Pepper,and,capsaicin,extractio health Pepper and capsaicin extraction method

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Nearly 1/4of the world's population often eat it. China is one of the earliest countryuse the pepper as pharmaceutical raw materials. Chinesemedicine use chili to treat stomach cold, rheumatism embolism. Pepper’scultivation throughout the world. Collectively referred to as Capsicum, due tothe different origin of its name there are many different names, strong spicyin Africa, India and China called chillies, produced in Spain, Hungary, the lowdegree of spicy chili called paparika, spiciness between the two is known as redpeppers. The Chinese pepper planting large country, there are five to sixmillion acres of peppers. In China,there are divided Fujian millet chili, Sichuan pod pepper, southern claw pepper, Henan cherry pepper, Shandong red peppers, etc. Its spicy contentdue to the different origin of chili and the different parts of pepper are different.Generally the fruit endodermal block organization and diaphragm organizations.The high content of peel middle, and picking time and save different methods indifferent periods can influence the content of capsaicin. Spicy ingredientscontained in the pepper fruit of capsaicin, is dihydro-capsaicin, highcapsaicin, high-dihydro capsaicin, octanoyl of Vanilla amine, pigmentcryptoxanthin, capsanthin the trace Capsorubin, carotene, containing vitamin C,citric acid, tartaric acid, malic acid and so on. The depth development of newproducts about chili and applications in medicine and health care is graduallybeing recognized. In Mexican, a chili enterprise with annual sales of up to 4billion RMB. In the United States, researchers extract capsaicin fromthe pepper, can be used for anti-inflammatory, analgesic, anesthetic, and drugtreatment. The price of one kilogram of high purity capsaicin can reach tens ofthousands of dollars.The preparation method of capsaicin manufacturerextract capsaicin: (1) extract from natural Pepper system, early capsaicinextract from dry red pepper, extraction with an organic solvent after crushing,and concentrated to give a dark red to orange red oily liquid. Ether extractcolor darker than ethanol extraction of color, a little sticky. This oilcollectively called as capsicum oleoresin in the international market. Its mainingredient is capsaicin, dihydro-capsaicin, Are two dihydro capsaicin, highdihydropyridine capsaicin, capsanthin, carrot pigment, and citric acid,tartaric acid, malic acid, and other ingredients. Usually accounts for about 1%of the weight of dried fruit. The Oleoresin Capsicum through diethyl ether,dilute ethanol, and an aqueous alkaline solution, or concentrated furtherextracted with petroleum ether, dichloroethane, etc. solvent, crystallized frompetroleum ether or n-oxide crystallization can be obtained crude capsaicin.Using gas chromatographic to analysis the crude capsaicin crystallinecomponent. Which accounted for 76% -96% capsaicin and dihydro pepper alkalicontent. The researchers used high-concentration ethanol extraction capsanthin,a low concentration of ethanol extract of capsaicin. Capsaicin of 6% to 8% and3% to 4% of capsanthin were extracted from the dried chili. First they use alow concentration of ethanol extracted from dried chili powder, pepperoleoresin capsaicin solution. The capsaicin solution was concentrated to givethe crude product of capsaicin. The process is simple, low cost, the use ofacetone, petroleum ether, 95% Ethanol capsicum oleoresin and the solvent as aresult, and then ether to give the crude crystalline capsaicin, and purified bycolumn chromatography on silica gel to give the pure product of capsaicin. Wasalso a direct high yield capsaicin extracted from fresh green chili. The freshchilli powder pulverized frozen, and dried with acetone, ether, aqueousmethanol, and an aqueous alkaline solution extract capsicum oleoresin, get acapsaicin crude in ether. Get pure capsaicin from Petroleum ether andrecrystallized. Yield was 1.12% of the dried chili. (2) Preparation from biologicalcell cultivating. The capsaicin research in many countries was no longersatisfied with the system from natural pepper capsaicin, but use of abiological cell technology to produce more and faster capsaicin. Researchersfrom natural pepper meat-like body, the cells will be taken by its embedding andfixed, was suspended in 5 liters of an aqueous culture liquid, after 32 daysthe pepper alkali content is achieve a high degree, if extend the incubationtime, chili alkali content will increase. (3) chemical synthesis methods take highpurity capsaicin is very difficult due to the natural pepper have manyanalogues of capsaicin. People trying to get a successful synthetic capsaicin.Researchers use triphenylphosphine and 6 - bromo-acid as raw materials. Throughfour-step reaction, the synthesis of a sample of the extract obtained isidentical to the pure capsaicin. The total yield is 26.6%.Source:http://www.cospcn.com