CN1266226C - Process for separating capsorubin and capsaicine from hot pepper - Google Patents
Process for separating capsorubin and capsaicine from hot pepper Download PDFInfo
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- CN1266226C CN1266226C CNB2004100540078A CN200410054007A CN1266226C CN 1266226 C CN1266226 C CN 1266226C CN B2004100540078 A CNB2004100540078 A CN B2004100540078A CN 200410054007 A CN200410054007 A CN 200410054007A CN 1266226 C CN1266226 C CN 1266226C
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- capsaicin
- extraction
- capsanthin
- separator
- capsicum
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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 70
- 235000012658 paprika extract Nutrition 0.000 title claims abstract description 30
- 239000001688 paprika extract Substances 0.000 title claims abstract description 30
- 229960002504 capsaicin Drugs 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 20
- 240000008574 Capsicum frutescens Species 0.000 title abstract description 11
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 title description 21
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 title description 21
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 title description 21
- 235000009132 capsorubin Nutrition 0.000 title description 21
- 235000002568 Capsicum frutescens Nutrition 0.000 title description 4
- 238000000605 extraction Methods 0.000 claims abstract description 60
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 12
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims abstract description 9
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims abstract description 9
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims abstract description 9
- 235000018889 capsanthin Nutrition 0.000 claims abstract description 9
- 235000017663 capsaicin Nutrition 0.000 claims abstract 18
- 238000005292 vacuum distillation Methods 0.000 claims abstract 2
- 239000000047 product Substances 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 238000010992 reflux Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000003960 organic solvent Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000012043 crude product Substances 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000000194 supercritical-fluid extraction Methods 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 238000004821 distillation Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 5
- 235000021050 feed intake Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- PLVBBQBJTBWTDY-XGNSBGGRSA-N Capsochrome Chemical compound O1C2(C)CC(O)CC(C)(C)C2=CC1C(\C)=C/C=C/C=C(\C)/C=C\C=C(/C)\C=C/C=C(/C)\C=C\C(=O)C1(C)CC(O)CC1(C)C PLVBBQBJTBWTDY-XGNSBGGRSA-N 0.000 description 4
- 239000001511 capsicum annuum Substances 0.000 description 4
- PLVBBQBJTBWTDY-XMPHPJJSSA-N capsochrome Natural products CC(=C/C=C/C=C(C)/C1OC2(C)CC(O)CC(C)(C)C2=C1)C=CC=C(/C)C=CC=C(/C)C=CC(=O)C3(C)CC(O)CC3(C)C PLVBBQBJTBWTDY-XMPHPJJSSA-N 0.000 description 4
- 239000001054 red pigment Substances 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 201000004384 Alopecia Diseases 0.000 description 1
- 206010036376 Postherpetic Neuralgia Diseases 0.000 description 1
- 201000004681 Psoriasis Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000007792 gaseous phase Substances 0.000 description 1
- 230000003676 hair loss Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 206010044652 trigeminal neuralgia Diseases 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Extraction Or Liquid Replacement (AREA)
Abstract
本发明涉及一种从辣椒中分离辣椒红素和辣椒碱的方法，首先用高浓度乙醇把辣椒红素与辣椒碱从原料粉中全部萃取出来，经减压蒸馏浓缩，得到含辣椒红素与辣椒碱的油状物粗产品，然后使用超临界流体萃取技术纯化粗品，根据辣椒红素和辣椒碱在CO2中的溶解度不同的原理，进行萃取分离，同时得到高纯度、高收率、无溶剂残留、无异味的辣椒红素和辣椒碱。本发明工艺流程简单、经济、可操作性强，适于工业化生产，得到的辣椒红素可用于食品色素、化妆品、保健食品，辣椒碱可直接入药。The invention relates to a method for separating capsanthin and capsaicin from capsicum. First, all capsanthin and capsaicin are extracted from raw material powder with high-concentration ethanol, and concentrated by vacuum distillation to obtain capsanthin and capsaicin. The oily crude product of capsaicin is then purified by supercritical fluid extraction technology. According to the principle of different solubility of capsaicin and capsaicin in CO2 , the extraction and separation are carried out to obtain high-purity, high-yield, solvent-free Residual, odor-free capsanthin and capsaicin. The process of the invention is simple, economical and operable, and is suitable for industrial production. The obtained capsanthin can be used in food pigments, cosmetics and health foods, and the capsaicin can be directly used as medicine.
