Release Time:2019-03-09  Hits:

Indexed by: Journal Article

Date of Publication: 2014-01-01

Journal: CZECH JOURNAL OF FOOD SCIENCES

Included Journals: Scopus、EI、SCIE

Volume: 32

Issue: 1

Page Number: 109-114

ISSN: 1212-1800

Key Words: partition behaviour; red pepper; recovery; three-liquid-phase system (TLPS)

Abstract: 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) ISHPO4/10% (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 degrees 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.