molecular weight ratio and the volume fraction of the oleoresin capsicum and the beta-cyclodextrin , But it is not a method for producing capsaicin inclusion complex in powder form according to the weight ratio.
Accordingly, the present invention proposes a method of preparing a capsaicin inclusion complex by a completely novel powder form using oleoresin capsicum and beta-cyclodextrin.
It is an object of the present invention to provide a method for preparing a capsaicin inclusion complex in the form of a powder in the form of a powder in accordance with the molecular weight ratio, volume ratio and weight ratio of oleoresin capsicum and beta-cyclodextrin, A capsaicin inclusion complex is provided which is applicable to the development of microcapsules of functional components of fat-soluble properties.
According to an aspect of the present invention for achieving the above object, there is provided a method for preparing a capsaicin inclusion complex, comprising the step of mixing oleoresin capsicum and beta-cyclodextrin 1: 1 g / g, 1: 4 g / g, 1: 2, 1: : 5 g / g and volume ratio of 5: 95 v / v, 10: 90 v / v, 15: 85 v / v and 20: 80 v / v; The weight ratio and the volume ratio of the oleoresin capsicum and the beta-cyclodextrin are selected according to the molecular weight ratio of the preprocessing step, and a solution of the oleoresin capsicum and the beta-cyclodextrin is mixed. The concentration of the oleoresin capsicum is 100 mM A second step S200 of adding 50 ml of a 32% alcohol solution to each of the solutions of 5.675 g, 11.35 g, 17.025 g, 22.7 g and 28.375 g by weight of the beta-cyclodextrin, and 200 ml of the mixed solution while heating and stirring ; A third step (S300) of reacting the prepared oleoresin capsicum and a solution of beta-cyclodextrin in a thermostat at 60 DEG C for 4 hours at a speed of 1,200 rpm; After the agitation reaction, the mixture is allowed to stand at 4 DEG C for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 DEG C using a centrifuge to produce capsaicin inclusion complex (S400); Wherein the precipitate of the capsaicin inclusion complex after the centrifugation is dried in an oven at 70 ° C for 24 hours and the dried powder is stored at -18 ° C for a fifth step (S500). Of the present invention.
According to another embodiment of the present invention, 32% alcohol is used to dissolve the beta-cyclodextrin and 10% alcohol is used to dissolve the oleoresin capsicum.
According to another embodiment of the present invention, in the above weight ratio reaction, 1 g of the oleoresin capsicum is dissolved in 100 ml of 10% alcohol to give a final concentration of 1%, and the beta-cyclodextrin is beta-
According to another embodiment of the present invention, 1 g of the oleoresin capsicum is dissolved in 100 ml of 10% alcohol to obtain a concentration of 1%, and the beta-cyclodextrin is dissolved in 32% of beta-cyclodextrin, And dissolved in 100 ml of alcohol to give a final concentration of 10%.
The method for producing capsaicin inclusion complex of the present invention has the following effects.
According to the present invention, by preparing capsaicin inclusion complex in powder form according to molecular weight ratio, volume ratio, and weight ratio of oleoresin capsicum and beta-cyclodextrin,
(1) Capsaicin, a useful physiologically active substance of pepper, can be used for the development of a variety of high value-added foods utilizing capsaicin inclusion complexes from the provision of scientific basic data on the technology for natural material formation.
(2) Capsaicin inclusion complex in powder form replaces the existing liquid capsaicin and is applicable to the development of microcapsules of other lipid-soluble functional ingredients.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart
2 is a flow chart of a method for producing capsaicin inclusion complex according to a preferred embodiment of the present invention
FIG. 3 is a graph showing the effect of 3-deoxyadenosine (3-D) -litrate on the production of capsaicin inclusion complex according to a preferred embodiment of the present invention by treatment of beta-cyclodextrin and capsaicin inclusion complex
FIG. 4 is an electron microscopic (SEM) photograph of (A) a beta-cyclodextrin and (B) an electron microscope (SEM) photograph of a capsaicin inclusion complex according to a preferred embodiment of the present invention.
