Study On The Extraction Of Capsaicin From Spicy Chicken Fat And Reifning Of The Fat

The material was spicy chicken fat, the by-products of salted chicken. During theindustrial production of salted chicken, the chicken was immersed in brine containing driedred pepper, and Capsaicinoids dissolved in chicken fat, which made the fat spicy. Spicychicken fat can be obtained by separation the fat floating on the brine. Capsaicin is usedwidely in many fields with huge market prospects, so it is necessary to extract the capsaicinfrom spicy chicken fat. Spicy chicken fat was not pure chicken fat, it contained some oilsoluble components, such as pigment, pectin and free fatty acid, which made the fat can notbe well utilized, so the spicy chicken fat needed refining to remove the impurities.The extraction of capsaicin from spicy chicken fat and refining of chicken fat werestudied in this paper. After the detection method of Capsaicinoids was confirmed, theextraction process of Capsaicinoids from spicy chicken fat using ethanol and were alsoinvestigated. The content of phospholipid and free fatty acid （FFA） decreased afterdegumming-alkali refining process. The adsorption dynamics and adsorption isotherm ofactivated carbon and activated clay for color removal from chicken fat showed the differentadsorption capacities between them. The bleaching process of chicken fat was optimized byresponse surface methodology （RSM）.The HPLC method for detecting Capsaicinoids in chicken fat was performed on aVenus il MP-C₁₈column（5μm，250mm×4.6mm）, with85%（v/v） MeOH-water as mobilephase at a flow rate of1.0ml/min and detected at280nm. It was found that the precision,stability and repeatability of HPLC method were favorable with the R2of the standard curves0.99999for capsaicin,0.99900for dihydrocapsaicin. The content of Capsaicinoids in spicychicken fat was0.4133%.The extracting agent was ethanol, and the optimum extraction process condition was:extracting agent95%ethanol, extraction temperature70℃, extraction time3h and material-extracting agent ratio1:3（g/mL）. The extraction rate could reach51.44%by the process,which couldn’t extract the capsaicin from spicy chicken fat completely, and the extraction ratecould reach90%after extracting three times. Degumming-neutralizing process was performed to disacidify the chicken fat, through the single factor experiments, we could draw the parameters for the degumming process: the phosphoric acid addition was0.2%（w/w）, and the temperature was60°C for30min. Every50g chicken fat needed12%（w/w） NaOH solution2g. To get the lower acid value and higher recovery, the neutralizing process was as follows: the concentration of NaOH was12%, and the temperature was80°C for20min. Among the factors, the concentration of NaOH affected the acid value most, the temperature affected the recovery most.The studies of kinetics of adsorption on the activated carbon and activated clay showed that the adsorption could be described by Freundlich and Langmuir isothermal adsorption model approximately, and it was in accord with Langmuir isothermal adsorption model more. The K value of activated carbon was bigger than activated clay, which means it need less activated carbon to reach the same bleaching effect. The1/n value of activated carbon was a little bigger, which means the bleaching capacity of activated carbon is better than activated clay, but the bleaching capacity of activated clay could last for a logger time. The Qo value showed that activated clay had the bigger maximum adsorption volume. So, the adsorbent in this paper was mixed by activated carbon and activated clay in a certain proportion. The bleaching process was optimized by RSM: m（activated carbon）: m（activated clay）=l:20, the addition of adsorbent was2.9%, temperature was80.6°C. Under this condition, the R value was0.7172and the peroxide value was0.9498. The addition and the proportion of adsorbent affected the R value of chicken fat significantly, and the proportion of adsorbent and bleaching temperature affected the peroxide value of chicken fat significantly.After refining, the R value and phospholipid content of chicken fat decreased as well as the acid value and peroxide value, which could benefit the quality and storage of chicken fat. Adding0.02%TBHQ and0.02%citric acid, and packaged by sealed glass or plastic bottle, the refined chicken fat could store for10months.