KR20190098618A - A method for manufacturing microcapsules of the capsaicin in powered red pepper and red pepper seed - Google Patents

Abstract

The present invention relates to a method for manufacturing a capsaicin microcapsule using flesh and seed of red pepper, which comprises the steps of: mixing a hot water extract, which is formed by heating flesh of red pepper at 60°C for two hours and heating seeds of red pepper at 70°C for two hours, with a beta-cyclodextrin solution by a volume ratio of red pepper extract to beta-cyclodextrin = 5:95, 10:90, 15:85, and 20:80 (v/v), and reacting the mixture in a thermostat of 60°C for four hours while stirring the same at the speed of 1,200 RPM; settling the mixture at 4°C for 12 hours after reaction and performing centrifugal separation at a condition of 4,000 RPM, 20 minutes, and 4°C with a centrifugal separator; and drying a red pepper flesh and seed capsaicin microcapsule completing the centrifugal separation in an oven of 70°C for 24 hours and storing the dried powder at -18°C to be used. Accordingly, the present invention contributes to the construction of natural mater materialization technology of capsaicin which is a useful bioactive material of red pepper, and is able to develop various high value-added products through food materialization of capsaicin.

Description

A method for manufacturing microcapsules of the capsaicin in powered red pepper and red pepper seed}

The present invention relates to a method for producing capsaicin microcapsules, in particular capsaicin of red pepper and red pepper seeds according to the volume ratio and weight ratio of hot water extract and beta-cyclodextrin prepared by red pepper region by repeated heating temperature and extraction time of red pepper flesh and red pepper seeds. It relates to a capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds to produce microcapsules.

Capsaicin (Capsaicin) is the main ingredient that leads to the pungent taste of red pepper, proved effective in weight control, and has been in the spotlight as a food material for obesity prevention and diet of modern people.

In particular, capsaicin is one of the active ingredients of red pepper plants. It is a fat-soluble colorless crystal that stimulates contact with mammals, including humans, and is easily soluble in alcohol, but hardly soluble in cold water. Ingestion stimulates the Pain Receptor (TRPV1), one of the receptor activation channels, which does not actually raise the temperature, but causes an intense fever. It is a cold stimulus reaction by Menthol, and it stimulates the pain sensory nerves to feel local irritation or pungent taste. In addition, the capsaicin absorbed into the body is transferred to the brain and reacts with the visceral sensory nerves to actively stimulate the adrenal glands of the adrenal glands and to promote sweating and cardiac action. This pungent capsaicin can break down and release fat cells that are not easily broken down to manage body shape and gain weight control. In addition, the spicy taste of capsaicin stimulates nerves, generates heat, and increases body temperature, which speeds up metabolism. For this reason, active energy metabolism and use has been proved as one of the reasons for the capsaicin diet effect has been made various studies on this.

For example, according to Korean Patent Laid-Open Publication No. 10-2017-0096841 (August 25, 2017) proposed by the applicant and inventor, the reaction ratio of the prepared red pepper extract and beta-cyclodextrin is determined by volume ratio (pepper extract: beta-). Cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) and pre-treatment at weight ratio (10:15, 10:20, 10:25, 10:30, g / g) A first step (S100); The pepper extract and the beta-cyclodextrin solution prepared above were mixed in a volume ratio (pepper extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) and then in a 60 ° C thermostat. A second step (S200) of reacting with stirring at a speed of 1,200 rpm for 4 hours; After the reaction was completed in the first step, the third step (S300) for performing the centrifugation at 4,000rpm, 20 minutes, 4 ℃ conditions using a centrifuge after leaving for 12 hours at 4 ℃; After the centrifugation of the pepper capsaicin microcapsules are dried for 24 hours in an oven 70 ℃ ℃ dry powder is characterized in that it comprises a fourth step (S400) used by storing at -18 ℃.