Description
Technical field
The present invention relates to a kind of from capsicum the method for separating pepper red pigment and capsicine, with solvent extraction and supercritical CO
2Abstraction technique combines, and extracts simultaneously, refining obtains Capsorubin and two kinds of products of capsicine, belongs to chemical engineering subject Separation of Natural Products field.
Background technology
Capsorubin and capsicine are two kinds and are present in noticeable composition in the capsicum that the former is good natural edible red pigment, has been widely used in fields such as food, high-grade feed; The latter is a kind of medicinal ingredients, and post-herpetic neuralgia, trigeminal neuralgia, diabetes nerve pain, rheumatic arthritis, osteoarthritis, psoriasis, baldness etc. are had significant curative effect.From red pepper, obtain this two kinds of materials, more generally adopt organic solvent extraction at present, comprise two kinds of technologies: one, only extract pigment, or only carry capsicine, do not consider to reclaim simultaneously another kind of composition, unreasonable on this process economics, can not be applied industrial; They are two years old, extract simultaneously and separate pigment and capsicine, a kind of " extracting the novel process of capsanthin and capsaicine in red pepper " disclosed as Chinese invention patent (CN1083083A), with the paprika powder is raw material, obtain containing the extracting solution of Capsorubin and capsaicine (being capsicine) with Petroleum ether extraction, with common salt aqueous solution and industrial acetone extracting solution is saltoutd-extraction treatment, standing demix obtains containing Capsorubin liquid layer and capsicine liquid layer respectively, removes solvent by underpressure distillation again and obtains Capsorubin and capsicine respectively.Though this technology is reasonable economically, products obtained therefrom dissolvent residual height has strange taste, and quality is lower, is difficult to satisfy the requirement of users at home and abroad.
Summary of the invention
The present invention seeks at above-mentioned the deficiencies in the prior art, provide a kind of from capsicum the method for separating pepper red pigment and capsicine, can from capsicum, extract simultaneously, separate and obtain high-quality Capsorubin and capsicine, be used for satisfying the needs that real life food, medicine and healthcare products etc. are produced.
For realizing such purpose, the present invention at first all extracts Capsorubin and capsicine from the raw material of hot pepper powder with high concentration ethanol, concentrate through underpressure distillation, obtain containing the thick product of oily matter of Capsorubin and capsicine, use supercritical liquid extraction technique purifying crude product then, according to Capsorubin and capsicine at CO
2In the principle of different solubility, carry out extracting and separating, obtain high-quality Capsorubin and capsicine product.
Concrete grammar of the present invention is as follows:
(1) organic solvent lixiviate Capsorubin and capsicine: be 95% ethanol lixiviate raw material of hot pepper powder with weight percentage, by raw material powder and alcoholic acid solid-liquid weight ratio is to feed intake at 1: 3, after 50-70 ℃ of following refluxing extraction 1-4 hour, filter, collect filtrate and filter residue, again with filter residue as raw material powder, mix ethanol and repeat said extracted process 2-5 time, then each filtrate is combined, reclaim ethanol by underpressure distillation, obtain being rich in the thick product of oily matter of capsochrome and capsicine.
(2) supercritical CO
2Extracting capsicum alkali: the thick product of above-mentioned oily matter is put in the extraction kettle of overcritical device, with high-pressure pump with CO
2Squeeze into extraction kettle, make it pressure and reach preset value 8～20MPa, temperature is controlled at 35～50 ℃, opens extraction cycle loop " extraction kettle-separator-extraction kettle " then and extracts, by adjusting CO
2Enter the inlet valve aperture of separator, make separator pressure be controlled at 5-7MPa, simultaneous temperature is controlled at 35～50 ℃, after extracting 1～4 hour, collects in extraction kettle and obtains Capsorubin, collects in separator and obtains the capsicine product.
Because capsicine is at supercritical CO
2In solubleness greater than Capsorubin, capsicine is by supercritical CO
2Extract from extraction kettle and enter separator, Capsorubin is then still stayed in the extraction kettle.In separator, because the pressure in the separator is lower, CO2 becomes gaseous phase again again and gets back to and carry out the next round extraction in the extraction loop, and capsicine then precipitates.After so extraction was carried out 1～4 hour, capsicine was all extracted from extraction kettle, and is deposited in the separator.Like this, can in extraction kettle, collect and obtain Capsorubin, in separator, collect and obtain the capsicine product.