FIG. 5 is a graph showing the radical scavenging activity of capsaicin inclusion complex according to a preferred embodiment of the present invention for production of capsaicin inclusion complex by DPPH
FIG. 6 is a graph showing the antioxidative effect of the capsaicin inclusion complex according to the FRAP method on the capsaicin inclusion complex according to the preferred embodiment of the present invention
7 is a graph showing the antioxidative effect of the capsaicin inclusion complex according to the ABTS method on the capsaicin inclusion complex according to the preferred embodiment of the present invention
8 is a graph showing the Fe 2+ chelating effect of the capsaicin inclusion complex on the capsaicin inclusion complex according to the preferred embodiment of the present invention
9 is a graph showing the effect of capsaicin inclusion complex on adipogenesis of a capsaicin inclusion complex according to a preferred embodiment of the present invention
10 shows the effect of capsaicin inclusion complex on the number and size of lipids in adipocytes in 3T3-L1 adipocytes according to a preferred embodiment of the method for producing capsaicin inclusion complex according to the present invention.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, like reference numerals refer to like elements throughout. Although the same reference numerals are used in the different drawings, the same reference numerals are used throughout the drawings. The prior art should be interpreted by itself. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
Referring to FIG. 2, a method of preparing a capsaicin inclusion complex according to a preferred embodiment of the present invention will be described in detail.
[Experimental Method]
One. Capsaicin Inclusion complex Produce
The capsaicin inclusion complex according to an embodiment of the present invention was prepared in the following manner.
The reaction ratio of oleoresin capsicum and beta-cyclodextrin was 1: 1, 1: 2, 1: 3, 1: 4, 1: 5 and 1: , 1: 3 g / g, 1: 4 g / g, 1: 5 g / g and a volume ratio of 5:95 v / v, 10:90 v / v, 15:85 v / v and 20:80 v / v.
In addition, a 32% alcohol was used to dissolve the beta-cyclodextrin, and a 10% alcohol was used to dissolve the oleoresin capsicum.
(1) In the case of the non-molecular weight reaction according to the embodiment of the present invention, first, capsaicin (molecular weight: 305.41) contained in oleoresin capsicum (capsaicin content: 6.67%) was dissolved in oleoresin capsicum 22.894 cyclodextrin was dissolved in 50 ml of 10% alcohol, and 5.675 g, 11.35 g, 17.025 g, and 22.7 g of beta-cyclodextrin were added so as to have a concentration of 100 mM, the same as the concentration of oleoresin capsicum, , 28.375 g, respectively, were added with 50 ml of 32% alcohol and heated and stirred.
The oleoresin capsicum and the beta-cyclodextrin solution prepared above were dissolved in a solvent having a molecular weight ratio (oleoresin capsicum: beta-cyclodextrin = 1: 1, 1: 2, 1: 3, 1: 4, 1: ) And reacted at 60 ° C in a thermostat for 4 hours at 1,200 rpm with stirring.
After completion of the reaction, the reaction mixture was allowed to stand at 4 DEG C for 12 hours, and centrifuged at 4,000 rpm, 20 minutes, and 4 DEG C using a centrifuge.
The precipitate of the capsaicin inclusion complex after centrifugation was dried in an oven at 70 ° C for 24 hours, and the dried powder was stored at -18 ° C.
(2) In the case of the weight ratio reaction according to the embodiment of the present invention, 1 g of oleoresin capsicum was dissolved in 100 ml of 10% alcohol to give a final concentration of 1%, and beta-cyclodextrin was dissolved in beta-
The prepared oleoresin capsicum and beta-cyclodextrin solutions were mixed at a weight ratio of 1: 1 g / g, 1: 2 g / g, 1: 3 g / g, 1: 4 g / g, and 1: Was reacted with stirring at a rate of 1,200 rpm in a thermostat at 60 캜 for 4 hours.