However, the pepper powder extraction of the patented technology uses alcohol (an alcohol purity of 95.6%) and the preparation of microcapsules is characterized in that the red pepper extract is dissolved in 10% alcohol again to prepare microcapsules, while the present invention heats red pepper powder and red pepper seeds. Repeated temperature and extraction time to produce hot water extracts for each pepper region, and the hot water extract is dissolved in distilled water to produce a microcapsule.

It is an object of the present invention to prepare hot water extract for each hot pepper region by repeating heating temperature and extraction time of red pepper flesh and red pepper seeds, and preparing capsaicin microcapsules of red pepper flesh and red pepper seeds according to the volume ratio and weight ratio of the hot water extract and beta-cyclodextrin. By suggesting a method of producing a capsaicin microcapsule of red pepper seeds and red pepper seeds, which contributes to the construction of a natural material materialization technology of capsaicin of useful physiologically active substance of red pepper, and enables the development of various high value-added foods through the food materialization of capsaicin. to provide.

According to a feature of the present invention for achieving the above object, in the capsaicin microcapsules manufacturing method, the method is hot water extracted with red pepper flesh heating temperature 60 ℃ and extraction time 2 hours, red pepper seed heating temperature 70 ℃ and extraction time 2 hours The extract and the beta-cyclodextrin solution were mixed in a volume ratio (pepper extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) and then 1,200 for 4 hours in a 60 ° C thermostat. reacting with stirring at a speed of rpm; After the reaction was completed, the mixture was left at 4 ° C. for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 ° C. using a centrifuge; The centrifuged red pepper flesh and capsicum capsaicin microcapsules are dried for 24 hours in a 70 ℃ oven dried powder powder-capsicin fine of capsicum and red pepper seeds, characterized in that the step of using the stored at -18 ℃ It provides a capsule manufacturing method.

According to another embodiment of the present invention, the hot pepper extract and hot pepper seed hot water extract, each 100g of red pepper and red pepper seeds in a 2000ml Pyrex glass bottle, mixed with 800ml of distilled water in each glass bottle and extracted by stirring in a thermostat First extraction according to the temperature (50, 60, 70 ℃) and the extraction time (2, 3, 4, 5 hours), and the red pepper and red pepper seed extract after the first extraction is left for 1 hour at room temperature The first hot water extract was prepared by filtration using filter paper (ADVANTEC, No 2) and Buchner channel, and again put 800 ml of distilled water into the red pepper flesh and red pepper seeds after the first extraction process and the same extraction temperature as the first extraction ( 50, 60, 70 ℃) and the second extraction process under the conditions of the extraction time (2, 3, 4, 5 hours), and the second extraction is complete red pepper and red pepper seed extract is left for 1 hour at room temperature Filter paper (ADVANTEC, No 2) The secondary hydrothermal extract was prepared by filtration using a nut channel, and the extract obtained by mixing the primary and secondary extracts was frozen in an ultra low temperature freezer and then powdered using a freeze dryer. The final red pepper flesh and red pepper seed extract is characterized in that it comprises a step of storing and using the frozen state.

According to another embodiment of the present invention, distilled water is used to dissolve the red pepper extract, and 32% alcohol is used to dissolve the beta-cyclodextrin.

According to another embodiment of the present invention, the volume ratio reaction, 1g of red pepper flesh and red pepper seed hot water extract is dissolved in 100ml of distilled water so that the concentration is 1%, beta-cyclodextrin 10g beta-cyclodextrin 10% 32ml alcohol It is characterized in that the final concentration is dissolved in 10%.

According to another feature of the present invention for achieving the above object, in the capsaicin microcapsules manufacturing method, the method is extracted with red pepper flesh heating temperature 60 ℃ and extraction time 2 hours, red pepper seed heating temperature 70 ℃ and extraction time 2 hours 200 ml of a solution of hot water extract and beta-cyclodextrin solution in a weight ratio (pepper extract: beta-cyclodextrin = 10:15, 10:20, 10:25, 10:30, g / g) was mixed in a 60 ° C thermostat. Reacting by stirring at a speed of 1,200 rpm for an hour; After the reaction was completed, the mixture was left at 4 ° C. for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 ° C. using a centrifuge; The capillary microcapsules of the centrifugation process is dried for 24 hours in an oven at 70 ℃ dried powder is stored in -18 ℃ the step of using capsaicin microcapsules of capsicum and capsicum To provide.

