Why the production process of chili pigment powder to remove iron

Capsicum pigment extraction and refining process overview: natural plant pigments as an important part of the coloring agent, widely used in food processing, medicine and cosmetics and other closely related to human health industry. Compared with synthetic pigments, natural plant pigments have sufficient source of raw materials, no toxic side effects on the human body, and most of the natural pigments have certain physiological functions, such as natural β-carotene in the prevention of cancer, anticancer and cardiovascular disease prevention, etc., has a significant role. With the development of biotechnology, the research and development of natural plant pigments have received increasing attention, and their application has a wide range of prospects for development. Capsaicin is one of the hotspots of natural pigment research, which is a mixed pigment containing a variety of pigment components, including capsaicin (Capsanthin), capsaicin (Capsorubiu), cryptoxanthin (Crgtoxabthin), and other red pigments and yellow pigments such as violet yellow, yellow spirit. The current chili pepper pigment products are mainly chili red pigment, which belongs to the carotenoids in the complex enone class, for chili red pigment, chili red pigment and β-carotene mixture, it is safe and non-toxic, can be digested and absorbed by the human body, and converted into vitamin A in the human body. chili red pigment appearance of a deep red viscous oily liquid, can be arbitrarily soluble in vegetable oils, acetone, ether, trichloromethane, hexane, easily soluble in ethanol, a little difficult to dissolve. ethanol, slightly insoluble in propanetriol, insoluble in water, stable to acid and alkali (better stability in acidic environment), not easy to be destroyed under heating conditions, and has strong coloring power and good dispersion, but poor light resistance, oxidation resistance, wavelengths of 210 ~ 440nm, especially 285nm UV light can make it fade, add L-ascorbic acid to improve its light stability, add flavonoids and polyphenols and other substances can be used as antioxidants, but it can be used as an antioxidant, as an antioxidant. The addition of L-ascorbic acid can improve its light stability, and the addition of flavonoids and polyphenols can be used as antioxidants. Capsicum red has bright color and high color value, and its color intensity is 10 times that of other pigments. Based on the above characteristics of chili pigment, scholars at home and abroad have carried out a lot of research on it, and several mature extraction and separation methods have been formed. The author of the chili pepper pigment extraction and refining technology and other aspects of the research results for a brief introduction, while looking forward to the future of chili pepper pigment research trends.1 several typical chili pepper pigment extraction and refining method 1.1 organic solvent extraction method according to the physical and chemical properties of chili pepper pigment, the industry more than take the following method for extraction: the ripe and dried fruits of Solanum chili pepper pericarp crushed with ethanol, acetone, isopropanol or n-hexane and other extraction. The extracts were made with ethanol, acetone, isopropanol or n-hexane. Considering the natural red pepper contains capsaicin, capsaicinoids, chili oil and other components, of which capsaicin, capsaicinoids have a spicy taste, high temperature produces irritating vapors, so in the process of refining chili pepper pigment must be removed. From the structure of capsaicin contains amide bonds, the molecule contains a hydroxyl group, is a polar compound, its crystals appear as a monoclinic prism or rectangular, melting point of 61 ℃, soluble in dilute ethanol, hexyl ether, acetone, ethyl acetate and other solvents and alkaline aqueous solution. Considering the different solubility of paprika mixture and capsaicin in different solvents, the solubility difference between the two can be utilized for dehazing. He Wenzhi et al [5] based on the principle of hexane extraction method, the use of paprika red pigment is easy to dissolve in hexane and capsaicin is more difficult to dissolve in the nature of hexane will be separated, the operating steps are as follows: weighing by the de-sticking, seeding, crushing of red pepper powder, acetone as the extractant for the atmospheric pressure extraction operation, the extract at a temperature of 90 ℃, the vacuum degree of 0.09 MPa conditions for The extract was concentrated by decompression distillation at a temperature of 90 ℃ under a vacuum of 0.09 MPa, and the acetone was recovered at the same time. The extraction of paprika with acetone is essentially a mass transfer process between liquid and solid through the interphase contact surface, and the speed