After completion of the reaction, the mixture was allowed to stand at 4 DEG C for 12 hours, and centrifuged at 4,000 rpm, 20 minutes, and 4 DEG C using a centrifuge.
The precipitate of the capsaicin inclusion complex after centrifugation was dried in an oven at 70 ° C for 24 hours, and the dried powder was stored at -18 ° C.
(3) On the other hand, in the case of the volume ratio reaction according to the embodiment of the present invention, 1 g of oleoresin capsicum is dissolved in 100 ml of 10% alcohol to give a concentration of 1%, and 10 g of beta-cyclodextrin is dissolved in 32 % ≪ / RTI > alcohol to give a final concentration of 10%. The prepared oleoresin capsicum and beta-cyclodextrin solutions were mixed at a volume ratio of 5: 95 v / v, 10: 90 v / v, 15: 85 v / v and 20: 80 v / v, lt; RTI ID = 0.0 > rpm. < / RTI >
After completion of the reaction, the reaction mixture was allowed to stand at 4 DEG C for 12 hours, and centrifuged at 4,000 rpm, 20 minutes, and 4 DEG C using a centrifuge.
The precipitate of the capsaicin inclusion complex after centrifugation was dried in an oven at 70 ° C for 24 hours, and the dried powder was stored at -18 ° C.
2. Capsaicin Inclusion complex Collection rate Confirm
The capturing rate of capsaicin inclusion complex according to the present invention was determined by dissolving the inclusion complex in distilled water at 65 ° C to quantitatively analyze the content of capsaicin not captured on the surface of the inclusion complex and calculating the amount of capsaicin The content of captured capsaicin was calculated. The method for checking the collection rate is as follows. 10 mg of the capsaicin inclusion complex was dissolved in 10 ml of distilled water at 65 ° C and then filtered through a 0.22 μm membrane filter (Pall Corporation) and analyzed by UHPLC (Agilent 1260 infinity series, Wilmington, NC, USA) same.
The column was an
The detection wavelength was 280 nm. The mobile phase was 45% acetonitrile containing 0.01% formic acid. The flow rate was 0.84 ml / min and the sample injection volume was 2 μl.
The standard used was a mixture of capsaicin and dihydrocapsaicin (Fluka), and the content of capsaicin was the sum of capsaicin and dihydrocapsaicin.
3. Capsaicin Inclusion complex SEM Measure
Scanning Electron Microscopy (SEM) images were used to measure the particle shape and size of the capsaicin inclusion complex according to the present invention. SEM measurements were made by attaching a carbon tape to the specimen holder and placing the composite material on it. The shape and size of the particles were measured with an SEM (ABT-32, Topcon, Tokyo, Japan) at an acceleration voltage of 10 kV.
4. Capsaicin Inclusion complex Evaluation of antioxidant properties
4-1. DPPH Radical Cancellation by
The DPPH radical scavenging activity according to the present invention was measured according to the method of Delgado-Andrade et al. 1 ml of 7.4 mg / l DPPH solution was added to 0.2 ml of capsaicin inclusion complex (1 mg / ml) and mixed for 10 seconds. The mixture was allowed to stand at room temperature for 30 minutes and then analyzed using a spectrophotometer (Epoch, Biotech Instruments, Vermont, USA) Absorbance was measured. DPPH radical scavenging activity of the sample was expressed as mM trolox equivalent (mM TE / g) per g.
