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Studies on Capsaicin’s Extraction, Purification and Its Sensory Properties

Author: XuXiuLan
Tutor: ChenZongDao；ZhaoGuoHua；ZuoJianQuan
School: Southwestern University
Course: Of Food Science
Keywords: Capsaicin Extraction Purification Sensory properties Research
CLC: TS201
Type: Master's thesis
Year: 2006
Downloads: 431
Quote: 7
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Abstract


Capsaicin is the primary spicy component in hot peppers, capsaicin has physiological activity and the abirritation and diminishing inflammation strongly. At present, it is used as additive in the food and chemistry industry, and as pain-killer used widely in medicine industry. Piquancy is a strong pungent sapor. It may stimulate the sapor nerve of tongue and oral cavity ,and at the same time, it can stimulate skin verve and trigeminal and the mucilaginous velum of the nasal cavity, consequently bring the keenly feel and the especial burn sense . These chemical sense play a role in the food , which can improve the consumers’ acceptance to the products. This paper used the standard capsaicin and dihydrocapsaicin to study the method of measureing capsaicin in the red hot pepper by HPLC, and methods for capsaicinoids’ extraction, purification and sensory properties of its piquancy. The results indicated as follows:1. A series of the condition of HPLC are determined through criterion research. The para- meter as follows : chromatogram column is reverse HypersiL C18（5μm, 250mm×4.6mm）, LC-10AT pump, SPD-10A detector and measured wavelengh is 279nm, solvent is methanol and （phosph-acid: water =1:100） （3:1）, velocity of flow is 0.6 mL/min , injection volume is 20μL, temperature of the column is 40℃. In this measured condition , the time of apex of capsaicin and dihydrocapsaicin is 7.783min and 9.854 min respectively. The content of capsaicinoids（capsaicin and dihydrocapsaicin） in the pericarp and seed of the material is 0.286% and 0.122% respectively, which is according to the reports basically .The recoveries were 100.50% andl00.11% for capsacin and dihydrocapsacin respectively. Compared with other ways, this method is more rapid, exact, simple and convenient. 2. Capsaicinoids of the hot peppers is extracted by solvent method, the single factor tests ,orthogonal experimental designs and variance analyses were applied to optimize the manipulation parameters of solvent method . the optimal parameter as follows : granularity of raw

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science
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