The particle diameter of the raw material of hot pepper powder that the present invention adopts is the 60-150 order.
The present invention is carrying out supercritical CO
2During extraction, can be with CO
2Squeeze into extraction kettle earlier by refrigeration liquefying, and then through high-pressure pump.
Technical process of the present invention is simple, economical, workable, is suitable for suitability for industrialized production, and the product that obtains is the Capsorubin and the capsicine of high yield, high purity, no solvent residue, free from extraneous odour.Capsorubin can be used for food color, makeup, protective foods, and capsicine can directly be used as medicine.
Embodiment
Below by specific embodiment technical scheme of the present invention and the effect that reaches thereof are further described.
Embodiment 1:
Take by weighing 60 order dry paprika 100g, the adding weight percentage is 95% ethanol lixiviate, by raw material powder and alcoholic acid solid-liquid weight ratio is to feed intake at 1: 3,50 ℃ of following refluxing extraction 1 hour, afterwards, filter and collect filtrate and filter residue, again with filter residue as raw material powder, by raw material powder and alcoholic acid solid-liquid weight ratio is to mix ethanol at 1: 3 to feed intake again, repeat the said extracted process, obtain secondary filtrate and filter residue, twice filtrate is combined, reclaim ethanol by underpressure distillation, obtain being rich in the thick product of oily matter of capsochrome and capsicine.
The thick product of above-mentioned oily matter is put in the extraction kettle of overcritical device, before extracting, CO
2Squeeze into extraction kettle earlier by refrigeration liquefying, and then through high-pressure pump, make it pressure and reach preset value 8MPa, temperature is controlled at 35 ℃, opens extraction cycle loop " extraction kettle-separator-extraction kettle " then and extracts, and adjusts CO
2Enter the inlet valve aperture of separator, make separator pressure be controlled at 5MPa, simultaneous temperature is controlled at 35 ℃, after so extraction was carried out 1 hour, stop extraction, open the vent valve release, obtain capsicine purity from separator and reach 88%, yield is 35% to obtain the Capsorubin product from extraction kettle, purity reaches 40%, 95%, two kind of equal free from extraneous odour of product of yield, dissolvent residual reaches pharmaceutical grade.
Embodiment 2:
Take by weighing 150 purpose dry paprika 100g, the adding weight percentage is 95% ethanol lixiviate, by raw material powder and alcoholic acid solid-liquid weight ratio is to feed intake at 1: 3,70 ℃ of following refluxing extraction 1 hour, afterwards, filter and collect filtrate and filter residue, with filter residue as raw material powder, mix ethanol and repeat the said extracted process, obtain secondary filtrate and filter residue, repeat the said extracted process by mode like this and amount to 5 times, then the filtrate that obtains for 5 times is combined, reclaim ethanol by underpressure distillation, obtain being rich in the thick product of oily matter of capsochrome and capsicine.
The thick product of above-mentioned oily matter is put in the extraction kettle of overcritical device, before extracting, CO
2Squeeze into extraction kettle earlier by refrigeration liquefying, and then through high-pressure pump, make it pressure and reach preset value 20MPa, temperature is controlled at 50 ℃, opens extraction cycle loop " extraction kettle-separator-extraction kettle " then and extracts, and adjusts CO
2Enter the inlet valve aperture of separator, make separator pressure be controlled at 7MPa, simultaneous temperature is controlled at 50 ℃, after so extraction was carried out 4 hours, stop extraction, open the vent valve release, obtain capsicine purity from separator and reach 45%, yield is 90% to obtain the Capsorubin product from extraction kettle, purity reaches 87%, 35%, two kind of equal free from extraneous odour of product of yield, dissolvent residual reaches pharmaceutical grade.
Embodiment 3:
Take by weighing 100 purpose dry paprika 100g, the adding weight percentage is 95% ethanol lixiviate, by raw material powder and alcoholic acid solid-liquid weight ratio is to feed intake at 1: 3,60 ℃ of following refluxing extraction 3 hours, afterwards, filter and collect filtrate and filter residue, again with filter residue as raw material powder, mix ethanol and repeat the said extracted process, obtain secondary filtrate and filter residue, so repeat the said extracted process and amount to 4 times, the filtrate that obtains for 4 times is combined, reclaim ethanol by underpressure distillation, obtain being rich in the thick product of oily matter of capsochrome and capsicine.