of the mass transfer rate determines the size of the mass transfer equipment and the operation time. In order to improve the mass transfer rate, a Soxhlet extractor was used for the extraction of dried paprika in powder form. A certain amount of concentrated crude paprika product was weighed and extracted with a certain amount of n-hexane, and the experimental results are shown in Table 1.The color value was defined as the absorbance of the extract per unit mass of raw material. The method is simple, the recovery of pigment is large, the product yield is high, but the color value of the product is small. Since the negative correlation between color value and spiciness indicates that the method is not thorough enough, it can be used in the case of chili red as the main product and the requirement of capsaicin content is not very demanding. Zhang Zong'en et al. used acetone as solvent to extract and prepare chili oleoresin, the oleoresin yield was high, the color value was large, the content of capsaicin was low, and it was easy to separate. Using acetone (50%) solution with pH value greater than 10.37 for more than 5 times of dehomogenization extraction could obtain the red pigment without spicy taste. This method is simple, easy to operate, and the quality indexes of the obtained pigments are in accordance with FAO/WHO standards.1.2 Column chromatography It is reported that capsaicinoids in chili peppers can still be felt as spicy even if they are diluted to 1:100000, which limits the application of chili pepper pigments to a large extent. Therefore, the removal of spicy components has become a key step in the extraction and separation of chili red pigment process. The separation of paprika pigment by silica gel column chromatography belongs to partition chromatography, which is based on the structural difference between pigment and chorine, and the different solubility in the stationary phase and eluent bound to silica gel, so the partition coefficients are different between the stationary phase and the eluent to achieve the separation effect. Yuan Qingyun studied the separation of paprika red pigment by silica gel column chromatography, and summarized the process as follows: paprika → selection → crushing → enzyme addition → filtration → concentration → ethanol and petroleum ether extraction → filtration → concentration → on silica gel column → elution → concentration → deep red viscous liquid. The main points of the operation are: 1) add enzyme: add enzyme hydrolysis to make the cell with protein, fat, sugar and other combination of pigment free, easy to extract with solvents. 2) Extraction: 90% ethanol and petroleum ether (1:1) of the extract at room temperature with stirring overnight extraction, filtration and concentration under reduced pressure. 3) through the thin-layer chromatography to find the conditions of the elution, when petroleum ether and edible 90% ethanol volume ratio = 2:1 when the spreading of layers. 4) The liquid will be extracted into a dark red viscous liquid. 4) The extracted concentrate was put on a silica gel column with a diameter of 10 cm and a height of 100 cm, eluted with eluent, and the red eluted portion was collected. 5) The collected eluted portion was concentrated under reduced pressure. The red viscous liquid obtained from the experiment was examined for moisture content of 0.37%, fat content of 90.68%, pigment:color scale E1%1cm(475nm)=143, and no capsaicin. He Wenzhi, Suo Quanling, etc. [5] also explored the column chromatography extraction and refining method of paprika red pigment: acetone was used as the extractant to extract the crude paprika red from the dried paprika, and the crude product was concentrated by reduced pressure distillation and processed for the column chromatography dehomogenization and refining operation. In view of the advantages of the column chromatography method, a large-size glass column was used for the column chromatographic separation, and silica gel with particle size of 74~152 μm was used as the packing material, and a mixture of petroleum ether and acetone (10:1) was used as the agent for column chromatography. The crude product of paprika was eluted on the column, and the first liquid that came out was orange-yellow liquid (in small amount), followed by paprika pigment, and finally the yellowish liquid with strong spicy flavor which was difficult to be eluted. The red pigment products were collected and concentrated by distillation under reduced pressure, and the color value E1%1cm(460nm)=56.5 was determined by 751 spectrophotometer, and the recovery of pigment could reach 67.2% on average. In view of the fact that most of the existing literatures introduced the method of extracting non-spicy mixed pigments from red chili peppers without further separation and analysis of the mixed pigments, the separation of yellow