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7739829 
Journal Article 
Three-liquid-phase Extraction and Separation of Capsanthin and Capsaicin from Capsicum annum L 
Dang, Y; Zhang, Hua; Xiu, Z 
2014 
Yes 
Czech Journal of Food Science
ISSN: 1212-1800 
Czech Academy of Agricultural Sciences 
32 
1 
109-114 
English 
WOS:000332595800016 
The extraction of capsanthin and capsaicin from red pepper (Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K2HPO4/n- hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K2HPO4/10% (w/w) n-hexane, capsanthin was extracted into the top n-hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of those of the conventional solvent extraction, respectively. Thus, capsanthin and capsaicin were separated through a single step at a low cost. 
partition behaviour; red pepper; recovery; three-liquid-phase system (TLPS)