According to another embodiment of the present invention, the weight ratio reaction, 10g of red pepper flesh and red pepper seed hot water extract is dissolved in 100m of distilled water so that the final concentration is 10%, the beta-cyclodextrin is beta-cyclodextrin 15, 20, 25, Dissolve 30g in 100ml of 32% alcohol each so that the final concentration is 15, 20, 25, 30%.

Capsicin microcapsules manufacturing method of red pepper and red pepper seeds of the present invention has the following effects.

(1) The present invention contributes to the construction of the natural material materialization technology of capsaicin of useful physiologically active substance of red pepper, and it is possible to develop various high value-added foods through the food materialization of capsaicin, and to establish functional food materials by establishing new product manufacturing technology containing capsaicin. Active use of the furnace is possible.

(2) The present invention contributes to the development of economic and related industries through the development of special purpose foods containing pepper capsaicin microcapsules. It can also contribute to the promotion of kimchi consumption through the development of new kimchi.

(3) Capsaicin microcapsules of red pepper powder and hot pepper seed hot water extract of the present invention can be distributed in the form of powder to replace the basic liquid capsaicin, and can be commercialized as microcapsules themselves to increase farm income and create employment for rural personnel. Can contribute to.

(4) The present invention has the effect that can be applied to the development of microcapsules of other fat-soluble functional components by revealing the functionality of capsaicin microcapsules of red pepper flesh and pepper seeds through the antioxidant evaluation of the prepared microcapsules.

1 is a view showing a red pepper capsaicin microcapsules manufacturing method according to the prior art
Figure 2 is a flow chart showing the technical configuration of the capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds according to a preferred embodiment of the present invention
Figure 3 is a flow chart showing another technical configuration for the capsaicin microcapsules manufacturing method of red pepper and red pepper seeds according to a preferred embodiment of the present invention
Figure 4 is a graph showing the radical scavenging action by DPPH for the capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds according to a preferred embodiment of the present invention
Figure 5 is a graph showing the antioxidant effect by the FRAP method for the capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds according to a preferred embodiment of the present invention
Figure 6 is a graph showing the antioxidant effect by the ABTS method for the capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds according to a preferred embodiment of the present invention

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, in adding reference numerals to the components of each drawing, it should be noted that the same reference numerals are assigned to the same components as much as possible even though they are shown in different drawings. The prior art should be interpreted as such. In addition, in describing the present invention, when it is determined that the detailed description of the related well-known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.

One. Red pepper flesh  Pepper seeds Hydrothermal extract  Produce

1-1. Red pepper flesh  Pepper seeds Hydrothermal extract  Manufacturing method

Referring to Figure 2, the method of manufacturing red pepper flesh and red pepper seed hot water extract for the capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds according to the embodiment of the present invention are as follows.

First, add 100 g of red pepper flesh and red pepper seeds to a 2000 ml Pyrex glass bottle, and then mix 800 ml of distilled water into each glass bottle and seal the extraction temperature (50, 60, 70 ℃) and extraction time (2, 3) in a stirring thermostat. , 4, 5 hours) has a first step of primary extraction.

Next, the red pepper pulp and red pepper seed extract of which the primary extraction was completed was left to stand at room temperature for 1 hour and then filtered using a filter paper (ADVANTEC, No 2) and a Buchner channel to prepare a primary hydrothermal extract. After 800ml of distilled water was added to the red pepper seeds and red pepper seeds, the second extraction process was performed under the same extraction temperature (50, 60, 70 ℃) and extraction time (2, 3, 4, 5 hours). It has a second step to carry out.

In addition, the red pepper and red pepper seed extract of the secondary extraction was left at room temperature for 1 hour and then filtered using filter paper (ADVANTEC, No 2) and Buchner channel to prepare a secondary hydrothermal extract, primary and secondary After the extraction process, the extract is mixed, frozen using an ultra-low temperature freezer, and then powdered using a lyophilizer.

Finally, the powdered final red pepper flesh and red pepper seed extract includes a fourth step of storing and using in a frozen state.

1-2. Red pepper flesh  Pepper seeds Hydrothermal extract  Manufacture results

Extraction yield results of hot water extract according to the temperature (50, 60, 70 ℃) and extraction time (2, 3, 4, 5 hours) and red pepper seeds and red pepper seeds according to an embodiment of the present invention are shown in Table 1.

As a result, red pepper flesh and red pepper seed showed the highest extraction yield with 28.56% and 8.07% extraction temperature at heating temperature of 60 ℃ and extraction time of 2 hours, and the extraction yield of red pepper flesh was more than four times higher than red pepper seed.

2. Red pepper flesh  Pepper seeds Hydrothermal extract Capsaicin  Quantitative Analysis

2-1. Capsaicin ( Capsaicin ) extraction

Capsaicin content according to an embodiment of the present invention was analyzed by modifying the method of Vincent and Ken (1987).

1 g of red pepper flesh and red pepper seed hot water extract samples were placed in a 50 mL tube, 5 mL of acetonitrile was added, and extracted with voltex for 2 minutes. Take 1 mL of red pepper flesh and red pepper seed hot water extract, add 9 mL of distilled water, mix well, and pass the mixture through C18 Sep-pak (Waters, Milford, MA, USA), which was activated with 5 mL of acetonitrile and 5 mL of distilled water, and passed through. The silver was discarded and eluted by passing 1 mL of acetonitrile containing 4 mL of acetonitrile and 1% (v / v) acetic acid to desorb capsaicin adsorbed on Sep-Pak. Eluted capsaicin was quantified using HPLC.

2-2. Capsaicin UHPLC  analysis

The UHPLC analyzer according to the embodiment of the present invention used Agilent 1260 infinity quaternary liquid chromatography (Hewlett Packard, Wilmington, NC, USA), the column Agilent zorbax Poroshell 120 EC-C18 (4.6 × 50mm ID, 2.7 ㎛ particle size , Agilent Technologies, NC, USA), oven temperature was 30 ℃. The detector used a multiple wavelength detector, the detection wavelength was 280nm, 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. As a standard, a mixture of capsaicin and dihydrocapsaicin (Fluka) was used. The capsaicin content was the sum of capsaicin and dihydrocapsaicin.

2-3. Red pepper flesh  Pepper seeds Hydrothermal extract Capsaicin  Quantitative Results

Capsaicin (sum of capsaicin and dihydrocapsaicin) of red pepper flesh and red pepper seed hot water extract according to an embodiment of the present invention is shown in Table 2.

That is, capsaicin analysis of hot water extracts according to the temperature (50, 60, 70 ℃) and extraction time (2, 3, 4, 5 hours) of red pepper seeds and red pepper seeds showed that red pepper flesh was heated at 60 ℃ and 2 hours extraction time. Capsaicin (CAP) 26.87 mg / g, dihydrocapsaicin (DHC) 9.20 mg / g, a total content of 36.07 mg / g. Capsicin (CAP) 34.22 mg / g, die at 70 ℃, extraction time 2 hours Hydrocapsaicin (DHC) was 11.51 mg / g, which showed a total content of 45.73 mg / g. The red pepper seed extract had a higher capsaicin content, and the optimal capsaicin extraction time was 2 hours.

