Study On Extraction And Purification Of Capsanthin

Capsanthin is a kind of natural red pigment with high color value.Capsanthin is not only safe for use,but also salubrious,such as anticancer.So capsanthin is widely used in the fields of food,pharmaceutical,cosmetic,children's toy and soon. In China,there are plentiful of capsicums and thecapsicums have many different species.So it should have bright future for us to study the extraction of capsanthin from hot red peppers. In this paper, the capsanthin were extrcted from the dried capsicum by supercritical fluid extraction directly.We compared the effects of microwave-assisted solvent extraction and ultrasound-assisted solvent extraction methods ,and purification of capsanthin by supercritical fluid extraction and molecular distillation were studied.High-quality capsanthin were prepared.The color value, the absorption ratio and stability of the capsanthin were campared. The result shows:(1) The effects of the raw material particle size and the extraction solvent on the extraction were studied, results showed that: the raw materials 20 60 mesh size screen will gain a high extraction.After comparison, acetone was selected as the extraction solvent.(2) The tests were optimized through good single factor selecting and Response Surface Methodology. The predicted values were obtained by equation very well.The microwave-assisted extraction process optimal conditions are: Solid/liquid rate of 1:10, microwave power 130W, the extraction time 6min. The absorbance of the obtained capsanthin solution is 0.705.The ultrasound-assisted extraction optimal condition is: Solid/liquid rate is1:25, the ultrasonic wave power is 120W, the extraction time is 37min, temperature is 75℃, The absorbance of the obtained capsanthin solution is 0.776. The time of two auxiliary extraction methods are less than that of traditional heating in water bath extraction, and the effec of the auxiliary extraction t are beter.(3) The granularity of the material, extraction pressure, extraction temperature, extraction time and entrainer were studied through single-factor experiments and orthogonal experimental design.The most efficient extraction conditions of capsanthin from the dried capsicum by supercritical fluid extraction directly were:The granularity of the peel in capsicum is 40-eye to 80-eye, extraction pressure is 22MPa, extraction temperature is 40℃, extraction time is about 2 hours, the option of ethanol as entrainer. The yield of extracted capsanthin is 3.19 percent ,the color value is 160.27, and the absorption ratio is1.012.(4)Through single-factor experiments and orthogonal experimental design,the most efficient purification conditions of capsanthin by supercritical fluid extraction and molecular distillation were studied. The optimal conditions by supercritical fluid purification are as follows: extraction time is 2 hours, extraction temperature is 40℃, extraction pressure is 25Mpa. The color value of capsanthin is 163.19, and the absorption ratio is 1.062. The purification optimal conditions by molecular distillation are: Feed temperature is 30℃, feed flow rate is 20mL/min, therate of thinfilm evaporator is 300r/min, evaporation temperature is 40℃.The color value of capsanthin is 173.24, and the absorption ratio is 1.005.(5) The stability of obtained capsanthin were studied,and the experimental results showed that: Capsanthin is easy to dissolve in the oil-based solvent, and difficult to dissolve in the water .The capsanthin used as reference substance and extracted capsanthin have good resistance to acid , alkali ,in door natural light , ultraviolet ray and preservative. However , when exposed to the out door sun shine, it fades with in certain hours. The capsanthin has little resistance to High temperature. The higher of the temperature ,the more distructive effect on the stability of the capsanthin .The Na⁺,K⁺,Mg²⁺,Zn²⁺,Fe³⁺did not produce a significcant effect on the stability of capsanthin. Sn²⁺,Cu²⁺,Al³⁺ had significant destructive effect on the stability of the capsanthin.The capsanthin had better endurance capability against oxidizing agents and had less resistance capability against reducing agents. The capability against reducing agents is inversely proportional to the concentration .Sorbic acid had no significant effect on the stability of four kinds of capsanthin.