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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (8): 1674-1682.DOI: 10.3969/j.issn.1000-2561.2020.08.023

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Processing Parameters of Extracting Pepper Oleoresin by Three Phase Partitioning

CHEN Xingxing1,2,SONG Li2,3,GU Fenglin2,4,5,*(),WU Guiping2,4,5,TAO Rui6   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
    2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    3. School of Liquor and Food Engineering / Guizhou Province Key Laboratory of Agricultural and Animal Products Processing and Storage, Guizhou University, Guiyang, Guizhou 550025, China
    4. National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
    5. Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
    6. Hainan Haiken Pepper Industry Co., Ltd., Haikou, Hainan 571100, China
  • Received:2019-10-15 Revised:2019-11-22 Online:2020-08-25 Published:2020-09-17
  • Contact: GU Fenglin

Abstract:

In this study, three phase partitioning (TPP) was employed to extract the pepper oleoresin from black pepper powder. The effects of the addition amount of pepper powder, ammonium sulphate concentration, ratio of crude extract to t-butanol, pH and temperature on the yield of pepper oleoresin and piperine content were studied. In addition, the extraction process of pepper oleoresin was optimized by a response surface test. The optimal condition obtained was as follow: the addition amount of pepper powder 5%, ammonium sulphate concentration 10%, ratio of crude extract to t-butanol 1∶0.5, pH 4 and temperature 20℃. Under the optimal conditions, the yield of black pepper oleoresin and piperine content was 12.90% and 30.46%, respectively. The results provide a reference for the industrial extraction of pepper oleoresin.

Key words: pepper oleoresin, three phase partitioning, piperine, extraction

CLC Number: