CN101020648A - Prepn process of high purity capcaicin - Google Patents
Prepn process of high purity capcaicin Download PDFInfo
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- CN101020648A CN101020648A CN 200710013364 CN200710013364A CN101020648A CN 101020648 A CN101020648 A CN 101020648A CN 200710013364 CN200710013364 CN 200710013364 CN 200710013364 A CN200710013364 A CN 200710013364A CN 101020648 A CN101020648 A CN 101020648A
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Abstract
The present invention relates to technological process of preparing high purity chili extract and capsaicin from chili. The technological process includes three steps of: extracting chili extract with moderate spicy degree, preparing oily capsaicin mixture and preparing high purity capsaicin. The product has capsaicin content over 95 %, and the technological process has total yield over 60 %. The present invention has simple technological process, complete separation, high capsaicin yield, and other advantages.
Description
Technical field:
The present invention relates to a kind of processing method for preparing high purity chilli extract or capsicine from natural capsicum, particularly a kind of is the method that basic material prepares capsicine with low peppery degree chilli extract.
Technical background:
Capsicum is a Solanaceae Capsicum per nnial herb, is the aromatic seasoning that generally uses in the human daily life.Its function is " the place food that disappears, the gas that unhitches, appetizing mouth, the evil that exorcises evil spirits, all poison of stink smell extremely." (" food book on Chinese herbal medicine "); " wash and freeze ulcer, bathe cold scabies, the cold addiction of the large intestine channel of living." (" hundred careless mirrors "); " warming spleen and stomach for dispelling cold removes the wind sweating, goes cold addiction, separates phlegm by wet." (" property of medicine is put "); " promoting circulation of blood of dispeling the wind is loose and coldly to be separated strongly fragrantly, leads stagnantly, ends addiction and rushes down, and wipes tinea " (" medicine inspection ") all is used as the argumentation of medicine relevant for capsicum in this external " detailed outline is picked up any lost article from the road " and " doctor ancestor compilation ".According to the viewpoint of modern medicine, if capsicum utilizes the function of its pungent component as drug main.Effect to human body mainly shows energy metabolism effect and the hyperfunction effect that strengthens human body, promotes the scalable function of blood vessel.
Capsicine (capsaicin) is also referred to as capsaicine, it is the main component in the capsicum pungent component, chemical structure names is N-[(4-hydroxy-3-methoxyphenyl)-methyl]-8-methyl-(E)-6-nonenamide, be N-[(4-hydroxy 3-methoxybenzene base)-methyl]-8-methyl-(instead)-6-nonene base acid amides, be called for short anti--8-methyl-N-vanillyl-6-nonene amine.Highly purified capsicine has many physiologically actives, can be used for biochemical pesticide as capsicine, it is sprayed at leaf, neck, the fruit of plant and takes, and can effectively expel aphid, spider, defoliator and flea etc.; Also can be used for medicine, this type of medicine can be used for analgesia, can treat tetter, sacroiliitis etc.; Can be used for the production of diet food, also can be used for drug rehabilitation; Capsicine also can be used to produce functional coating, and the shell that is applied to boats and ships stops marine alga and halobiontic adhering to, and gnawing of mouse placed on the surface that is applied to cable, timber.In addition, capsicine also can be used for making the raw material of tear bomb and defensive weapon.Because the specific function of capsicine, its research of producing and using is subjected to paying close attention to widely.
At present, the capsanthin production technology is used widely, the whole nation nearly 30 families of existing capsanthin manufacturing enterprise, annual byproduct chilli extract (the low levels capsicine) tens tons of producing, chilli extract is used for foodstuffs industry as foodstuff additive, and its price is low, and economic benefit is not high.Existing enterprise is in conjunction with the capsanthin production technology, utilize its byproduct chilli extract, explore the realization of capsicine suitability for industrialized production, to improve the benefit of utilizing of capsicum, expand the industrial chain of capsicum product, set up capsicum deep processing industry, improve agricultural planting structure, increase farmers' income, but have not yet to see the report of success.
Abroad the extraction separation of capsicine is studied early, mainly from capsicum, extracted capsicine.Because the content of capsicine is extremely low in the capsicum, and contains a large amount of complicated ingredients, so extraction separation process complexity, yield is extremely low, and only can obtain crude product.Therefore, many investigators just adopt method separation and purification capsicines such as ply of paper is analysed, thin-layer chromatography, liquid chromatography, obtain purer capsicine product, and these methods also all can't realize suitability for industrialized production mostly.
Summary of the invention:
The objective of the invention is to overcome the shortcoming that exists in the prior art, seeking to design a kind of is raw material with low peppery degree chilli extract, and process solution extraction and column chromatography technological process prepare the method for high-purity capsaicin.
In order to realize the foregoing invention purpose, technical scheme of the present invention comprises peppery degree chilli extract in the extraction, produces oily capsicine mixture and three process steps of preparation high-purity capsaicin.
The first step is with hanging down peppery degree chilli extract through peppery degree chilli extract in the solvent extraction.
1. will hang down peppery degree chilli extract earlier and be put in the reactor, add ethyl acetate, stir after 10～60 minutes, and be pressurized to and carried out precipitate and separate in the precipitation separation jar 300～400 minutes, collect throw out and supernatant liquor respectively;
2. throw out is carried out repeatedly again three extractions and precipitate and separate in extraction kettle;
3. three separation of supernatant are merged, in the vacuum suction vaporizer under 40～80 ℃ of temperature reduction vaporization concentrate, its vacuum tightness is 0.05～0.08MPa, when the solvent recuperation mouth does not have solvent to distillate, takes chilli extract;
4. get chilli extract after the above-mentioned evaporation concentration and place and take off residual still, reheat be stirred to temperature be 40 ℃ of whiles gradually suction detect its product residue and survey its capsaicin content greater than 9% after less than 50ppm to 0.1MPa.
Second step with in the chilli extract of peppery degree be that raw material is produced oily capsicine mixture.
Peppery degree capsicine placed the extractive reaction still in first the general, adds methyl alcohol, 30～50 ℃ of following water-baths extractions 40～80 minutes; Get extraction liquid static separation 200～300 minutes in the precipitation separation jar again; Then to isolated finished fluid 60 ℃ of temperature, carry out evaporation concentration under vacuum tightness 0.05～0.08MPa condition, reddish-brown oily capsicine mixture detect its dissolvent residual less than 50ppm, survey its capsaicin content greater than 40%.
The 3rd step was a feedstock production very hot chilli alkali with oily capsicine mixture.
1. earlier oily capsicine mixture is put into the chromatography column that aluminum oxide is housed and carry out chromatographic separation; Again with two kinds of eluent A and B respectively control speed carry out wash-out, and collect the B elutriant;
2. again the capsicine elutriant received is carried out evaporation concentration 100～150 minutes to paste and take material under 40～80 ℃, vacuum tightness 0.05～0.08MPa condition;
3. the paste capsicine is placed tray, under 40～80 ℃, vacuum tightness 0.06～0.08MPa condition dry 200～300 minutes, capsaicine crude product, and guarantee in the drying process no dry and hard;
4. capsaicine crude product is dissolved in ether ,-10～-30 ℃ of following crystallizations are 200～300 minutes in crystallizer;
5. again crystallisate centrifugation in whizzer is got capsicine;
6. the centrifugation behind the sherwood oil recrystallize of the above-mentioned capsicine that obtains is got high-purity capsaicin;
7. at last with high-purity capsaicin under 30～50 ℃, 0.07MPa vacuum degree condition, dry 100～150 minutes, the white needles capsaicine crystals, its capsaicin content is greater than 95%.
The crystal capsicine that makes through three steps, capsaicin content is greater than 95%; Yield is greater than 60%.
Eluent A and B are respectively among the present invention: the A eluent is a normal hexane; The B eluent is a methyl alcohol; Chromatography media is an aluminum oxide.
The present invention compared with prior art, its production technique is simple, separates thoroughly; Capsicine yield height, and per step gained byproduct all can be handled the back as chilli extract usefulness, no waste; Solvent for use is usual vehicle in the production technique, is easy to recycling, non-environmental-pollution; Selected chromatography media can use after regeneration repeatedly, and production cost is low; The employing chilli extract is a raw material, has both improved its added value, has prolonged the capsicum processing industry chain again.