4-2. FRAP Measurement of antioxidant effect by the method
The FRAP (Ferric Reducing Antioxidant Power) measurement according to the embodiment of the present invention was measured according to the method of Benzie and Strain. (V / v / v) solution of 10 mM Tris-HCl, 300 mM Acetate Buffer (pH 3.6), 10 mM TPTZ (2,4,6-Tripyridyl-S-Triazine) / 40 mM HCl and 20 mM FeCl 3 .6H 2 O Were mixed to prepare FRAP reagent. Subsequently, 30 μl of capsaicin inclusion complex (1 mg / ml), 90 μl of distilled water and 900 μl of FRAP reagent were mixed and incubated at 37 ° C. for 30 minutes at 15 seconds intervals using a spectrophotometer (Epoch, Biotech Instruments, Vermont, USA) Absorbance was measured. The FRAP activity of the sample was expressed in mM Trolox Equivalent per gram (mM TE / g).
4-3. ABTS Measurement of antioxidant effect by the method
The antioxidant activity measurement using the ABTS Radical scavenging activity according to the example of the present invention was measured by modifying the Re method. Namely, ABTS Radical Cation was prepared by adding 7 mM ABTS and 2.45 mM Potassium Persulfate, and the solution was reacted for 12-16 hours in a room temperature cow. Again, this solution was diluted with 5 mM PBS (pH 7.4) to an absorbance of 0.70 (± 0.02) at 734 nm to prepare an ABTS working solution. 50 μl of capsaicin inclusion complex (1 mg / ml) was added to 3 ml of the working solution, and reacted at 30 ° C for 5 minutes. Absorbance was measured at 734 nm using a spectrophotometer (Epoch, Biotech Instruments, Vermont, USA). The ABTS radical scavenging activity of the sample was expressed as mM Trolox Equivalent per gram (mM TE / g).
4-4. Fe 2 + Chelating effect
According to an embodiment of the present invention The Fe 2 + chelating effect was measured by modifying Dinis et al. In other words, 0.1 ml of capsaicin inclusion complex (1 mg / ml) was mixed with 0.6 ml of distilled water and 0.1 ml of 0.2 mM Ferrous Chloride, and the mixture was allowed to stand for 30 seconds. Then, 0.2 ml of 1 mM ferrozine was added and the mixture was allowed to stand for 10 minutes. Instruments, Vermont, USA) was used to measure the absorbance at 562 nm. The Fe 2 + chelating effect of the sample is expressed in%.
5. Capsaicin Inclusion complex Assessment of adipocyte differentiation inhibition
5-1. 3 T3 - L1 In a cell Adipogenesis Evaluation of inhibitory activity [1]
3T3-L1 cells according to an embodiment of the present invention were purchased from Korea Cell Line Bank (KCLB, Seoul, Korea). 3T3-L1 cells DMEM (LM001-05, Welgene, Daegu) 10% in medium BCS and 100 unit / mL, after the inclusion of the Penicillin-Streptomycin 37 ℃, in 5% CO 2 environment until 100% Confluent 2 il And incubated at the same time.
Adipocyte differentiation and treatment of 3T3-
5-2. 3 T3 - L1 In a cell Adipogenesis Evaluation of inhibitory activity [2]
To evaluate the effects of capsaicin inclusion complex according to the present invention on the adipogenesis process of 3T3-L1 cells, the ORO staining method was used. Capsaicin inclusion complexes were treated for 10 days, 10 days, 50 days, 100 days, and 200 μg / mL for days 8 to 6, and ORO staining was performed on
5-3. Capsaicin The inclusion complex Adipocyte Local district Evaluate impact on number and size
The 3T3-L1 liposomes were stained with ORO to examine the number and size of capsaicin inclusion complex according to the present invention on the number and size of lipids in 3T3-L1 cells. Size changes were observed.
[Experiment result]
One. Capsaicin Inclusion complex Collection rate Confirm
1: 1, 1: 3, 1: 4, 1: 5 and a weight ratio of 1: 1 g / g, which are reaction conditions of the oleoresin capsicum and beta-cyclodextrin according to the present invention, 1: 2 g / g, 1: 3 g / g, 1: 4 g / g, 1: 5 g / g and a volume ratio of 5:95 v / v, 10:90 v / v, 15:85 v / v and 20:80 v / v The collection rate is <Table. Lt; 1 >.