3. Red pepper flesh  Pepper seeds Capsaicin Microcapsulation  Manufacturing method

Red pepper and red pepper seed capsaicin microcapsules preparation method according to an embodiment of the present invention is the red pepper flesh heating temperature of 60 ℃, extraction time 2 hours, red pepper seed which is the condition indicated by the capsaicin quantitative analysis result of capsaicin quantitative analysis of red pepper flesh and red pepper seed hot water extract Microcapsules of red pepper flesh and red pepper seed capsaicin were prepared using hot water extract extracted at a heating temperature of 70 ° C. and extraction time of 2 hours.

In addition, the reaction ratio between red pepper flesh and red pepper seed hot water extract and beta-cyclodextrin was measured by volume ratio (red pepper red pepper seed hot water extract: beta-cyclodextrin = 5: 95, 10:90, 15:85, 20:80, v / v ) And weight ratio (10:15, 10:20, 10:25, 10:30, g / g). In addition, distilled water was used to dissolve 32% alcohol, pepper extract to dissolve beta-cyclodextrin.

Hereinafter, with reference to Figures 2 and 3, it will be described in detail with respect to the method for producing red pepper flesh and capsicum capsaicin microcapsules according to the embodiment of the present invention.

First, in the case of the volume ratio reaction according to an embodiment of the present invention, the capsicin quantitative analysis of the capsicum quantitative analysis of the hot pepper extract and hot pepper seed hot water extract resulted in the red pepper flesh heating temperature 60 ℃ and extraction time 2 hours, pepper seed heating temperature as the optimum extraction conditions of capsaicin Mix the hot water extract and beta-cyclodextrin solution at 70 ° C and extraction time 2 hours in volume ratio (pepper extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) After the reaction at 60 ℃ constant temperature for 4 hours at a speed of 1,200rpm with stirring.

In addition, in the volume ratio reaction, first, 1 g of red pepper flesh and red pepper seed hot water extract were dissolved in 100 ml of distilled water to have a concentration of 1%, and beta-cyclodextrin was dissolved in 10 ml of beta-cyclodextrin in 100 ml of 32% alcohol and the final concentration was 10 % Was obtained.

Next, after the reaction is completed, the mixture is left at 4 ° C. for 12 hours and then centrifuged at 4,000 rpm, 20 minutes, and 4 ° C. using a centrifuge.

Then, the centrifuged red pepper flesh and red pepper seed capsaicin microcapsules are dried for 24 hours in an oven at 70 ° C and the dry form of the powder is stored and stored at -18 ° C (see FIG. 2).

In the case of the weight ratio reaction according to another embodiment of the present invention, capsaicin quantitative analysis of the capsicum of the hot pepper extract and hot pepper seed hot water extract resulted in the red pepper flesh heating temperature of 60 ° C. and extraction time of 2 hours and hot pepper seed heating temperature of 70 The hot water extract and the beta-cyclodextrin solution extracted at 2 ° C. and extraction time of 2 hours were weight ratios (pepper pepper and red pepper seed hot water extract: beta-cyclodextrin = 10:15, 10:20, 10:25, 10:30, g / g 200 ml of the solution is reacted with stirring at a rate of 1,200 rpm for 4 hours in a 60 ° C thermostat.

In the case of the weight ratio reaction, 10g of red pepper flesh and red pepper seed hot water extract were dissolved in 100m of distilled water so that the final concentration was 10%, and beta-cyclodextrin was 32% alcohol of beta-cyclodextrin 15, 20, 25, and 30g, respectively. It was dissolved in 100ml so that the final concentration was 15, 20, 25, 30%.

Next, after the reaction is completed, the mixture is left at 4 ° C. for 12 hours and then centrifuged at 4,000 rpm, 20 minutes, and 4 ° C. using a centrifuge.

And after the centrifugation of the red pepper flesh and red pepper seed capsaicin microcapsules are dried in an oven at 70 ℃ for 24 hours, the dry powder is stored and stored at -18 ℃ includes the step used (see Figure 3).