Embodiment:
The specific embodiment of the invention is divided into three steps and carries out processing and preparing and become high-purity capsaicin.
The first step: the chilli extract of peppery degree during the chilli extract that will hang down peppery degree is produced through solvent extraction.
1, peppery degree is 1.8% low peppery degree chilli extract 30kg, drops in the stainless steel extractive reaction still, adds ethyl acetate 120kg, stirs after 0.5 hour, is pressed into stainless steel precipitation separation jar and carries out precipitate and separate; After the precipitate and separate 6 hours, throw out is put back to the extractive reaction still, it is to be evaporated that supernatant liquor is squeezed into groove.
2, the throw out in the extraction kettle is carried out reextraction, precipitate and separate; Carry out altogether three times.
3, three times extraction liquids are merged, carry out reduction vaporization through vacuum suction vaporizer and concentrate, 60 ℃ of vaporization temperatures, vacuum tightness are 0.05-0.08MPa, when the solvent recuperation mouth no longer includes solvent and distillates, emit chilli extract.
4, the chilli extract input after the evaporation concentration is taken off in the residual still, heated and stirred to temperature reaches 40 ℃, vacuumizes simultaneously, and vacuum tightness is enlarged to 0.1MPa gradually, to total solvent after testing residual less than 50ppm when following both can, weigh, detect the capsaicin content of chilli extract.
The first step divides three different amounts to feed intake embodiment result such as table 1.
The content of table 19% chilli extract, yield
| Feed intake | Output | Yield (%) | |||
| Number of times feeds intake | Charging capacity (kg) | Capsaicine amount (%) | Product weight (kg) | Capsaicine amount (%) | |
| 1 | 30 | 1.8 | 5.66 | 9.31 | 97.58 |
| 2 | 30 | 1.8 | 5.71 | 9.10 | 96.2 |
| 3 | 30 | 1.8 | 5.71 | 9.05 | 95.7 |
Second step: with in the chilli extract of peppery degree be that raw material is produced oily capsicine mixture.
1,9% chilli extract is dropped into the extractive reaction still, add methyl alcohol 16.5L, extraction temperature adopts 40 ℃ of water-baths, 1 hour extraction time;
2, will extract mixed solution and squeeze into the precipitation separation jar, static separation 4 hours;
3, isolated finished fluid is carried out evaporation concentration, 60 ℃ of vaporization temperatures, vacuum tightness are 0.05-0.08Mpa, get reddish-brown oily capsicine mixture, detect its dissolvent residual less than 50ppm, weigh, and detect capsicine content.
Second step divided three different amounts to feed intake embodiment result such as table 2.
Content, the yield of table 2 oily capsicine mixture
| Feed intake | Output | Yield (%) | |||
| Number of times feeds intake | Charging capacity (g) | Capsaicine amount (%) | Product weight (g) | Capsaicine amount (%) | |
| 1 | 5660 | 9.31 | 957 | 42.0 | 76.25 |
| 2 | 5710 | 9.10 | 938 | 41.8 | 75.46 |
| 3 | 5710 | 9.05 | 960 | 40.9 | 76.0 |
The 3rd step: the capsicine for preparing high purity (95%) with oily capsicine mixture.
1, with chromatography column chromatography for separation on the reddish-brown oily capsicine mixture, chromatography column is high 1 meter, and diameter 200mm is equipped with 10kg chromatography media aluminum oxide.Carry out wash-out with eluent A with the speed of 90L/h, when treating that eluent A is extremely colourless, add eluting solvent B, collect eluent B50L;
2, the capsicine elutriant of collecting is carried out evaporation concentration, 60 ℃ of vaporization temperatures, vacuum tightness are 0.05-0.8MPa, when the time, 2h was concentrated into paste, emit material;
3, the capsicine of the paste of emitting is packed into tray vacuum-drying, 60 ℃ of temperature, vacuum tightness is 0.06-0.08MPa, dry 4 hours, even for making dry materials, drying was carried out 2 hours, drying tray is taken out, stir material one time with scuppit, get capsaicine crude product, detect its capsaicin content;
4, capsaicine crude product is dissolved in about 2L ether, joins and carry out low temperature crystallization in the crystallizer, Tc-20 ℃, crystallization time 4 hours;
5, with the whizzer centrifugation of the material of advantages of good crystallization;
6, with the capsicine that obtains behind the sherwood oil recrystallize, through centrifugation;
7, the centrifugal capsicine that obtains is carried out vacuum-drying, 40 ℃ of temperature, vacuum tightness 0.07MPa, dry 2h obtains the white needles capsaicine crystals, weighs, and detects capsaicin content, calculates yield.
