CN1911902A - Extraction technology of capsanthin and capsicine - Google Patents
Extraction technology of capsanthin and capsicine Download PDFInfo
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- CN1911902A CN1911902A CN 200610040907 CN200610040907A CN1911902A CN 1911902 A CN1911902 A CN 1911902A CN 200610040907 CN200610040907 CN 200610040907 CN 200610040907 A CN200610040907 A CN 200610040907A CN 1911902 A CN1911902 A CN 1911902A
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- Prior art keywords
- capsanthin
- capsaicine
- mutually
- ethanol
- phase
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 title claims abstract description 74
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 title claims abstract description 66
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 title claims abstract description 66
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 title claims abstract description 66
- 235000018889 capsanthin Nutrition 0.000 title claims abstract description 66
- 239000001688 paprika extract Substances 0.000 title claims abstract description 66
- 235000012658 paprika extract Nutrition 0.000 title claims abstract description 66
- 238000000605 extraction Methods 0.000 title claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 72
- 229960002504 capsaicin Drugs 0.000 claims abstract description 68
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 36
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 22
- 239000012071 phase Substances 0.000 claims abstract description 18
- 239000007789 gas Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 11
- 229910052704 radon Inorganic materials 0.000 claims abstract description 7
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000007791 liquid phase Substances 0.000 claims description 20
- 239000002904 solvent Substances 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 9
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000013557 residual solvent Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 2
- 235000017663 capsaicin Nutrition 0.000 abstract 5
- 239000011261 inert gas Substances 0.000 abstract 1
- 239000012046 mixed solvent Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000000746 purification Methods 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
The capsanthin and capsaicin extracting process includes the following steps: soaking red chili grain in the mixed solvent of ethanol and n-hexane and filtering to obtain filtrate; stilling the filtrate for delaminating phase A of mixture liquid of n-hexane and capsanthin and phase B of mixture liquid of ethanol and capsaicin; heating the phase A to evaporate n-hexane, purifying left capsanthin with ethanol and introducing CO2, N2 or inert gas except radon gas to obtain purified capsanthin; heating the phase B to evaporate ethanol, mixing the left concentrated capsaicin with acetone solution, heating to separate out acetone and obtain purified capsaicin. The present invention has high purity of prepared capsanthin and capsaicin, wide product applying range, low production cost, great output and convenient operation.
Description
Technical field
The present invention relates to a kind of technology of from red pepper, extracting capsanthin and capsaicine.
Background technology
In the prior art, capsanthin and capsaicine are natural foodstuff additive, the method of extraction separation capsaicine and capsanthin mainly is a solvent-extraction process from red pepper at present, adopt the red chilly powder of pulverizing to be the leaching object, the extraction of use single-solvent process, perhaps use saltout isolating method and alkali lye saponification to carry out the method for purification processes, the method for successively using two kinds of solvents to extract is also arranged.There are various impurity in the product that solvent-extraction process obtains, especially tarry odour, pungent etc., if it is it is further refining, general method is to adopt highly basic, strong acid or salt to wash, this method is easily brought heavy metal ion in capsaicine and capsanthin, product purity is low, and yield is low, the production cost height.
Summary of the invention
The object of the invention provides a kind of capsanthin and capsaicine extraction process, the rate of recovery height of capsanthin and capsaicine, and the dna purity height, the yield height, production cost is low, and operation is simple.