pigments in chili peppers pigments by column chromatography was proposed. The method used silica gel as stationary phase, acetone and 95% ethanol as eluent for the hot red pigment and hot yellow pigment respectively, and the amount of pigment separated each time was 4%~2% of the mass of silica gel, and the separated liquid was concentrated by distillation under reduced pressure. Through this process, not only can we get the main by-products of chili pigment---yellow pigment, but also improve the purity of the main components accordingly, and get the red pigment with high purity. Using column chromatography separation technology, adsorbent X and mixed eluent were used in the pilot test to further separate red, orange and yellow in paprika pigment, which could improve the color value and hue of low quality paprika red pigment. Wu Mingguang et al. used column chromatography separation technology, from the peel of chili peppers separated from the free crystalline capsicum red pigment monomer, the content of which is greater than 95%, this is China's capsicum red pigment in the form of breakthroughs. 1.3 supercritical CO2 fluid extraction technology due to the oily properties of capsicum red pigment so that the use of organic solvents to separate the obtained capsicum pigment product has a high solvent residue, to take the general method of the eluent It is difficult for the products to meet the latest standards set by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO, 1984), which greatly affects the practicality of pepper pigment and the export of foreign exchange. Supercritical fluid extraction is a new chemical separation technology. The key of this technology is to understand the solubility of supercritical fluid and the change rule with the influence of many factors. Supercritical CO2 fluid extraction (SCFE-CO2) is the use of higher than the critical temperature, critical pressure CO2 fluid as a solvent extraction process. Fluid in the vicinity of the critical point not only has a very high solubility of substances, but also the solubility of substances with the system pressure or temperature changes, so that by adjusting the system pressure or temperature can be convenient to selectively extract and separate different substances. The supercritical separation technology has simple process, low energy consumption, non-toxic extraction solvent, easy to recover, and the obtained products have very high purity, and the residual solvent meets the requirements of FAO/WHO. Zhao Yaping et al. used a self-designed supercritical CO2 fluid extraction equipment for the extraction of chili pigment. The equipment is mainly composed of gas supply system, supercritical CO2 fluid generation system, extraction and separation system, and metering system, and all the components are localized. The experiments showed that the optimal extraction conditions were particle size <1.2mm, extraction pressure 15MPa, extraction temperature 50℃, flow rate 6m3/h. During the extraction process, the separation effect of capsaicinoids and capsaicinoids was judged according to the absorbance curves from 200 to 600nm measured by UV3000 UV-visible spectrophotometer. The absorbance was measured at 449 nm with the acetone solution of the pigment, and the obtained value was the color value of the pigment. As can be seen from Table 2, the quality indexes of the extracted capsaicinoids exceeded the national standard. The supercritical extraction device made by NOVA Company of Switzerland was used to separate and purify the capsicum pigment. The optimum process parameters to make the product meet the requirements of FAO/WHO residual solvent standard (hexane content ≤25mg/kg) were: extraction pressure 18MPa, extraction temperature 25℃, extractant flow rate 2.0L/min, extraction time 3h. The color value of the product could reach 342 under the optimum process conditions. Han Yuqian et al. used supercritical CO2 fluid extraction technology to refine paprika pigments with color value of 100-180 and solvent residue of 30×10-6~150×10-6. The experimental results showed that when the extraction pressure was controlled below 20MPa, the color value and hue of paprika pigments were almost unaffected by the loss of color value, and the residue of the organic solvent could be reduced to 2.7×10-6, but the red pigment and the yellow pigment in the paprika pigments had not been completely separated. It was found that the use of co-solvents such as 1% ethanol or acetone in the supercritical CO2 fluid extraction of capsicum pigments or the increase of extraction pressure could improve the yield of capsicum pigments. At lower pressure, almost all capsaicinoids were β-carotene, while at higher pressure, a larger proportion of red carotenoids such as capsaicinoids, capsaicinoids, zeaxanthin, β-cryptoxanthin, etc., and a small amount of β-carotene were