Extraction of Capsaicin from Leaching Solution of Hot Pepper Powder

The process of solvent extraction and purification of capsaicin from leaching solution of hot pepper powder was studied using commercial dry hot pepper as raw material, 95%(ω) ethanol as leaching solvent, and n-hexane and n-butyl acetate as extractants. The effects of pH value and phase ratio on the yield of capsaicin both in simulation system and real system were investigated. The results showed that acidification extraction was the control step. Yield of capsaicin in simulation system could reach above 90% at pH 11 and phase ratio 7:1 when the n-butyl acetate was used. When n-butyl acetate was used as extractant, concentration ratio of capsaicin could be increased. The trend of extraction yield in real system was similar to that in simulation system, but nearly 20% capsaicin could not be extracted. When amount of hot pepper powder was 50 g, yield of capsaicin with 250 mL 95% ethanol twice leaching could be 97.0%. Leaching solution was concentrated, dissolved in sodium hydroxide solution, and extracted by n-butyl acetate at pH value 13 and phase ratio O/W 1:1, then pH value of aqueous phase was adjusted to less than 11 with hydrochloride, the yield of capsaicin with n-butyl acetate extraction at phase ratio 1:5 could achieve 80% of leached amount.