Technical scheme of the present invention is: a kind of capsanthin and capsaicine extraction process, and it may further comprise the steps;
1., with the mixing solutions of ethanol and normal hexane the red pepper particle is soaked after-filtration and obtain filtrate;
2., filtrate left standstill layering separates after 30-60 minute, telling normal hexane is that A reaches ethanol mutually and the capsaicine blended liquid phase is the B phase with the capsanthin blended liquid phase, respectively A is handled mutually obtaining capsanthin and reach B handled mutually and obtain capsaicine;
A handled mutually be: heating A phase earlier, the normal hexane volatilization is separated, stay spissated capsanthin liquid; Capsanthin liquid is mixed with ethanol, leave standstill the back layering and separate, obtain ethanol and capsaicine blended liquid phase and capsanthin liquid phase and be C mutually; Feed CO at C in mutually
2Or nitrogen or the rare gas element except that radon gas, residual solvent and the assorted flavor of C in mutually is removed, make purified capsanthin;
B handled mutually be: heating B phase, the ethanol volatilization is separated, stay the capsaicine concentrated solution; The capsaicine concentrated solution is mixed with acetone solvent, leaves standstill the back layering and separate, tell capsaicine and acetone blended liquid phase and be D mutually with other impurity liquid phase; Heating D phase makes the acetone volatilization be separated, and makes purified capsaicine.
Step 1. before, red pepper dry powder is broken into 30-50 purpose red chilly powder, red chilly powder is contacted with water vapor earlier is ripened the cylindricality capsicum particle that is pressed growth 1-2cm, diameter 3-5mm again.
Step 1. in, the concentration of ethanolic soln is 95-97%, preferred concentration is 95%, hexane solution concentration is 90-99%, preferred concentration is 99%, the weight ratio of capsicum particle, ethanol and normal hexane is: 1: 3-4: 2-3.
Step 1. in, the soak time scope is 150-200 minute, the drought condition down capsicum of growth is difficult to extraction, and is long slightly to the time of its immersion.Soaking temperature is 50～65 ℃.
In the processing that A is carried out mutually, with capsanthin liquid phase blended concentration of ethanol be 75-80%, preferred concentration is 75%, capsanthin liquid and alcoholic acid weight ratio are: 1: 3-5.
In the processing that A is carried out mutually, capsanthin liquid mixes the back and was left standstill 200-300 minute with ethanol.
Feeding CO to C in mutually
2Or before nitrogen or the rare gas element except that radon gas, C and ethanol are mixed and layering separates, repeat repeatedly, the remaining capsaicine of C in mutually is separated.
In the processing that B is carried out mutually, the weight ratio of capsaicine concentrated solution and acetone solvent is 1: 3-6.
In the processing that B is carried out mutually, the capsaicine concentrated solution is with after acetone solvent mixes, and the temperature range that leaves standstill is 30-40 ℃.
Step 1., filtrate is heated with D mutually mutually by standing demix, A phase, B and to C mutually in feeding CO
2Or the process of nitrogen or the rare gas element except that radon gas is carried out under vacuum condition.
The present invention compared with prior art has the following advantages: with the red pepper dry grinding, slaking and compressed granulate, improve the total yield of haematochrome and capsaicine, adopt two kinds of solvents: ethanol and normal hexane carry out the leaching of capsanthin and capsaicine simultaneously, simplified operation, and the remaining capsaicine in the capsanthin is carried out the layering separation and purification with ethanol, adopt assorted flavor and trace solvent in the CO2 gas removal capsanthin residual, dissolve peppery plain phase with acetone solvent, the capsanthin that proposes and the purity and the yield height of capsaicine, and production cost is low, is convenient to operation.
Embodiment
A kind of novel process of extracting capsanthin and capsaicine from red pepper may further comprise the steps:
1., dried with red pepper is raw material, with the chillies fragmentation, remove chilli seed, be ground into the red chilly powder of 40 orders (particle diameter 0.45mm), red chilly powder is contacted with the 0.2Mpa saturated vapor, make the red chilly powder thermalization 35 seconds action time, then the red chilly powder after the slaking suppressed the cylindricality capsicum particle of growth 1.5cm, diameter 4mm;
2., the capsicum particle is soaked in the solvent, soak after-filtration and obtain filtrate; Solvent is that concentration is that 95% ethanol and concentration are the mixture of 96% normal hexane, according to the weight ratio of capsicum particle, ethanol, normal hexane is that 1: 3: 3 ratio is mixed the three, soaking temperature is 55 ℃, soak time 150 minutes, under vacuum condition, carry out vacuum tightness 0.015Mpa, the different solubility in ethanol and normal hexane because of haematochrome in the capsicum particle and capsaicine, can extract, promptly haematochrome is dissolved in normal hexane and capsaicine is dissolved in ethanol;
Because of the decomposition temperature of capsanthin is 60 ℃, the temperature of extraction is too high, can cause capsanthin to be decomposed, so extraction process need keep lesser temps, extracts simultaneously at vacuum state and carries out preventing that capsanthin is oxidized.
