Study On Green Extraction Technology Of Capsaicin

There are many capsincin products in the market,but many are extracted by6#solvent oil even some are chemical synthesis.Tt is forbidded to directly use in food in codex of food additive,To solve the problem of directly use capsincin in food and ensure the capsincin products have better flavor, In this paper, Capsicum chinense in Hainan is used as raw material, Studing ton the extracting technology of food capsaicin by using Ethanol-Ultrasonic Wave, Edible-oil-Ultrasonic Wave and Supercritical CO2, Producing Oleolesin capsicum based on the best extracting technology, Distinguish the different among the products and twilight oleolesin capsicumFirstly presenting the extracting technology of food capsaicin with ethanol by ultrasonic waves using Capsicum chinense as raw materials, The best extracting technology with ethanol by ultrasonic waves was:ultrasonic treatment time was30minutes, particle size was80, the extracting temperature was50℃, ratio of raw materials to solution was1:20. Secondly presenting the extracting technology of food capsaicin with edible-oil-ultrasonic wave,The best extracting technology with Edible-oil-Ultrasonic Wave was:particle size was20, ultrasonic treatment time was50minutes, the extracting temperature was50℃, ratio of raw materials to solution was1:10, ultrasonic power was100W. Thirdly study on supercritical CO2extraction process of food capsaicin from Capsicum chinense, The best extracting technology with supercritical CO2was:extraction pressure was300bar, extraction time was90min, particle size was80, extraction temperature was35℃, entrainer was water.Comparative of the three different extracting technology, the results showed that Ethanol-Ultrasonic Wave and Supercritical CO2suitable for extracting capsincin, Compare the two products which were produced by Ethanol-Ultrasonic Wave and Supercritical CO2with twilight oleolesin capsicum, the GC-MS analysis results showed that Volatile odorant in twilight oleolesin capsicum more than the two products.but the result of sensory evaluation showed that the different among the three products was very little, They could be replaced by each other.But there is no toxic solvent residual in the products which were produced by Ethanol-Ultrasonic Wave and Supercritical CO2, They are green and healthy food and could directly use in food, Above all it have obvious advantage compare with the products which was sold in the market.