4. Red pepper flesh  Pepper seeds Capsaicin  Of microcapsules Capture rate  Confirm

4-1. Red pepper flesh  Pepper seeds Capsaicin  Of microcapsules Capture rate  checking way

The capture rate of red pepper and capsicum capsaicin microcapsules according to an embodiment of the present invention is that the capsaicin is not captured compared to capsaicin, which is obtained by dissolving the microcapsules in distilled water at 65 ° C. to quantitatively analyze the capsaicin content. The amount was calculated to calculate the amount of capsaicin collected.

Method for confirming the capture rate according to an embodiment of the present invention is as follows.

That is, 10 mg of the red pepper flesh and red pepper seed capsaicin microcapsules were dissolved in 10 ml of distilled water at 65 ° C., filtered using a 0.22 μm membrane filter (Pall Corporation), and analyzed by UHPLC (Agilent 1260 infinity series, Wilmington, NC, USA). The analysis conditions were as follows.

The column was maintained at 30 ° C. and Agilent zorbax Poroshell 120 EC-C18 (4.6 × 50 mm I.D., 2.7 μm particle size, Agilent Technologies, NC, USA).

The detector used was a multiple wavelength detector, the detection wavelength was 280nm, the mobile phase was 45% acetonitrile containing 0.01% formic acid, the flow rate was 0.84 ml / min, and the injection volume was 2 μl.

The standard material used was a mixture of capsaicin and dihydrocapsaicin (Fluka), and the content of capsaicin was the sum of capsaicin and dihydrocapsaicin.

4-2. pepper Capsaicin  Of microcapsules Capture rate  Confirmation result

Volume ratio of red pepper extract and beta-cyclodextrin according to an embodiment of the present invention (capsicum and red pepper seed hot water extract: beta-cyclodextrin = 5: 95, 10:90, 15:85, 20:80, v / v), the results of collection rate according to the weight ratio (10:15, 10:20, 10:25, 10:30, g / g) are shown in Table 3.

In terms of the collection rate, both the pulp and red pepper seeds showed 100% in all reaction rates.

In addition, the weight ratio of red pepper flesh was 79.34% at 10:15, 79.41% at 10:20, 78.85% at 10:25, and 80.11% at 10:30. : 20: 74.92%, 10:25 was 77.45%, 10:30 was 83.17%, and the highest capturing rate of both red pepper flesh and red pepper seeds was 10:30.

5. Red pepper flesh  Pepper seeds Capsaicin  Antioxidant Evaluation of Microcapsules

5-1. DPPH Radical scavenging effect

Weight ratio according to the embodiment of the present invention (pepper extract: beta-cyclodextrin = 10: 15, 10: 20, 10: 25, 10: 30, g / g), volume ratio (pepper extract: beta-cyclodextrin = 5: 95, 10:90, 15:85, 20:80, v / v) DPPH radical scavenging ability of the clathrate was measured according to the method of Delgado-Andrade. 0.2 ml of red pepper flesh and red pepper seed clathrate solution (1 mg / ml DMSO) was added to 1 ml of 7.4 mg / l DPPH solution, mixed for 10 seconds, and allowed to stand at room temperature for 30 minutes, followed by a spectrophotometer (Epoch, Biotech Instruments, Vermont, USA). Absorbance was measured at 520 nm using. DPPH radical scavenging ability of the sample was expressed as mM trolox equivalent (mM TE / g).

5-1. DPPH Radical scavenging effect

Referring to Figure 4, the weight ratio according to an embodiment of the present invention (capsicum and hot pepper seed hot water extract: beta-cyclodextrin = 10:15, 10:20, 10:25, 10:30, g / g), volume ratio ( Hot pepper extract and hot pepper seed hot water extract: beta-cyclodextrin = 5: 95, 10:90, 15:85, 20:80, v / v) The DPPH assay value increased with increasing value, and the value ranged from 1.9 to 2.28 mM TE / g. Pepper seeds showed an increase in DPPH assay values up to 15:85 (2.35 mM TE / g) and then decreased at 20:80 (1.89 mM TE / g). On the other hand, the weight ratio of red pepper flesh and red pepper seeds tended to decrease as the reaction rate increased. The values of red pepper seeds and red pepper seeds were 3.02 ~ 2.58 mM TE / g and red pepper seeds 3.31 ~ 2.57 mM TE / g. Indicated.

