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Supercritical CO2 extraction of capsicum red pigment and capsaicin

This article provides three supercritical CO2 extraction methods for capsanthin and capsaicin. At the same time, it provides two post-processing methods for red pigment.

What are the 3 CO2 extraction processes for peppers?


Chili → washing → drying → crushing →

After getting the crushed red pepper, we have three parallel extraction processes.

Process one:supercritical CO2 fluid extraction→ chili oleoresin → blending → homogenization → canning → chili extract
Process two:Supercritical CO2 fluid extraction → capsicum red pigment → refined → stabilized → red pigment
Process three:Supercritical CO2 fluid extraction →capsaicin → refined → high purity capsaicin

Three methods of supercritical CO2 extraction of capsicum red pigment and capsaicin

In the process, there are three commonly used methods for supercritical CO2 fluid extraction of capsaicin and capsaicin.

What is CO2 segmented extraction method of capsicum red pigment and capsaicin?

Dry and crush

Dry the pepper to a water content of less than 20%, and crush the size to 40-60 mesh.

Supercritical CO2 extraction

First extraction

Then put the spicy powder into the extraction kettle, close the valve of the second stage separation kettle, open the valve of the first stage separation kettle, keep the extraction temperature of 35℃, the extraction pressure of 10MPa, the temperature of the first stage separation kettle, the temperature of 60℃, the pressure of 5MPa, and the extraction for 3~4h .

Second stage extraction

Increase the pressure of the extraction kettle to above 12MPa, adjust the extraction temperature to 45°C, close the first-stage separation kettle door, and open the second-stage separation kettle valve. The separation conditions are the same as those of the first-stage separation kettle, and dynamic extraction is performed for 3 to 4 hours.

Collect the extract

Close various valves, reduce pressure, and collect the product. The first-stage separation kettle is the crude capsaicin product, and the second-stage separation kettle is the slightly spicy capsicum red pigment.

Principle of extraction separation

The principle of separation is that the pressure in the extraction kettle is higher, and the density of CO2 is higher. The extracted material is dissolved in CO2, and the extracted material in the separation kettle is separated from CO2 due to a sudden drop in pressure and a drop in solubility.

Capsaicin and capsanthin have different solubility in supercritical CO2 fluid. Capsaicin has greater solubility and can be dissolved in high-pressure supercritical CO2 fluid:

The solubility of capsanthin is relatively small and can only be dissolved in high-pressure supercritical CO2 fluid. Therefore, capsaicin is taken out first under low pressure, while capsanthin is retained in the extraction kettle. After the capsaicin is extracted, it can be raised again. High pressure can extract capsicum red pigment without spicy taste.

One-time extraction two-stage separation

Dry and crush

Dry the pepper to a water content of less than 20%, and crush the size to 40-60 mesh.

Supercritical CO2 extraction

Boost extraction

Pack the chili powder in the extraction kettle, open the valves of the first and second stage separation kettles, the extraction kettle maintains the extraction conditions of 45℃ and 25MPa, the first stage separation kettle maintains the separation conditions of 60℃ and 12MPa, and the second stage separation The kettle maintains the separation conditions of 60℃, 5MPa, dynamic extraction for 3~4h.

Relieve pressure to collect extract

The pressure is relieved, the valve is closed, and the product is collected. The first-stage separation kettle contains a slightly spicy capsaicin, and the second-stage separation kettle contains the capsaicin crude product.

Principle of extraction separation

  • Under high pressure, both capsaicin and capsanthin are extracted. The mixture of the two capsicum oleoresin is reduced in the pressure and density of the first-stage separation kettle, and the solubility of capsanthin is reduced, first precipitates out, and deposits in the first-stage separation. In the kettle;
  • While capsaicin is still dissolved in CO2, in the second-stage separation kettle, the pressure is further reduced, capsaicin is precipitated, and the two are separated.

What is CO2 continuous segmented extraction method?

Dry and crush

Dry the pepper to a water content of less than 20%, and crush the size to 40-60 mesh.

Extract capsicum oleoresin

Then put the spicy powder into the extraction kettle, close the second-stage separation kettle valve, open the first-stage separation kettle valve, and maintain the extraction temperature of 35°C, the extraction pressure of 10MPa, and the first-stage separation kettle temperature of 60°C and pressure of 5MPa.

Separate

Transport the capsicum oleoresin to the fractionation column,

Fractionating column 1 has a temperature of 45°C and a pressure of 12MPa to obtain capsaicin.
Fractionating column 2 has a temperature of 60°C and a pressure of 5MPa to obtain capsaicin.

Summary

The capsicum red pigment obtained by the third method has the best quality and no spicy taste;

Chili red pigment (capsanthin) de-spicy treatment

However, the capsicum pigment obtained by the first and second methods is slightly spicy. If it is used in the field of cosmetics, it needs to be de-spiced.

Method 1 of de-spicy treatment of capsicum red pigment

The supercritical CO2 fluid extraction method is used to continuously extract capsanthin. The extraction conditions and separation conditions are the same as those in the third method, and the no-spicy, high-quality capsanthin and trace capsaicin crude products can be obtained:

Hot pepper red pigment treatment method 2

Using solvent de-hot method, add 15% NaOH to capsanthin in an appropriate amount to make capsaicin react with NaOH to destroy capsaicin and de-hot, and then use a suitable extraction solvent to extract capsanthin. Concentrate and enrich capsanthin , Recover the solvent, you can get high-quality capsicum red pigment.

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