3., resulting filtrate was left standstill 40 minutes, layering separates, telling the upper strata normal hexane is that A is the B phase with lower floor's 95% ethanol and capsaicine blended liquid phase mutually with the capsanthin blended liquid phase, A is handled mutually obtaining capsanthin and B handled mutually obtaining capsaicine respectively;
The step that A is handled mutually is:
(1), under vacuum state heating A phase, reclaim normal hexane, obtain spissated capsanthin liquid, the boiling point of normal hexane is 68 ℃, its boiling point lowering during vacuum state, with A heat phase three times, Heating temperature is 60 ℃;
(2), the ethanol of capsanthin liquid with 75% concentration is mixed, leave standstill that layering separates after 240 minutes, capsanthin liquid and alcoholic acid weight ratio are: 1: 4, obtain upper strata ethanol and capsaicine blended liquid phase and lower floor's capsanthin liquid phase and be C mutually;
(3), the ethanol of C and 75% concentration is mixed and layering separates, blending ratio repeats 4 times with (2), and the remaining capsaicine of C in mutually is separated;
(4), feed CO at C in mutually
2Gas, CO
2Gas and C residual solvent and the assorted flavor mixed volatilization in mutually, thus residual solvent and the assorted flavor of C in mutually removed, make purified capsanthin;
The step that B is handled mutually is:
(1), under vacuum state heating B phase, reclaim ethanol, obtain the capsaicine concentrated solution; The alcoholic acid boiling point of 95% concentration is 78 ℃, its boiling point lowering of vacuum state, and the decomposition temperature of capsaicine is 100 ℃, with B heat phase three times, Heating temperature is 75 ℃.
(2), with capsaicine concentrated solution and acetone solvent with 1: 5 mixed of weight ratio, under 35 ℃ of temperature condition, leave standstill, layering separates again, tell capsaicine and acetone blended liquid phase and be D mutually with other impurity liquid phase;
(3), under reduced pressure heating D phase, reclaim acetone, make purified capsaicine.
Adopt pulverizing, steam cure among the present invention, the method that reaches compressed granulate makes capsanthin and capsaicine in the raw material of hot pepper be easy to more leach, and is applicable to the continuous countercurrent leaching process, thereby improves total recovery yield of capsanthin and capsaicine.
Adopt two kinds of solvents simultaneously: ethanol and normal hexane carry out the leaching of capsanthin and capsaicine, and with ethanol the remaining capsaicine in the capsanthin are carried out the layering separation and purification, and adopt CO
2Assorted flavor and dissolvent residual in the gas removal capsanthin are further purified capsanthin.
Adopt acetone solvent to dissolve to the capsaicine concentrated solution, layering, separation, thus obtain the higher capsaicine product of purity.
Capsanthin that the present invention makes and capsaicine purity height, its index all reaches the regulation of GB10783-89 after testing, and the assorted flavor of inclusion-free is applied widely, can be used for industries such as food, chemical industry, medicine and makeup.Rate of recovery height of the present invention, the total yield of capsanthin are 95-97%, and the capsaicine total yield is 90-95%, each step reaction is stable, is suitable for scale operation, the output height, simple to operate, ethanol, normal hexane, acetone are all recyclable to be utilized again, and production cost is low.