According to the chart, the capture ratio was 52.54% for 1: 1, 57.94% for 1: 1, 77.14% for 1: 3, 70.09% for 1: 4 and 68.10% for 1: The ratio of 1: 1 was 77.70%, 1: 2 was 74.74%, 1: 3 was 72.55%, 1: 4 was 78.58% and 1: 5 was 91.50% , 74.39% at 10:90, 78.09% at 15:85, and 80.25% at 20:80.
Thus, the capture conditions of the capsaicin inclusion complex were the highest in the reaction conditions of 1: 3 in the molecular weight ratio, 1: 5 in the weight ratio, and 20:80 in the volume ratio, while the oleoresin capsicum and beta-cyclodextrin , The conditions for the best collection rate were 20: 80 in volume ratio.
2. Capsaicin Inclusion complex Scanning Electron Microscopy ( SEM ) Measure
According to an embodiment of the present invention SEM (Scanning Electron Microscope) measurement results of capsaicin inclusion complex are shown in FIGS. 4 (A) and 4 (B).
It was confirmed that the capsaicin of oleoresin capsicum was bound to beta-cyclodextrin by 500-fold magnification at an accelerating voltage of 10 kV and measurement under a measurement condition of 60 mu m.
3. Capsaicin Inclusion complex Evaluation of antioxidant properties
3-1. DPPH Radical scavenging action by
1: 1, 1: 2, 1: 3, 1: 4, 1: 5 and a weight ratio of 1: 1g / g, 1: 2g / g, and 1: 3g / g, which are reaction conditions according to the embodiment of the present invention , Radical Scavenging Effect of DPPH on Capsaicin Inclusion Complex According to 1: 4g / g, 1: 5g / g and Volume Ratio 5: 95v / v, 10:90v / v, 15:85v / v and 20:80v / The results are shown in Fig.
The radical scavenging activity by DPPH was 1.06 mM TE / g for 1: 1, 1.11 mM TE / g for 1: 2, 1.56 mM TE / g for 1: 3, 1.36 mM TE / g for 1: , 1: 5 was 1.17 mM TE / g, and the weight ratio was 1.82 mM TE / g for 1: 1, 3.82 mM TE / 4 was 2.09 mM TE / g and 1: 5 was 2.32 mM TE / g. In the case of the volume ratio, 5:95 was 0.40 mM TE / g, 10:90 was 0.67 mM TE / g, 15:85 was 0.76 mM TE / g, and 20:80 was 1.09 mM TE / g.
In this way, the radical scavenging effect of capsaicin inclusion complex with DPPH was the highest at 1: 3 molecular weight ratio, 1: 1 weight ratio, and 20:80 volume ratio.
3-2. FRAP Measurement of antioxidant effect by the method
1: 1, 1: 2, 1: 3, 1: 4, 1: 5 and a weight ratio of 1: 1g / g, 1: 2g / g, and 1: 3g / g, which are reaction conditions according to the embodiment of the present invention Antioxidant effect of capsaicin inclusion complex according to FRAP method according to 1: 4 g / g, 1: 5 g / g and volume ratio 5: 95 v / v, 10:90 v / v, 15: 85 v / v and 20:80 v / The results are shown in FIG.
The antioxidant effect by FRAP method was 30.75 mM TE / g in 1: 1, 24.97 mM TE / g in 1: 2, 13.43 mM TE / g in 1: 3, 18.15 mM TE / g in 1: , 1: 5 was 20.25 mM TE / g, and the weight ratio was 1.00 mM TE / g for 1: 1, 3.45 mM TE / g for 1: 2, 13.43 mM TE / 4 was 5.29 mM TE / g and 1: 5 was 3.64 mM TE / g. In the case of the volume ratio, 5:95 was 34.42 mM TE / g, 10:90 was 33.64 mM TE / g, 15:85 was 33.11 mM TE / g, and 20:80 was 31.54 mM TE / g.
