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The modern production and applications of chili by Ma tracy
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The modern production and applications of chili |
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Food & Beverages
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Capsanthin is both pharmaceutical raw materials and cosmetic raw material, in industrial, it commonly used ethanol or n-hexane extract of red pigment from the red chili powder, due to the complex chili ingredients, low solvent selectivity, the purity of the product obtained and spicy, smell, so it must be approved by de-spicy, deodorized refined before use. Because of capsanthin oily characteristic makes the removal of residual solvent in the product is difficult to reach the required standard, it greatly affect its use and export. In recent years, a high-tech industrial application of the separation technology - supercritical fluid extraction to solve these problems. Carbon dioxide is the most common solvent in the supercritical fluid technology, its critical temperature is 31.05C, SCFE technology operation can achieved at around room temperature, in order to save energy, and its critical pressure is not very high. Processing equipment is not difficult. Most of its solute having greater solubility, while the solubility of water in the carbon dioxide was small. Carbon dioxide also has a non-combustible, non-toxic, chemical safety, cheap and easy to get the advantages. Using SCFE-CO2 can be directly extracted no spicy ingredients, odor component and yellow pigment-free taste of the high capsanthin from chili. The impact of the extraction conditions to extract: the lower the pressure, the smaller the color value extract, mainly because of pepper pigment solubility less than spicy ingredient in chili oil resin, fatty acids and Triglycerides. The application of modern biotechnology in enhance capsaicin, capsaicin was crystallized in the water as a white monoclinic rectangular plate crystals, crystallized in petroleum ether is scaly. Soluble in alcohol, ether, benzene, chloroform, fats and alkaline aqueous solution. High temperatures produce irritating vapors. Capsaicinoids have been widely used in the pharmaceutical industry and the food industry. The different pepper varieties contained the different amount of capsaicinoids, differences generally dried chili 0.2% -2% capsaicin matter content, have an important role to improve the chili quality and value. The capsaicinoids belongs lactam compounds composed of vanilla amine and branched lipid intestinal acid. Vanilla base amine part derived from phenylalanine. Because of capsaicin synthetic phenolic precursors - coumaric acid, phenylalanine, cinnamic acid, caffeic acid, vanillin synthetic precursor of the protein, alkaloids, flavonoids, and lignin, therefore pepper biosynthesis to the existence of the problem of competition with other biosynthetic pathways Community. Through metabolic regulation or gene regulation best to promote the biosynthesis of capsaicin. It is of great significance to the industrial production of capsaicin. The enzymes involved in the capsaicinoid biosynthesis pathway have: phenylalanine lyase, cinnamic acid hydrolase, coumaric acid hydrolysis enzymes, capsaicin synthase is capsaicin last enzyme in the synthesis process, is a critical the rate-limiting enzyme. Of capsaicin synthase gene cloning, the use of genetic engineering and modern biotechnology prompted capsaicin synthase gene expression in pepper fruit and plant cell culture fully screened the high capsaicin prominent body, excellent cultivating transgenic yield capsaicin content of pepper varieties, will greatly improve pepper quality, which will effectively promote capsaicin industrial development. Source:http://www.cospcn.com
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