Appl Biochem Biotechnol DOI 10.1007/s12010-014-1303-6
Aqueous Two-Phase Extraction Combined with Chromatography: New Strategies for Preparative Separation and Purification of Capsaicin from Capsicum Oleoresin Pei-pei Zhao & Yan-min Lu & Cong-ping Tan & Yan Liang & Bo Cui
Received: 26 March 2014 / Accepted: 15 October 2014 # Springer Science+Business Media New York 2014
Abstract Capsaicin was preparatively separated and purified from capsicum oleoresin with a new method combined with aqueous two-phase extraction (ATPE) and chromatography. Screening experiments of ATPE systems containing salts and hydrophilic alcohols showed that potassium carbonate/ethanol system was the most suitable system for capsaicin recovery among the systems considered. Response surface methodology was used to determine an optimized aqueous two-phase system for the extraction of capsaicin from capsaicin oleoresin. In a 20 % (w/w) ethanol/22.3 % (w/w) potassium carbonate system, 85.4 % of the capsaicin was recovered in the top ethanol-rich phase while most oil and capsanthin ester were removed in the interphase. The capsaicinoid extract was then subjected to two chromatographic steps using D101 macroporous resin and inexpensive SKP-10-4300 reverse-phase resin first applied for the purification of capsaicin. After simple optimization of loading/elution conditions for D101 macroporous resin chromatography and SKP-10-4300 reverse-phase resin chromatography, the purities of capsaicin were improved from 7 to 85 %. In the two chromatography processes, the recoveries of capsaicin were 93 and 80 % respectively; the productivities of capsaicin were 1.86 and 4.2 (g capsaicin/L resin) per day respectively. It is worth mentioning that a by-product of capsaicin production was also obtained with a high purity (90 %). Keywords Capsaicin . Separation . Aqueous two-phase extraction . Purification . Chromatography . Reverse-phase resin
Introduction Capsaicin and its analogues are collectively known as capsaicinoids and obtained from the fruit of the genus capsicum. About 20 natural capsaicinoids have been identified in the fruits of red pepper. The primary capsaicinoid is capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), P.
Aqueous Two-Phase Extraction Combined with Chromatography: New Strategies for Preparative Separation and Purification of Capsaicin from Capsicum Oleoresin Pei-pei Zhao & Yan-min Lu & Cong-ping Tan & Yan Liang & Bo Cui
Received: 26 March 2014 / Accepted: 15 October 2014 # Springer Science+Business Media New York 2014
Abstract Capsaicin was preparatively separated and purified from capsicum oleoresin with a new method combined with aqueous two-phase extraction (ATPE) and chromatography. Screening experiments of ATPE systems containing salts and hydrophilic alcohols showed that potassium carbonate/ethanol system was the most suitable system for capsaicin recovery among the systems considered. Response surface methodology was used to determine an optimized aqueous two-phase system for the extraction of capsaicin from capsaicin oleoresin. In a 20 % (w/w) ethanol/22.3 % (w/w) potassium carbonate system, 85.4 % of the capsaicin was recovered in the top ethanol-rich phase while most oil and capsanthin ester were removed in the interphase. The capsaicinoid extract was then subjected to two chromatographic steps using D101 macroporous resin and inexpensive SKP-10-4300 reverse-phase resin first applied for the purification of capsaicin. After simple optimization of loading/elution conditions for D101 macroporous resin chromatography and SKP-10-4300 reverse-phase resin chromatography, the purities of capsaicin were improved from 7 to 85 %. In the two chromatography processes, the recoveries of capsaicin were 93 and 80 % respectively; the productivities of capsaicin were 1.86 and 4.2 (g capsaicin/L resin) per day respectively. It is worth mentioning that a by-product of capsaicin production was also obtained with a high purity (90 %). Keywords Capsaicin . Separation . Aqueous two-phase extraction . Purification . Chromatography . Reverse-phase resin
Introduction Capsaicin and its analogues are collectively known as capsaicinoids and obtained from the fruit of the genus capsicum. About 20 natural capsaicinoids have been identified in the fruits of red pepper. The primary capsaicinoid is capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), P.