Thus, the reaction conditions of the molecular weight ratio of 1: 1, the weight ratio of 1: 3 and the volume ratio of 5:95 showed the highest antioxidative effect of the capsaicin inclusion complex by the FRAP method.
3-3. ABTS Measurement of antioxidant effect by the method
1: 1, 1: 2, 1: 3, 1: 4, 1: 5 and a weight ratio of 1: 1g / g, 1: 2g / g, and 1: 3g / g, which are reaction conditions according to the embodiment of the present invention Measurement of antioxidative effect of capsaicin inclusion complex according to ABTS method according to 1: 4g / g, 1: 5g / g, and 5: 95v / v, 10:90v / v, 15:85v / v and 20:80v / The result is shown in FIG.
The antioxidant effect by ABTS method was 4.78 mM TE / g for 1: 1, 15.92 mM TE / g for 1: 2, 27.60 mM TE / g for 1: 3, 19.11 mM TE / g for 1: , 1: 5 was 9.55 mM TE / g, and the weight ratio was 49.89 mM TE / g for 1: 1, 37.69 mM TE / g for 1: 2, 19.11 mM TE / 4 was 41.40 mM TE / g, and 1: 5 was 56.79 mM TE / g. In the case of volume ratio, 5:95 was 11.15 mM TE / g, 10:90 was 9.55 mM TE / g, 15:85 was 22.82 mM TE / g, and 20:80 was 20.17 mM TE / g.
Thus, the reaction conditions of the molecular weight ratio of 1: 3, the weight ratio of 1: 5, and the volume ratio of 15:55 showed the highest antioxidative effect of the capsaicin inclusion complex by the ABTS method.
3-4. Fe 2 + Chelating effect
1: 1, 1: 2, 1: 3, 1: 4, 1: 5 and a weight ratio of 1: 1g / g, 1: 2g / g, and 1: 3g / g, which are reaction conditions according to the embodiment of the present invention Measurement of Fe 2+ chelating effect of capsaicin inclusion complex according to 1: 4 g / g, 1: 5 g / g and volume ratio 5: 95 v / v, 10:90 v / v, 15: 85 v / v and 20:80 v / The results are shown in FIG.
The Fe 2 + chelating effect was found to be 6.03% for the 1: 1 molecular weight ratio, 5.93% for the 1: 2, 5.11% for the 1: 3, 6.84% for the 1: 4 and 5.62% for the 1: , The weight ratio was 15.04% for 1: 1, 3.60% for 1: 2, 10.13% for 1: 3, 3.75% for 1: 4 and 7.24% for 1: %, 10:90 was 2.28%, 15:85 was 0.81%, and 20:80 was 1.29%.
Thus, the reaction conditions of 1: 4 molecular weight ratio, 1: 1 weight ratio, and 5:95 volume ratio showed the highest Fe 2+ chelating effect of the capsaicin inclusion complex.
4. Capsaicin Inclusion complex Assessment of adipocyte differentiation inhibition
The effect of capsaicin inclusion complex according to the present invention on the adipocyte differentiation was evaluated by using an inclusion complex having a volume ratio of 20:80, which is a condition showing the best collection rate considering the reaction weight of oleoresin capsicumcomb and beta-cyclodextrin Respectively.
4-1. 3 T3 - L1 In a cell Adipogenesis Evaluation of inhibitory activity
To investigate the effect of capsaicin inclusion complex according to the present invention on adipogenesis of 3T3-L1 cells, treatment was conducted for 8 days at a concentration of 10, 50, 100, and 200 μg / mL from Day -2 to Day 6 (See FIG. 9).
When 3T3-L1 cells were treated with 10, 50, 100, and 200 μg / mL of the inclusion complex at a volume ratio of 20:80, the inclusion complex treatment at a volume ratio of 20:90 The concentration of 100 μg / mL inhibited adipogenesis.