obtained. In the two-step extraction process, the separation of paprika oil and β-carotene in the first stage ensured the enrichment of paprika pigments in the second stage, and the ratio of paprika red and yellow pigments reached 1.8. The results of the study on the dehiscentization of paprika pigments in the self-developed multifunctional supercritical CO2 fluid extraction and fractionation device showed that: yellow and spicy components could be extracted under the pressure of less than 10.0 MPa, and the results showed that the red and spicy components could be extracted under the pressure of less than 10.0 MPa, and the red and spicy pigments could be obtained under the higher pressure of higher pressure. The results showed that the yellow and spicy components could be extracted under the pressure less than 10.0MPa, and the red pigment could be retained; when the pressure was greater than 12.0MPa, the red component could be extracted completely. Although supercritical fluid extraction of natural pigments has many advantages, but due to the supercritical equipment, one-time investment is large, at present, China in this field has not been widely used.1.4 Other two-step extraction separation of red pepper, that is, the first use of organic solvents extracted from the dried chili pepper contains red pigment, capsaicin and tar odor pepper extract, and then supercritical CO2 extraction method Then, supercritical CO2 extraction was used to remove the tarry odor and separate the red pigment and capsaicin, so as to obtain the red pigment and capsaicin without organic solvent, and the yield was 5-7 times higher than that of the supercritical extraction method alone, and the quality was much higher than that of the FAO/WHO (1984) standard. Yao Zufeng and Jiang Hongjie carried out 54 experiments with six separation and extraction methods, through which they learned that the yield and quality of red pigment of chili peppers were closely related to the production technology and process conditions. Through comparative analysis, we can compare the advanced and practicality of these six production technology. 6 kinds of basic technology is shown in Table 3. from Table 4 can be seen: 6 kinds of production technology, technology Ⅰ production of paprika red pigment quality is the best; technology Ⅱ, Ⅲ production of paprika red pigment indexes in line with the standard, but the color value of the lower; obviously, the technology Ⅳ, Ⅴ, Ⅵ can only be extracted from the color value of the lower purity of the crude product, still need to be further refined. 2 Discussion and Prospects has formed a variety of chili pigment separation and purification process, the conventional production methods are organic solvent extraction, steam distillation, etc., but these methods can not be completely removed from the spicy taste, capsaicin is difficult to recycle, pigmentation rate is low, and the application of organic solvent extraction method tends to make the products of residual organic solvents such as acetone, dichloromethane, acetone, n-hexane and other standards, narrowing the scope of application of the product. The application of organic solvent extraction method often makes the residual organic solvents in the product such as acetone, dichloromethane, acetone, hexane and so on exceed the standard, narrowing the scope of the product. The use of supercritical CO2 fluid extraction technology can greatly improve the quality of chili pepper pigment products, high color value of the product, organic solvent residue is small, there is no thermal processing to ensure that the original composition of the natural substances are not destroyed, can be achieved at room temperature near the operation of the SCFE-CO2 technology to save energy, and can remove the odor of chili pepper products, but the operation of the method is more complex, and the equipment is expensive. The silica gel column chromatography method is easy to operate, the equipment conditions are not high, the separation effect is better, the removal of spicy flavor is complete, and it is suitable for small-scale development and production. According to the information provided, binary solvent extraction and separation of chili red pigment and chorizin technology has a very good extraction and refining effect. Foreign newer research shows that, under milder conditions, subcritical propane in the carotenoid extraction is better than supercritical CO2. ultraviolet-visible spectroscopy, thin-layer chromatography, gas chromatography, high-performance liquid chromatography and other analytical separation techniques are also used to guide the selection of chili red pigment production process parameters. At present, there is still a big gap in the deep development of chili pigment products in China, and the technological progress is slow, with organic solvent extraction and