Hot pepper (Capsicum annuum L.) contains capsaicin - potentially dangerous biologically active substance, the use of which in the manufacture of food products is prohibited. In E160c food dye (paprika extract) capsaicin content should not exceed 250 mg/kg. In order to develop a method of capsaicin analysis the process of its extraction from hot pepper was studied. The effect of the extractant, water duty, particle size, and pre-maceration on the kinetics and the multiplicity of extraction of capsaicin were studied. Liquid extraction of capsaicin was carried out from the dried hot pepper with constant stirring and varying the water duty from 20:1 to 50:1. Methanol, ethanol, and their aqueous solutions were used as extractants. The extraction efficiency was assessed by the content of total extractives and capsaicin. Analysis of the extracts was carried out by the methods of spectrophotometry and by high performance thin layer and liquid chromatography. The study of the extraction kinetics showed that the time to establish the equilibrium concentration of capsaicin does not depend on the type of extractant and water duty. Grinding the feedstock to a particle size of less than 2 mm reduces time to fix the equilibrium to 60 min. To achieve 99% yield of capsaicin five extraction steps are necessary. Grinding of feedstock to a particle size of less than 1 mm is not advisable, as it does not reduce the extraction and makes it difficult to filter extracts. Pre-maceration of feedstock in water with ultrasonic exposure for 1 hour at the water duty of 1:5 and the ultrasound power of 128 W reduces the time to establish equilibrium to 30 min and the number of extraction stages to three. If these parameters are observed, the yield of capsaicin exceeds 99%, and the total extraction time is 2.5 h, which makes it possible to choose extraction as a method for preparing samples of hot pepper for analyzing capsaicin by high performance liquid chromatography.
^ВИД: Статья из журнала
^ТЕР: ПЕРЕЦ СТРУЧКОВЫЙ ОСТРЫЙ. КАПСАИЦИН (CAPSAICIN)
[КАПСАИЦИНОИДЫ]. ЭКСТРАКЦИЯ [ЭКСТРАГИРОВАНИЕ]. МАЦЕРАЦИЯ
(Macerating). УЛЬТРАЗВУК (Ultrasonics). ВЫХОД ПРОДУКЦИИ
(Yields). ЖИДКОСТНАЯ ХРОМАТОГРАФИЯ. РФ [РОССИЙСКАЯ
^РТЗ: АЛКАЛОИДЫ (ALKALOIDS). АМИДЫ (AMIDES). АНАЛИТИЧЕСКИЕ
МЕТОДЫ (Analytical methods). ДИНАМИКА [ВРЕМЕННАЯ
ИЗМЕНЧИВОСТЬ]. ЗВУК (Sound). КОЛЕБАНИЯ (Vibration).
МЕТОДЫ (Methods). МЕХАНИКА (Mechanics). ОВОЩНЫЕ КУЛЬТУРЫ
(Vegetable crops). ОРГАНИЧЕСКИЕ СОЕДИНЕНИЯ АЗОТА (ORGANIC
NITROGEN COMPOUNDS) [ОРГАНИЧЕСКИЕ АЗОТСОДЕРЖАЩИЕ
СОЕДИНЕНИЯ; ОРГАНИЧЕСКИЙ АЗОТ]. ОРГАНИЧЕСКИЕ СОЕДИНЕНИЯ
(ORGANIC COMPOUNDS) [ОРГАНИЧЕСКИЕ ВЕЩЕСТВА]. ПЕРЕЦ
СТРУЧКОВЫЙ. С-Х КУЛЬТУРЫ. СНГ [СОЮЗ НЕЗАВИСИМЫХ
ГОСУДАРСТВ]. СТРАНЫ АТЭС. СТРАНЫ БРИКС. СТРАНЫ ЕАЭС.
СТРАНЫ ЕВРАЗЭС. СТРАНЫ МИРА. СТРАНЫ ТАМОЖЕННОГО СОЮЗА
ЕВРАЗЭС. ТЕХНОЛОГИЧЕСКИЕ ПРОЦЕССЫ (Operational processes).
ФИЗИЧЕСКИЕ НАУКИ (Physical science; Physics). ХРОМАТОГРАФИЯ
(Chromatography). ЭКОНОМИЧЕСКИЕ ПОКАЗАТЕЛИ (Economic
indicators) [ТЕХНИКО-ЭКОНОМИЧЕСКИЕ ПОКАЗАТЕЛИ].