Claims (11)
1, a kind of capsanthin and capsaicine extraction process, it is characterized in that: it may further comprise the steps;
1., with the mixing solutions of ethanol and normal hexane the red pepper particle is soaked after-filtration and obtain filtrate;
2., described filtrate left standstill the back layering separate, telling normal hexane is that A reaches ethanol mutually and the capsaicine blended liquid phase is the B phase with the capsanthin blended liquid phase, respectively A is handled mutually obtaining capsanthin and reach B handled mutually and obtain capsaicine;
Described A handled mutually be: the described A phase of heating earlier, described normal hexane volatilization is separated, stay spissated capsanthin liquid; Described capsanthin liquid is mixed with ethanol, leave standstill the back layering and separate, obtain ethanol and capsaicine blended liquid phase and capsanthin liquid phase and be C mutually; Feed CO at described C in mutually
2Or nitrogen or the rare gas element except that radon gas, residual solvent and the assorted flavor of described C in mutually is removed, make purified capsanthin;
Described B handled mutually be: heat described B phase, described ethanol volatilization is separated, stay the capsaicine concentrated solution; Described capsaicine concentrated solution is mixed with acetone solvent, leaves standstill the back layering and separate, tell capsaicine and acetone blended liquid phase and be D mutually with other impurity liquid phase; Heat described D phase, make described acetone volatilization be separated, make purified capsaicine.
2, capsanthin according to claim 1 and capsaicine extraction process, it is characterized in that: described step 1. before, red pepper dry powder is broken into 30-50 purpose red chilly powder, described red chilly powder is contacted with water vapor earlier be ripened the cylindricality capsicum particle that is pressed growth 1-2cm, diameter 3-5mm again.
3, capsanthin according to claim 1 and capsaicine extraction process, it is characterized in that: described step 1. in, the concentration of described ethanolic soln is 95-97%, described hexane solution concentration is 90-99%, and the weight ratio of described capsicum particle, described ethanol and described normal hexane is: 1: 3-4: 2-3.
4, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: described step 1. in, the soak time scope is 150-200 minute, soaking temperature is 50～65 ℃.
5, capsanthin according to claim 1 and capsaicine extraction process, it is characterized in that: in the processing that described A is carried out mutually, with the described concentration of ethanol of described capsanthin liquid phase blended be 75-80%, described capsanthin liquid and described alcoholic acid weight ratio are: 1: 3-5.
6, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: in the processing that described A is carried out mutually, described capsanthin liquid mixes the back and was left standstill 200-300 minute with ethanol.
7, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: feeding CO to described C in mutually
2Or before nitrogen or the rare gas element except that radon gas, described C and ethanol are mixed and layering separates, repeat repeatedly, the remaining capsaicine of C in mutually is separated.
8, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: in the processing that described B is carried out mutually, the weight ratio of described capsaicine concentrated solution and acetone solvent is 1: 3-6.
9, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: in the processing that described B is carried out mutually, described capsaicine concentrated solution is with after acetone solvent mixes, and the temperature range that leaves standstill is 30-40 ℃.
10, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: described filtrate was left standstill 30-60 minute.