separation as the main means, due to the limitations of the solvent method itself, the product quality is difficult to improve, reducing the economic value of the product. Therefore, the deep processing research of chili pigment products has a high value and broad prospects. It is important to avoid or reduce the loss of pigment components in primary processing and storage. Improvement of light resistance, antioxidant properties and applicability of chili pigments, the hope that fat-soluble pigments into water-soluble pigments, the development of preparation technology and emulsification technology, the development of these pigment preparations and processing technology in line with the development of the field of development and market development needs. Single-component supercritical solvent extraction has certain limitations, such as some substances in the extractant solubility is very low, or selectivity is not high, resulting in poor separation. The application of appropriate co-solvents (or entraining agents) can strongly affect the solubility, selectivity and P-V-T properties of supercritical fluids. Therefore, the development of appropriate co-solvents in the supercritical fluid extraction of paprika pigments can achieve more effective separation. Improving the deodorization technology along with the dehydrogenation technology will be conducive to the wider application of paprika pigments. Based on the research results of the existing chili pigment refining process, it is of great significance to research and develop chili pigment extraction technology with small investment, simple operation and high product quality. Capsaicin Capsaicin is a kind of carotenoid, and is also a popular antioxidant. Capsicum is a genus of chili peppers in the family of Solanaceae, which can bear spicy berries of annual or perennial herbaceous plants, and its aliases are also known as tomato peppers, sea peppers, Qin peppers, spicy tomatoes, sweet peppers, vegetable peppers, sharp peppers and so on. Each 100g of fresh chili pepper contains 70-93g of water, starch 4.2g, protein 1.2-2.0g, vitamin C73-342mg; dry chili pepper mainly contains vitamin A. Chili pepper spicy flavor is capsaicin (C16H27no3), capsaicin is mainly distributed in the placenta around the diaphragm and skin surface cells. Chili originally grew in the tropical regions of Central and South America, introduced to Europe in 1493, 1583-1598 years into Japan, introduced to China did not see the specific time, China's earliest record of chili pepper see the Ming dynasty Gao Lian compiled "Zunsheng eight notes" (1591), there are: "pepper bushes, white flowers, the fruit is like a bald pen head, hot flavor and color red, very impressive". The description of "hot flavor and red color" is very impressive. Chili pepper into China has two paths, one is the statement of the Silk Road, from West Asia into Gansu, Shaanxi and other places, the rate is far in the northwest cultivation; one is through the Strait of Malacca into South China, in the south of Yunnan, Guangxi and Guangdong and other places of cultivation. It is said that the earliest chili peppers grew in the jungles of Chile, domesticated and cultivated in Mexico by collection to become a vegetable, and then spread to countries around the world. There are still traditional chile pepper eating contests in Chile. However, botanists in the last world of the 70's expedition, from the Yunnan Xishuangbanna in the primitive forest found wild type millet pepper, caused the science and plant community widespread concern. This will probably trigger a chili pepper exotic and locally generated debate, if the continental plate drift said to discuss, the Pacific East Coast and the West Coast was originally a whole, South China, but also with the Central America is also close to it. Medical effects of chili peppers a, chili peppers can burn fat chili peppers contain capsaicin, accelerate the metabolism of fat, promote the consumption of energy, so as to prevent the collection of fat in the body. For people who are not good at spicy people, the use of chili peppers to lose weight can not be too anxious, regular eating, so that gastrointestinal irritation slowly adapt. Recently, Japan has a new interpretation of chili peppers. In Japan, it is believed that chili peppers are, to some extent, a "tonic" for women rather than a "natural enemy". Because they believe that, in addition to its antiseptic effect, it contains a substance called "capsaicin", which can promote the secretion of hormones, thereby accelerating the metabolism to achieve the effect of burning body fat, thus playing a role in weight loss. And chili pepper ingredients are natural and reliable, in addition, they also believe that in some spicy food-oriented areas, local women not only have fewer acne problems, the skin is more mostly