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Studies On Extraction,Separation And Stability Of Capsanthin From Capsicum

Posted on:2011-05-24Degree:MasterType:Thesis
Country:ChinaCandidate:X L HanFull Text:PDF
GTID:2231330371999997Subject:Agricultural Products Processing and Storage
Abstract/Summary:PDF Full Text Request
Capsanthin is a kind of natural red pigments with high color value. My chili is rich in resources. So it should have bright future for us to study the extraction of capsanthin from hot red peppers. The present study focus on the capsanthin of hot pepper extraction, purification and its stability activity. The main reseach contents and results are as follows:1.Capsanthin compounds in hot pepper were determined by high-performance liquid chromatography. The regressive equation of standard curve is Y=11426990X+15313.26, R2=0.9982. Through the precision test, repeatability test, plus sample recovery tests proved the feasibility of the method.2.Capsanthin were extracted by vibration extraction, ultrasonic extraction and microwave extraction. Meanwhile the orthogonal experimental design is also performed to get the optimal extraction conditions:the ultrasonic extraction, the ratio of material and alcohol was l:20(g/mL), the time need of ultrasonic extraction was25min, the temperature need of ultrasonic extraction was35℃. The capsanthin can be obtained in the proportion of0.103%under this condition.3.With KOH dosage, ethyl ether usage and standing time to influence factors in order to capsanthin purity index, the orthogonal&rotable experimental design, together with Statistical analysis and response surface graph analysis is also performed to get the upmost purity and optimal condition:the quantity of KOH is5.39ml, the quantity of ether is15.57ml, the time is2.34h, the purity of capanthin could reach the height of17.2%, which was approximately6.14times higher than the previous2.8%.4.the stability of the capsanthin was also studied on illumination, temperature, pH, oxide compound and restore objects, metal ions and carbohydrate. The result is capsanthin was stable with the conditions which were as follows:pH was3-12, the temperature was25-70℃, it was also stable with carbohydrate, restore objects and K+、Ca2+、Na+、Mg2+Zn2+. It was unstable with oxide compound and Cu2+、Fe2+.The research provided important theoretical and practical guidances for exploiting and using of capsanthin resource.
Keywords/Search Tags:capsanthin, HPLC, extraction, purification, stability
PDF Full Text Request
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