Extraction And Elimination Capsaicinoids Of Paprika Oleoresin & Purification Of Capsanthin

Capsanthin is a kind of natural carotenoids edible red pigments withhigh color value. Capsanthin is not only safe for use without side effect,but also salubrious, such as antioxidation, modulating immune systemactives and so on. So capsanthin is widely used in the fields of food,pharmaceutical, cosmetic, children's toy and so on. In China, there areplentiful of capsicums, and the capsicums have many different species.So it should have bright future for us to study the extraction andpurification of capsanthin from hot red peppers.In this paper, Chilli in Henan is used as raw material. Thetechnological parameters of extracting process of capsanthin wereoptimized. The new methods of eliminating capsaicinoids from paprikaoleoresin and the analysis methods of the capsaicinoids in paprikaoleoresin and in capsanthin by HPLC were investigated. The method ofpurification of capsanthin was studied systematically. The stability of thecapsanthin was also studied. The main contents and results ofexperiments are as followings:1. Chilli in Henan was used as raw material to extract capsanthinby using Soxhlet extractor. Considering extraction effects and economiccost, the result indicated that acetone can be as the best extracting solvent,the ratio of raw solvent to material is 5:1 mL/g, and extraction time is 2hours. After distilled solvent, the paprika oleoresin with high color valuewas got.2. The effect of eliminating capsaicinoids from paprika oleoresin byquaternary ammonium salts as phase transfer catalyts was studied by thefollowing way, The paprika oleoresin was stirred with adding 3.0 mol/LNaOH and 0.05 mol/L cetrimonium bromide for 1 h at 50℃. The result is that the quatemary ammonium salts were useful for eliminatingcapsaicinoids from paprika oleoresin, the elimination ratio of capsaicinget 90.5%. This method can eliminate capsaicinoids mostly and it is veryconvenient.3. The capsaicinoids in paprika oleoresin was analyzed by the twomeans: high performance liquid chromatography(HPLC) and Massspectrum(MS). The investigation indicated that HPLC can detectcapsaicin,dihydrocapsaicin,nordihydrocapsaicin and the totalconcentrations of capsaicinoids without standard capsaicin. The bestconditions of HPLC was consisted of Hypersil ODS C₁₈ (5μm, 250mm×4.6 mm), the mobile phase was V (CH₃OH)/V(H₂O)=70:30 with aflow rate of 1.0 mL/min, the temperature of determination is 25℃andwave length at 280 nm.4. Defatted capsanthin by sodium hydroxide solution from paprikaoleoresin and separated it by silica-gel column, the capsanthin was gained.the stability of capsanthin was also studied The studies indicated thatpaprika oleoresin was hydrolyzed by 3.75 mol/L sodium hydroxidesolution at 50℃for 4 h, then eliminating aliphatic sodium salt by Al₂O₃column after paprika oleoresin was washed by saturation sodium chlorideand extracted by petroleum ether, finally separated the defatted paprikaoleoresin by silica-gel column with petroleum ether -acetone (V:V=10:1)as eluent, capsanthin (E=605) was got. The capsanthin was determinedby Infrared spectroscopy, UV and ¹HNMR. The result showed that thecapsanthin is more instability than the undefatted capsanthin in the samecondition.