The thick product of above-mentioned oily matter is put in the extraction kettle of overcritical device, before extracting, CO
2Squeeze into extraction kettle earlier by refrigeration liquefying, and then through high-pressure pump, make it pressure and reach preset value 15MPa, temperature is controlled at 40 ℃, opens extraction cycle loop " extraction kettle-separator-extraction kettle " then and extracts, and adjusts CO
2Enter the inlet valve aperture of separator, make separator pressure be controlled at 7MPa, simultaneous temperature is controlled at 40 ℃, after so extraction was carried out 3 hours, stop extraction, open the vent valve release, obtain capsicine purity from separator and reach 66%, yield is 70% to obtain the Capsorubin product from extraction kettle, purity reaches 77%, 65%, two kind of equal free from extraneous odour of product of yield, dissolvent residual reaches pharmaceutical grade.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100540078A CN1266226C (en) | 2004-08-26 | 2004-08-26 | Process for separating capsorubin and capsaicine from hot pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100540078A CN1266226C (en) | 2004-08-26 | 2004-08-26 | Process for separating capsorubin and capsaicine from hot pepper |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1587321A CN1587321A (en) | 2005-03-02 |
| CN1266226C true CN1266226C (en) | 2006-07-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100540078A Expired - Fee Related CN1266226C (en) | 2004-08-26 | 2004-08-26 | Process for separating capsorubin and capsaicine from hot pepper |
Country Status (1)
| Country | Link |
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| CN (1) | CN1266226C (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318391C (en) * | 2005-07-08 | 2007-05-30 | 上海雷辣婆食品有限公司 | Method of extracting capsaicin and capsaithin from red pepper |
| CN101747660B (en) * | 2009-12-22 | 2013-07-17 | 晨光生物科技集团股份有限公司 | Method for removing noxious substances in natural extract |
| CN102150820B (en) * | 2010-12-14 | 2013-08-28 | 中国科学院新疆理化技术研究所 | Method for preparing capsorubin and lycopene soft capsules |
| CN103254092A (en) * | 2013-05-19 | 2013-08-21 | 常州亚当生物技术有限公司 | Production process of capsaicin |
| CN104529805A (en) * | 2014-11-27 | 2015-04-22 | 安徽省万顺现代农业科技有限公司 | Method for extracting capsicine from capsicum |
| CN104530748A (en) * | 2014-11-27 | 2015-04-22 | 安徽省万顺现代农业科技有限公司 | Method for extracting capsicum haematochrome from capsicum |
| CN104535705B (en) * | 2014-12-23 | 2017-01-25 | 中州大学 | Method for synchronously measuring capsaicin and capsorubin in capsicum oleoresin |
| CN107022202A (en) * | 2017-03-31 | 2017-08-08 | 浙江汇能生物股份有限公司 | A kind of supercritical CO2The technique of capsorubin and capsaicine in continuous extraction capsicum |
| CN107118121A (en) * | 2017-05-31 | 2017-09-01 | 江苏师范大学 | A kind of method of capsaicine pre-treatment |
| CN108689873A (en) * | 2018-03-27 | 2018-10-23 | 佛山市飞程信息技术有限公司 | A kind of process for super-critical extracting of capsaicine |
| CN110108653B (en) * | 2019-04-18 | 2022-12-13 | 重庆市农业科学院 | A method for analyzing the change rule of capsanthin in the pretreatment process of fresh pepper |
| CN110156627B (en) * | 2019-05-27 | 2021-07-02 | 山西大学 | Method for simultaneous separation of capsanthin and capsaicin by three-phase salting-out extraction |
| CN113603607A (en) * | 2020-12-17 | 2021-11-05 | 贵州玄德生物科技股份有限公司 | Extraction process and production line of natural capsaicin |
| CN114159826A (en) * | 2021-11-30 | 2022-03-11 | 李志军 | Supercritical CO of black tea2Extraction method |
-
2004
- 2004-08-26 CN CNB2004100540078A patent/CN1266226C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1587321A (en) | 2005-03-02 |
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