5-2. FRAP Antioxidant effect measured by method

Referring to Figure 5, weight ratio according to an embodiment of the present invention (capsicum and hot pepper seed hot water extract: beta-cyclodextrin = 10:15, 10:20, 10:25, 10:30, g / g), volume ratio ( Hot Pepper Extract and Red Pepper Seed Hot Water Extract: Determination of Antioxidant Effect by FRAP (ferric reducing antioxidant power) method of clathrate according to beta-cyclodextrin = 5: 95, 10:90, 15:85, 20:80, v / v) The method was measured according to the method of Benzie and Strain. 300 mM acetate buffer (pH3.6), 10 mM TPTZ (2,4,6-tripyridyl-s-triazine) / 40 mM HCl and 20 mM FeCl ₃ .6H ₂ O were added at 10: 1: 1 (v / v / v). FRAP reagent was prepared by mixing at a ratio. Subsequently, 30 μl of red pepper flesh and red pepper seed clathrate solution (1 mg / ml DMSO), 90 μl of distilled water, and 900 μl of FRAP reagent were mixed and spectrophotometer (Epoch, Biotech Instruments, Vermont, USA) at 37 ° C. for 30 minutes. Absorbance was measured at 595 nm using. FRAP activity of the samples is expressed as μM trolox equivalent (μM TE / g).

5-2. FRAP Antioxidant effect measurement result by method

The weight ratio (chilled pepper and hot pepper seed hot water extract: beta-cyclodextrin = 10:15, 10:20, 10:25, 10:30) , g / g), volume ratio (capsicum and red pepper seed hot water extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) In the case of red pepper flesh, FRAP assay value decreased as the reaction rate increased, and the value ranged from 274.37 to 90.34 uM TE / g. The pepper seeds showed a tendency to repeat the increase and decrease of FRAP assay value, and the 15:85 ratio of clath showed the highest FRAP assay value (403.72 uM TE / g). As a result, the FRAP assay value of red pepper seeds was higher than that of red pepper meat. appear. On the other hand, the weight ratio of red pepper flesh and red pepper seeds tended to decrease as the reaction rate increased. The values of red pepper seeds and red pepper seeds were 138.35 ~ 81.01 uM TE / g and pepper seeds 218.36 ~ 109.01 mM TE / g. As a result, FRAP assay value of red pepper seeds was higher than red pepper flesh.

5-3. ABTS Antioxidant effect measured by method

Referring to Figure 6, the weight ratio of the reaction conditions of the red pepper and red pepper seed extract and beta-cyclodextrin according to the embodiment of the present invention (capsicum and red pepper seed hot water extract: beta-cyclodextrin = 10:15, 10:20, 10 : 25, 10:30, g / g), volume ratio (capsicum and hot pepper seed hot water extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) Antioxidant activity using ABTS radical scavenging activity was measured by modifying Re's method. That is, 7 mM ABTS and 2.45 mM potassium persulfate were added to make ABTS radical cation, and the solution was reacted for 12-16 hours in the dark at room temperature. Again, the solution was diluted with 5 mM PBS (pH 7.4) to have an absorbance of 0.70 (± 0.02) at 734 nm to prepare an ABTS working solution. 50 ml of red pepper flesh and red pepper seed clathrate solution (1mg / ml DMSO) was added to 3 ml of this working solution and reacted at 30 ° C. for 5 minutes, followed by absorbance at 734 nm using a spectrophotometer (Epoch, Biotech Instruments, Vermont, USA). Was measured. ABTS radical scavenging activity of the sample was expressed as mM trolox equivalent (mM TE / g).