slippery. Second, chili pepper can help face chili pepper in the capsaicin, can be strong new blood, expanding the facial skin blood vessels, improve blood circulation in the face, so that the color of the face. The premise is to stop, careful face acne outbreak. Cayenne pepper can promote blood circulation will be applied to the skin capsaicin, will dilate the microvessels, promote circulation, and make the skin red and hot. Currently there are manufacturers to use these principles, capsaicin into the socks, become "pepper socks", for winter warmth. Cayenne pepper can reduce the discomfort of colds and flu For thousands of years, spicy foods have been thought to promote sweating and dispel phlegm, and now it seems to be true. Spicy foods dilute mucus production and help phlegm be coughed up so it doesn't obstruct the airways. University of California professor Irving Chipman even said, "Many of the cold and cough medicines sold in pharmacies have exactly the same effect as chili peppers, but I think eating chili peppers is better because it has no side effects at all." Third, chili peppers can relieve pain capsaicin in chili peppers can reduce the P substance of nerve cells, so that the transmission of pain signals become insensitive. Cayenne pepper can also be used to treat rheumatism. Since ancient times chili peppers have often been used to relieve pain, and scientists have only recently learned that capsaicin can deplete the nerve conduction substances, and the conduction substances can transmit the message of pain to the nervous system. Through the pain-relieving principle of capsaicin, capsicum cream has been used to relieve pain from shingles, trigeminal neuralgia, and other pains. In red and yellow chili peppers and bell peppers, there exists another ingredient is capsanthin. And capsanthin is a type of carotenoid and a popular antioxidant these days. Raw peppers contain more vitamin C than oranges or lemons, and one fresh red pepper provides almost half of the daily requirement of vitamin A recommended by nutrition experts. An ointment containing capsaicin is effective in reducing the pain of shingles. Fourth, chili peppers can prevent cancer according to research, chili peppers in the carotenoids can not only help vision, but also has the role of anti-cell mutation. Capsaicin to prevent cancer from epidemiological studies, many spicy nationalities, such as Southeast Asia, India and other countries have less chance of developing cancer than Western countries. Scientists speculate that these spicy foods, there are many antioxidant substances, oxidation and chronic disease, cancer and aging would have been a direct correlation. Recently, the United States of America, the University of Hawaii research pointed out that chili peppers, carrots and other vegetables in carotenoids can stimulate intercellular communication message genes (because organ cancer, intercellular exchange of messages between the system will fail), which may be important in the prevention of cancer on the function. Preventing AtherosclerosisOne red pepper contains 1 day's worth of beta-carotene, a powerful antioxidant that inhibits low-density cholesterol (LDL) from being oxidized into harmful forms.Once LDL is oxidized, it turns into a bad substance clogging the arteries, just like cream that hasn't been put in the refrigerator. In other words, it is beta-carotene that intervenes at the initial stage of atherosclerosis. Who should not eat more chili peppers? Nowadays dishes containing chili peppers are becoming more and more popular in households. However, not everyone is suitable for eating chili peppers from a health care point of view. People suffering from febrile illness, ulcer disease, chronic gastrointestinal disease, hemorrhoids, dermatitis, tuberculosis, chronic bronchitis and hypertension should not eat a lot of chili. Thin people should not eat more chili peppers. From the perspective of traditional Chinese medicine, thin people are mostly yin deficiency and hot constitution, the so-called "thin people more fire" that refers to the heart. This category of people often manifested as dry throat, bitter mouth, eye congestion, head and feet, irritability, if you eat more chili pepper will not only make the above symptoms worse, but also easy to lead to bleeding, allergies and inflammation, and in severe cases, canker sores and infections will also occur. Hyperthyroid patients should not eat chili peppers. Patients with hyperthyroidism are often in a highly excited state, so they should not eat chili peppers and other strong stimulating foods. Nephritis patients should not eat chili peppers. Research has proved that in the process of human metabolism, its spicy ingredients are often excreted through the kidneys, which have different degrees of stimulation of renal parenchymal cells. Here are capsaicin nature identification