Extract The Natural Antioxidants From Pepper Seeds And Research Its Biotogica] Activity

With the improvement of people’s living standards, food safety hasbecome a worldwide problem, people pay more attention for healthy eating.At present, the BHT, BHA, TBHQ and other synthetic antioxidants are addedand long-term used in food industry, which is harmful to people’s health.It is imperative to manufacturethe low toxicity food antioxidants,especially natural, nutritious and "green" antioxidants, to solve issuesfor food oxidative deterioration in storage and process.Pepper contains a variety of antioxidants as the important vegetableand spices. Today,people pay more attenation to the situation ofproduction, research and application of capsanthin, oleoresincapsicum, capsaicine and hundreds of related products.However, morethan50%of the dry weight of the peppers seeds is often ignored. Thisexperiment will study the natural antioxidants from pepper seeds and itsbiological activity.This paper research the way to extract flavonoids from the pepperseeds.we conclude that60%ethanol extract flavonoids is better than thatof methanol circumfluence and60%ethanol column;flavonoids is mainantioxidant in pepper seeds by uv scanning,but does not rule out theexistence of other antioxidant;Pepper seed extraction’s activity isabout6days,60%-70%alcohol and enzyme extraction’s antioxidanteffect is better in3days, and it’s better to use enzyme and increasesolid-liquid ratio to improve the amount of extracted flavonoids;it hasbetter anti-grease oxidation effect to add chilli seed alcohol solubledirectly than the ethyl acetate extraction method;The antioxidant capacity about0.043%-0.056%flavonoids content can replace even betterthan the positive control of0.02%BHT.From the "turning waste into treasure"view,we study the naturalanti-oxidant properties of pepper seeds,the extraction process and newideas for exploring new natural antioxidants.