11, capsanthin according to claim 1 and capsaicine extraction process is characterized in that: described step 1., described filtrate is heated with described D mutually mutually by standing demix, described A phase, described B and to described C mutually in feeding CO
2Or the process of nitrogen or the rare gas element except that radon gas is carried out under vacuum condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610040907 CN1911902A (en) | 2006-08-04 | 2006-08-04 | Extraction technology of capsanthin and capsicine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610040907 CN1911902A (en) | 2006-08-04 | 2006-08-04 | Extraction technology of capsanthin and capsicine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1911902A true CN1911902A (en) | 2007-02-14 |
Family
ID=37720995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610040907 Pending CN1911902A (en) | 2006-08-04 | 2006-08-04 | Extraction technology of capsanthin and capsicine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1911902A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101696327A (en) * | 2009-10-27 | 2010-04-21 | 青岛赛特香料有限公司 | Method for removing phospholipid from capsanthin by using low-molecular-weight fatty acid as entrainer |
| CN101906254A (en) * | 2010-07-20 | 2010-12-08 | 安阳市晶华油脂工程有限公司 | Method for extracting capsaicin ointment from dimethyl ether |
| CN102079883A (en) * | 2010-11-22 | 2011-06-01 | 武城县英潮经贸有限公司 | Novel process for extracting capsanthin and chilli extract by composite solvent |
| CN101338080B (en) * | 2008-05-05 | 2011-09-21 | 苏州市兴科现代中药工艺装备开发有限公司 | Method for removing capsaicin in production process of capsanthin pigment |
| CN102516802A (en) * | 2011-12-12 | 2012-06-27 | 山东凯斯达机械制造有限公司 | Method for extracting capsicum red pigment and capsaicin |
| CN102604417A (en) * | 2011-12-15 | 2012-07-25 | 武城县英潮经贸有限公司 | New technology for separating haematochrome and pectin from capsanthin centrifugate |
| CN102827491A (en) * | 2012-08-22 | 2012-12-19 | 孙华田 | Method for extracting paprika red pigment by concentrated liquid detergent |
| CN101747657B (en) * | 2009-12-22 | 2013-01-09 | 晨光生物科技集团股份有限公司 | Industrial method for improving quality of capsicum red pigment |
| CN102898865A (en) * | 2012-11-12 | 2013-01-30 | 河北东之星生物科技股份有限公司 | Method for preparing capsanthin |
| CN109181353A (en) * | 2018-09-28 | 2019-01-11 | 晨光生物科技集团股份有限公司 | A method of improving capsicum red pigment absorption ratio |
-
2006
- 2006-08-04 CN CN 200610040907 patent/CN1911902A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338080B (en) * | 2008-05-05 | 2011-09-21 | 苏州市兴科现代中药工艺装备开发有限公司 | Method for removing capsaicin in production process of capsanthin pigment |
| CN101696327B (en) * | 2009-10-27 | 2012-10-17 | 青岛赛特香料有限公司 | Method for removing phospholipid from capsanthin by using low-molecular-weight fatty acid as entrainer |
| CN101696327A (en) * | 2009-10-27 | 2010-04-21 | 青岛赛特香料有限公司 | Method for removing phospholipid from capsanthin by using low-molecular-weight fatty acid as entrainer |
| CN101747657B (en) * | 2009-12-22 | 2013-01-09 | 晨光生物科技集团股份有限公司 | Industrial method for improving quality of capsicum red pigment |
| CN101906254A (en) * | 2010-07-20 | 2010-12-08 | 安阳市晶华油脂工程有限公司 | Method for extracting capsaicin ointment from dimethyl ether |
| CN102079883A (en) * | 2010-11-22 | 2011-06-01 | 武城县英潮经贸有限公司 | Novel process for extracting capsanthin and chilli extract by composite solvent |
| CN102079883B (en) * | 2010-11-22 | 2013-05-22 | 武城县英潮经贸有限公司 | Novel process for extracting capsanthin and chilli extract by composite solvent |
| CN102516802A (en) * | 2011-12-12 | 2012-06-27 | 山东凯斯达机械制造有限公司 | Method for extracting capsicum red pigment and capsaicin |
| CN102604417A (en) * | 2011-12-15 | 2012-07-25 | 武城县英潮经贸有限公司 | New technology for separating haematochrome and pectin from capsanthin centrifugate |
| CN102827491A (en) * | 2012-08-22 | 2012-12-19 | 孙华田 | Method for extracting paprika red pigment by concentrated liquid detergent |
| CN102898865A (en) * | 2012-11-12 | 2013-01-30 | 河北东之星生物科技股份有限公司 | Method for preparing capsanthin |
| CN102898865B (en) * | 2012-11-12 | 2014-06-04 | 河北东之星生物科技股份有限公司 | Method for preparing capsanthin |
| CN109181353A (en) * | 2018-09-28 | 2019-01-11 | 晨光生物科技集团股份有限公司 | A method of improving capsicum red pigment absorption ratio |
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