Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

doi:10.7506/spkx1002-6630-201002014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 60-62.doi: 10.7506/spkx1002-6630-201002014

Previous Articles Next Articles

Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

ZHANG Jing，SHI Lei-ling，LI Hui-ping，JIA Hong-ling

College of Chinese Medicine Material, Jilin Agricultural University, Changchun 130118, China

Received:2009-02-01 Revised:2009-08-21 Online:2010-01-15 Published:2010-12-29
Contact: ZHANG Jing， E-mail:zhjing0701@163.com

Abstract

Abstract:

The optimal hot ethanol reflux extraction process of capsicum oleoresin from powdered Chaotianjiao chili variety was investigated using orthogonal array design for achieving the compromise among higher yield and relative contents of capsaicin and capsanthin in it. Results showed that an optimal compromise was obtained using three-times reflux extraction with 95% ethanol at 70 ℃ and 1:10 liquid/solid ratio (g/mL) for 5 h each time. In addition, the effect of particle size of chili powder on the above indexes was examined.

Key words: capsicum oleoresin, capsanthin, capsaicin, orthogonal test

CLC Number:

ZHANG Jing，SHI Lei-ling，LI Hui-ping，JIA Hong-ling. Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin[J]. FOOD SCIENCE, 2010, 31(2): 60-62.

[1]	FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing. In Vivo Antioxidant Activity and Hypolipidemic Effect of Capsanthin and Capsaicin [J]. FOOD SCIENCE, 2021, 42(5): 201-207.
[2]	YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang. Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling [J]. FOOD SCIENCE, 2021, 42(4): 233-239.
[3]	YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao. Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking [J]. FOOD SCIENCE, 2020, 41(6): 304-309.
[4]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[5]	LI Zhihua, WANG Tian. Progress in Understanding the Bioavailability, Physiological Functions and Mechanisms of Action of Capsanthin [J]. FOOD SCIENCE, 2020, 41(11): 259-266.
[6]	NIU Yuqi, MA Xiaofei, LI Hui, ZHANG Jingxuan, GAO Wenhui. Rapid Determination of Nine Inedible Pigments in Capsanthin by QuEChERS Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(10): 311-316.
[7]	YA Yu, JIANG Cuiwen, LI Tao, TANG Li, NING Dejiao, YAN Feiyan, XIE Liping. Highly Sensitive Determination of Capsaicin Based on Nitrogen-Doped Graphene Oxide Modified Carbon Paste Electrode [J]. FOOD SCIENCE, 2017, 38(22): 211-215.
[8]	WANG Yuanwei, LIU Xiong. Advances in Hypoglycemic and Hypolipidemic Mechanisms of Capsaicin [J]. FOOD SCIENCE, 2016, 37(9): 227-231.
[9]	CHENG Yajiao, WANG Qianqian, LU Hongjia, YOU Yuming, YE Min, QIN Xiaoli, LIU Xiong*. Effect of Capsaicin on Intestinal Health in Diabetic Rats [J]. FOOD SCIENCE, 2015, 36(9): 154-159.
[10]	JIA Hongfeng, DENG Hong, LIANG Aihua*, WANG Xin, LIN Dan, YAN Liqiang, YI Yuwen, WANG Liangyun. Determination of Capsaicinoids and Classification of Pungency Level in Sichuan Cuisine Dishes [J]. FOOD SCIENCE, 2015, 36(4): 152-157.
[11]	LU Hong-jia, CHEN Zhao-jun, ZHENG Long-hui, SU Xin-feng, LIU Xiong. Effect of Capsaicinoid Dose on Serum Lipids, Hepatic Lipids and Cecum Environment in Ovariectomized Rats [J]. FOOD SCIENCE, 2014, 35(3): 203-208.
[12]	YE Min, ZHANG Lei, WANG Qian-qian, LIU Qing-qing, LIU Xiong. Intestinal Health Effect of Capsaicin and Sanshool in Female Sprague-Dawley Hyperlipidemia Rats [J]. FOOD SCIENCE, 2014, 35(21): 190-195.
[13]	CHEN Zhao-jun, LIU Yun, LU Hong-jia, GUO Ting, LIU Xiong*. Hypolipidemic Effects of Numb-Tasting Components of Zanthoxylum bungeanum Combined with Capsaicin at Various Ratios on Rats [J]. FOOD SCIENCE, 2014, 35(19): 231-235.
[14]	CAO Jian-lan1, LU Qiao2, ZHANG Yu3,*. Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation [J]. FOOD SCIENCE, 2014, 35(12): 60-64.
[15]	ZHONG Ping，WANG Pin-pin. Optimization of Microwave Extraction of Total Phenols from Magnolia Bark by Orthogonal Array Design [J]. FOOD SCIENCE, 2013, 34(8): 82-84.

Optimization of Hot Ethanol Reflux Extraction of Capsium Oleoresin for Compromise among Higher Yield and Relative Contents of Capsaicin and Capsanthin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments