Study on extraction of capsaicin by hot dipping

Authors

ZHANG Xiaoxu, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry ﹝Beijing Technology and Business University﹞, Beijing 100048, China; Beijing Higher Institution, Enginee
LIU Hongqin, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry ﹝Beijing Technology and Business University﹞, Beijing 100048, China; Beijing Higher Institution, Enginee
ZHOU Xiqin, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry ﹝Beijing Technology and Business University﹞, Beijing 100048, China; Beijing Higher Institution, Enginee
YAN Jiang, Beijing Taste Food Source Technology Co., Ltd., Beijing 101200, China
XU Baocai, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry ﹝Beijing Technology and Business University﹞, Beijing 100048, China; Beijing Higher Institution, Enginee

Abstract

Capsaicin with high purity has anti-inflammatory, bacteriostatic, analgesic and insecticidal effects, and is widely used in the pharmaceutical industry. Capsaicin was extracted from capsicum by hot dipping method, and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment. The results showed that the optimum extraction conditions were blanching temperature 60 ℃, extraction temperature 40 ℃, extraction time 3 h and chopping degree 0.5 cm (edge length). Under the condition the extraction rate of capsaicin could reach to 0.27%. Compared with the traditional ethanol reflux method, ultrasound-assisted organic solvent method and other methods of capsaicin extraction, such as decompression internal boiling method, the extraction rate of capsaicin had been significantly improved.

Publication Date

3-28-2019

First Page

209

Last Page

213,236

DOI

10.13652/j.issn.1003-5788.2019.03.037

Recommended Citation

Xiaoxu, ZHANG; Hongqin, LIU; Xiqin, ZHOU; Jiang, YAN; and Baocai, XU (2019) "Study on extraction of capsaicin by hot dipping," Food and Machinery: Vol. 35: Iss. 3, Article 37.
DOI: 10.13652/j.issn.1003-5788.2019.03.037
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/37

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