In addition, the treatment groups treated with beta-cyclodextrin at 10, 50, 100, and 200 μg / mL showed significant adipogenesis inhibitory activity at concentrations of 50, 100, and 200 μg / mL compared to the control group .
4-2. Capsaicin The inclusion complex Adipocyte Local district Evaluate impact on number and size
The results of evaluating the effect of capsaicin inclusion complex according to the embodiment of the present invention on the number and size of lipids in fat cells are shown in Figs. 10 (A) and 10 (B).
In the non-differentiated 3T3-L1 preadipocytes, fat globes were not formed, whereas fat globule controls that induced differentiation without any treatment observed large amounts of fat globules.
Compared with the control group treated with 10, 50, 100, and 200 μg / mL of the inclusion complex with a volume ratio of 20:80 with beta-cyclodextrin, the number of lipids in adipocytes And size were decreased in the beta - cyclodextrin - treated group, but the dose of 20:80 inoculum complex was not significantly different from the control group.
As described above, the capsaicin inclusion complex according to the preferred embodiment of the present invention is prepared by preparing capsaicin inclusion complex according to the molecular weight ratio, volume ratio, and weight ratio of oleoresin cap synthime and beta-cyclodextrin, Using the microcapsules of 20: 80 volume ratio (see Table 1), which represents the best capture rate considering the reaction weight of oleoresin capsicum and beta-cyclodextrin, the capsaicin inclusion complex , It can be said that there is a unique feature that can be applied to the development of a variety of foods utilizing capsaicin inclusion complex and to be able to replace liquid capsaicin and develop other microcapsules of lipid soluble functional ingredients.
The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
Claims (4)
1, 2, 1: 3, 1: 4, 1: 5, and 5: 1, respectively, with respect to the factors that act when capsaicin inclusion complex is formed. 1: 1 g / g, 1: 5 g / g, and 5: 95 v / v, 10: 90 v / v, 15: 85 v / v, 1: , 20: 80 v / v (S100);
The weight ratio and the volume ratio of the oleoresin capsicum and the beta-cyclodextrin are selected according to the molecular weight ratio of the preprocessing step, and a solution of the oleoresin capsicum and the beta-cyclodextrin is mixed. The concentration of the oleoresin capsicum is 100 mM A second step S200 of adding 50 ml of a 32% alcohol solution to each of the solutions of 5.675 g, 11.35 g, 17.025 g, 22.7 g and 28.375 g by weight of the beta-cyclodextrin, and 200 ml of the mixed solution while heating and stirring ;
A third step (S300) of reacting the prepared oleoresin capsicum and a solution of beta-cyclodextrin in a thermostat at 60 DEG C for 4 hours at a speed of 1,200 rpm;
After the agitation reaction, the mixture is allowed to stand at 4 DEG C for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 DEG C using a centrifuge to produce capsaicin inclusion complex (S400);
Wherein the precipitate of the capsaicin inclusion complex after the centrifugation is dried in an oven at 70 ° C for 24 hours and the dried powder is stored at -18 ° C for a fifth step (S500). ≪ / RTI >
Characterized in that 32% alcohol is used to dissolve the beta-cyclodextrin and 10% alcohol is used to dissolve the oleoresin capsicum.
In the above weight ratio reaction, 1 g of the oleoresin capsicum was dissolved in 100 ml of 10% alcohol to obtain a final concentration of 1%
The beta-cyclodextrin is prepared by dissolving 1, 2, 3, 4, and 5 g of beta-cyclodextrin in 32 ml of a 100% alcohol solution to give final concentrations of 1, 2, 3, 4, and 5% Way.
In the case of the above volume ratio reaction, 1 g of the oleoresin capsicum was dissolved in 100 ml of 10% alcohol to obtain a concentration of 1%
Wherein the beta-cyclodextrin is prepared by dissolving 10 g of beta-cyclodextrin in 100 ml of 32% alcohol to obtain a capsaicin inclusion complex having a final concentration of 10%.
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