US EPA

8218429 

Journal Article 

Extraction and separation of paprika red from paprika 

Fang, ZC; Xu, GH; Qian, C; He, CH 

2012 

26 

1 

105-111 

Chinese 

Paprika red extracted from paprika is widely used in food additive, beverage, cosmetic and pharmacy field, which has big market need. In this study, a process for extracting and separating paprika red from paprika was presented. Firstly, hexane was used to extract paprika red from paprika (at temperature of 60°C; with particle size of 20~40 mesh; the volume (mL) to mass (g) ratio of extraction solvent to feed of 5:1; extraction time of 3.5 h; and extraction times of two). Then the crude sample was purified by solvent extraction. In order to optimize the solvent extraction process, the suitable extractant was chosen and the influences of extractant concentration, solvent load and extraction times on the color of paprika red and content of capsaicinoids were investigated. It turns out that the suitable conditions are as follows: under normal temperature, using the solution of ethanol-water (6:4, v/v) as the extraction solvent, R (ratio of feed volume to solvent volume) of 4:1, and extracting one time. Under the above conditions, the color of paprika red and content of capsaicinoids are 87.3 and 0.16%, respectively, which satisfy the requirement of GB10783-2008. 

Capsaicinoids; Copsaicin; Liquid-liquid separation; Paprika red