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited thereto. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (6)

In the capsaicin microcapsules manufacturing method,
The method is the hot water extract and beta-cyclodextrin solution extracted with hot pepper meat heating temperature 60 ℃ and extraction time 2 hours, hot pepper seed heating temperature 70 ℃ and extraction time 2 hours (chili extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) and reacting with stirring at a speed of 1,200 rpm for 4 hours in a 60 ° C. thermostat;
After the reaction was completed, the mixture was left at 4 ° C. for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 ° C. using a centrifuge;
The centrifuged red pepper flesh and capsicum capsaicin microcapsules are dried for 24 hours in a 70 ℃ oven dried powder powder-capsicin fine of capsicum and red pepper seeds, characterized in that the step of using the stored at -18 ℃ Capsule manufacturing method.
According to claim 1,
The hot pepper extract and hot pepper seed hot water extract, respectively, put 100 g of red pepper flesh and red pepper seeds in a 2000 ml Pyrex glass bottle, and then mix 800 ml of distilled water in each glass bottle and seal the extraction temperature in a stirring thermostat (50, 60, 70 ° C.). And primary extraction according to the extraction time (2, 3, 4, 5 hours),
After the primary extraction, the red pepper flesh and red pepper seed extract were left to stand at room temperature for 1 hour, and then filtered using a filter paper (ADVANTEC, No 2) and a Buchner channel to prepare a primary hydrothermal extract. After adding 800 ml of distilled water to red pepper flesh and red pepper seeds again, performing the second extraction process under the same extraction temperature (50, 60, 70 ℃) and extraction time (2, 3, 4, 5 hours) as the first extraction. Wow,
After the completion of the secondary extraction, the red pepper flesh and red pepper seed extracts were left to stand at room temperature for 1 hour and then filtered using filter paper (ADVANTEC, No 2) and Buchner channel to prepare a secondary hydrothermal extract. Mixing the rough extracts and freezing them using an ultra low temperature freezer and then powdering them using a freeze dryer;
The powdered final red pepper flesh and red pepper seed extract is capsaicin microcapsules manufacturing method of red pepper flesh and red pepper seeds, characterized in that it comprises a step of storing and using in a frozen state.
According to claim 1,
Distilled water is used to dissolve the red pepper extract, capsaicin microcapsules manufacturing method of red pepper and red pepper seeds, characterized in that 32% alcohol is used to dissolve the beta-cyclodextrin.
According to claim 1,
In the volume ratio reaction, 1 g of red pepper flesh and red pepper seed hot water extract are dissolved in 100 ml of distilled water to have a concentration of 1%. Capillary microcapsules manufacturing method of red pepper flesh and red pepper seeds, characterized in that.
In the capsaicin microcapsules manufacturing method,
The method is the hot water extract and beta-cyclodextrin solution extracted at the red pepper flesh heating temperature 60 ℃ and extraction time 2 hours, hot pepper seed heating temperature 70 ℃ and extraction time 2 hours (pepper extract: beta-cyclodextrin = 10:15, 10:20, 10:25, 10:30, g / g) and 200 ml of the solution was stirred at a speed of 1,200 rpm for 4 hours in a 60 ° C thermostat;
After the reaction was completed, the mixture was left at 4 ° C. for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4 ° C. using a centrifuge;
The capillary microcapsules of the centrifugation process is dried for 24 hours in an oven at 70 ℃ dried powder is stored in -18 ℃ the step of using capsaicin microcapsules of capsicum and capsicum .
The method of claim 5,
In the weight ratio reaction, 10 g of red pepper flesh and red pepper seed hot water extract were dissolved in 100 m of distilled water so that the final concentration was 10%. Capillasin microcapsules manufacturing method of red pepper flesh and red pepper seeds, characterized in that the final concentration is 15, 20, 25, 30%.

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