The 3rd step divided three different amounts to feed intake embodiment result such as table 3 and table 4.
The content of capsaicine crude product, yield behind table 3 column chromatography
| Feed intake | Output | Yield (%) | |||
| Number of times feeds intake | Charging capacity (g) | Capsaicine amount (%) | Product weight (g) | Capsaicine amount (%) | |
| 1 | 957 | 42.0 | 469.6 | 77.0 | 89.96 |
| 2 | 938 | 41.8 | 468.5 | 75.2 | 89.80 |
| 3 | 960 | 40.9 | 468.0 | 74.8 | 89.15 |
The content of table 4 capsaicine crystals, yield
| Feed intake | Output | Yield (%) | |||
| Number of times feeds intake | Charging capacity (g) | Capsaicine amount (%) | Product weight (g) | Capsaicine amount (%) | |
| 1 | 469.6 | 77.0 | 340.1 | 95.6 | 89.97 |
| 2 | 468.5 | 75.2 | 339.5 | 96.2 | 89.80 |
| 3 | 468.0 | 74.8 | 344.0 | 95.8 | 89.15 |
Table 5 capsicine ultimate production and yield
| Number of times feeds intake | Charging capacity (g) | Product weight (g) | Total capsaicine amount (%) | Total yield (%) |
| 1 | 30 | 340.1 | 95.6 | 60.21 |
| 2 | 30 | 339.5 | 96.2 | 60.48 |
| 3 | 30 | 344.0 | 95.8 | 61.03 |
Its total input-output rate of above-mentioned implementation process, it is as shown in table 5 promptly to drop into the low total yield of peppery degree chilli extract behind all processes, and the average input industry of embodiment goes out rate and is higher than 60%; The product average purity reaches more than 95%.
Claims (6)
1. the preparation method of a high-purity capsaicin is a raw material with low peppery degree chilli extract, through extraction and column chromatography prepared, it is characterized in that comprising peppery degree chilli extract in the extraction, produces oily capsicine mixture and three process steps of preparation high-purity capsaicin.
2. the preparation method of high-purity capsaicin according to claim 1, in it is characterized in that extracting during peppery degree chilli extract:
1. will hang down peppery degree chilli extract earlier and be put in the reactor, add ethyl acetate, stir after 10～60 minutes, and be pressurized to and carried out precipitate and separate in the precipitation separation jar 300～400 minutes, collect throw out and supernatant liquor respectively;
2. throw out is carried out repeatedly again three extractions and precipitate and separate in extraction kettle;
3. three separation of supernatant are merged, in the vacuum suction vaporizer under 40～80 ℃ of temperature reduction vaporization concentrate, its vacuum tightness is 0.05～0.08MPa, when the solvent recuperation mouth does not have solvent to distillate, takes chilli extract;
4. get chilli extract after the above-mentioned evaporation concentration and place and take off residual still, reheat be stirred to temperature be 40 ℃ of whiles gradually suction survey its product capsaicin content to 0.1MPa after detecting its product residue.
3. the preparation method of high-purity capsaicin according to claim 1, when it is characterized in that producing oily capsicine mixture, earlier will in peppery degree capsicine place the extractive reaction still, add methyl alcohol, 30～50 ℃ of following water-baths extractions 40～80 minutes; Get extraction liquid static separation 200～300 minutes in the precipitation separation jar again; Then to isolated finished fluid 60 ℃ of temperature, carry out evaporation concentration under vacuum tightness 0.05～0.08MPa condition, reddish-brown oily capsicine mixture.
4. the preparation method of high-purity capsaicin according to claim 1 is characterized in that
During preparation very hot chilli alkali:
1. earlier oily capsicine mixture is put into the chromatography column that aluminum oxide is housed and carry out chromatographic separation; Again with two kinds of eluent A and B respectively control speed carry out wash-out, and collect elutriant;
2. again the capsicine elutriant received is carried out evaporation concentration 100～150 minutes to paste and take material under 40～80 ℃, vacuum tightness 0.05～0.08MPa condition;
3. the paste capsicine is placed tray, under 40～80 ℃, vacuum tightness 0.06～0.08MPa condition dry 200～300 minutes, capsaicine crude product, no dry and hard in the drying process;
4. capsaicine crude product is dissolved in ether ,-10～-30 ℃ of following crystallizations are 200～300 minutes in crystallizer;
5. again crystallisate centrifugation in whizzer is got capsicine;
6. the capsicine centrifugation behind the sherwood oil recrystallize that obtains is got high-purity capsaicin;
7. at last with high-purity capsaicin under 30～50 ℃, 0.07MPa vacuum degree condition, dry 100～150 minutes, the white needles capsaicine crystals.
5. the preparation method of high-purity capsaicin according to claim 4, used eluent A is a normal hexane when it is characterized in that preparing very hot chilli alkali, B is a methyl alcohol.
6. the preparation method of high-purity capsaicin according to claim 1 is characterized in that the crystal capsicine that makes, and capsaicin content is greater than 95%; Yield is greater than 60%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101781228A (en) * | 2010-03-15 | 2010-07-21 | 叶明汤 | Process method for refining capsicine from chilli |
| CN101619028B (en) * | 2009-06-17 | 2012-06-27 | 张鹏 | Method for preparing capsicine monomer |
| CN102649771A (en) * | 2011-02-25 | 2012-08-29 | 山东绿叶制药有限公司 | Method of preparing capsaicine |
| CN103726116A (en) * | 2014-01-05 | 2014-04-16 | 赵晓冬 | Functional fiber with auxiliary therapy effect |
| CN104351720A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of water-soluble capsicum oleoresin |
| CN110771851A (en) * | 2019-11-20 | 2020-02-11 | 贵州红星山海生物科技有限责任公司 | Preparation method of pure natural high-pungency chili oil resin |
-
2007
- 2007-03-12 CN CNB2007100133643A patent/CN100540528C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101619028B (en) * | 2009-06-17 | 2012-06-27 | 张鹏 | Method for preparing capsicine monomer |
| CN101781228A (en) * | 2010-03-15 | 2010-07-21 | 叶明汤 | Process method for refining capsicine from chilli |
| CN102649771A (en) * | 2011-02-25 | 2012-08-29 | 山东绿叶制药有限公司 | Method of preparing capsaicine |
| CN102649771B (en) * | 2011-02-25 | 2015-04-22 | 山东绿叶制药有限公司 | Method of preparing capsaicine |
| CN103726116A (en) * | 2014-01-05 | 2014-04-16 | 赵晓冬 | Functional fiber with auxiliary therapy effect |
| CN104351720A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of water-soluble capsicum oleoresin |
| CN104351720B (en) * | 2014-11-24 | 2015-12-30 | 青岛大学 | A kind of preparation method of water-soluble capsicum oleoresin |
| CN110771851A (en) * | 2019-11-20 | 2020-02-11 | 贵州红星山海生物科技有限责任公司 | Preparation method of pure natural high-pungency chili oil resin |
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| CN100540528C (en) | 2009-09-16 |
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Owner name: QINGDAO QINGDA PRODUCTS CO.,INC Free format text: FORMER OWNER: QINGDAO HI-TECH INDUSTRIAL PARK QINGDAO UNIVERSITY NATURAL PRODUCTS RESEARCH INSTITUTE |
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Effective date of registration: 20100617 Address after: 266071 Ningxia Road, Shandong, China, No. 308, No. Co-patentee after: Qingdao Qingda Property Co.,Ltd. Patentee after: Qingdao University Address before: 266071 Ningxia Road, Shandong, China, No. 308, No. Co-patentee before: Natural Product Research Institute of Qingdao University, Qingdao High-tech Industrial Park Patentee before: Qingdao University |
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