高纯度辣椒碱提取工艺分析及实验研究

高纯度辣椒碱在医药、食品等领域有着很大的市场需求。以干辣椒为提取原料,采用多元价值取向模型对现有溶剂法、超临界萃取、溶剂-超临界耦合及溶剂-离子交换耦合4种提取高纯辣椒碱工艺进行了综合评价,评估结果表明溶剂法耦合离子交换法工艺明显优于其他工艺路线,其综合优度为0.8049。在此基础上对最佳的溶剂-离子交换耦合工艺开展了实验研究,得出最优提取工艺参数为:上柱浓度331.4 mg·L^-1,速度18.8 ml·min^-1,pH值5.0,温度为室温,并且得出上柱纯化溶液浓度、流速等相关参数值及作用。制得的产品辣椒碱纯度高达98.42%。     

辣椒素提取工艺的研究

为给从辣椒中提取辣椒素提供参考,以辣椒为原料,采用醇提法提取辣椒素,考察了乙醇浓度、料液比、浸提时间和提取温度对辣椒素提取率的影响。采用正交试验对工艺条件进行了优化研究,结果表明最佳工艺条件：乙醇浓度为70%,料液比为1∶15,提取时间为60min,提取温度为70℃。在最佳工艺条件下,提取率为0.745%。     

辣椒素的提取及其应用研究进展

综述近年来国内外有关辣椒素提取和应用的研究进展,总结和比较几种辣椒素主要提取方法的原理和优缺点,得出多种技术的结合是今后辣椒素提取研究的主要方向;着重阐述辣椒素在生物防治方面的应用,并指出辣椒素研究中需要解决的问题及应用前景。     

辣椒提取物的试验研究

以乙醇、丙酮和乙酸乙酯为溶剂,分别对干红朝天椒进行萃取,得到三种相应的提取物。采用国标方法分别检测提取物的辣度和色价,并对检测结果进行了讨论和评价。该辣椒提取物制备方法对辣椒提取物的工业化生产有一定的参考价值。     

辣素衍生物改性PVDF膜的制备及其抗菌性能

以甲基丙烯酸甲酯（MMA）和天然辣素8-甲基-N-香草基-6-壬烯酰胺（Capsa）为单体,通过自由基聚合合成辣素衍生物PMMA-Capsa。将PMMA-Capsa与聚偏氟乙烯（PVDF）共混,通过非溶剂诱导相转化法制备PVDF/PMMA-Capsa分离膜,系统地研究了PMMA-Capsa含量对所制备的分离膜表面化学组成、形态结构、亲水性能、抗菌性能及渗透性能的影响。结果表明在成膜过程中PMMA-Capsa倾向于分布在分离膜的表面和孔道表面。随着铸膜液中PMMA-Capsa含量的增加,所制备的分离膜断面结构中海绵层结构逐渐消失,分离膜容易形成粗糙的微孔状表面。PMMA-Capsa的引入使分离膜表面水接触角从88.4°降低到73.1°。渗透实验结果表明分离膜的纯水通量随着PMMA-Capsa含量的增加而增加,而对牛血清蛋白（BSA）的截留率逐渐降低,所制备的PVDF/PMMA-Capsa分离膜的通量恢复率高于纯PVDF膜。PVDF/PMMA-Capsa分离膜具有优异的抗菌性能,对金黄色葡萄球菌的抗菌效率最高可达97.2%。     

具类辣素结构乙酰胺的合成及其抑菌、抑藻性能

以取代芳香烃和N-羟甲基乙酰胺为原料,采用傅-克烷基化反应设计合成了7种具类辣素结构乙酰胺化合物(Ⅰ～Ⅶ)。利用IR和~1HNMR对其结构进行了表征。以大肠杆菌和金黄色葡萄球菌为受试菌评价了其抑菌活性,以三角褐指藻、中肋骨条藻和旋链角毛藻为受试藻评价了其抑藻活性。结果表明:7种化合物对2种菌和3种藻均具有较好的抑制作用,其中以3-乙酰胺甲基-4-肉桂苯酚(Ⅶ)的抑制作用最好,最小抑菌浓度可达到0.0625 g/L,且质量浓度为3 g/L时抑菌率与抑藻率均超过90%。     

超临界二氧化碳萃取辣椒碱工艺的可视化分析

对采用超临界二氧化碳技术萃取辣椒碱进行较为系统的研究。选择萃取压力、萃取温度、分离压力、分离温度4个主要影响因素,运用均匀设计法安排试验,以高效液相色谱测定辣椒碱的含量。选择分离釜1中产物的辣椒碱含量为试验指标,用自主提出的多因素多水平试验结果可视化分析方法对多维空间试验数据进行分析。得出最佳工艺范围为萃取压力10～21MPa、萃取温度41～52℃、分离釜1压力8～8.7MPa、分离釜1温度53～60℃。     

辣椒碱的合成研究进展

辣椒碱(反式8-甲基-N-香草基-6-壬烯酰胺)是辣椒中产生辛辣及刺激性味道的主要生物活性物质,是一种含香草酰胺的生物碱,具有重要的生理、药理活性,被广泛应用于医药、食品、农业、涂料及军事领域,具有巨大的市场需求.然而从天然辣椒中提取分离的辣椒碱纯度低、产率低,难以实现规模化制备.因此,化学家们致力于发展化学合成法制备...     

Lycium barbarum Polysaccharides and Capsaicin Inhibit Oxidative Stress,Inflammatory Responses,and Pain Signaling in Rats with Dextran Sulfate Sodium-Induced Colitis

Ulcerative colitis (UC) is an inflammatory disease with chronic relapsing symptoms. This study investigated the effects of Lycium barbarum polysaccharides (LBP) and capsaicin (CAP) in dextran sulfate sodium (DSS)-induced UC rats. Rats were divided into normal, DSS-induced UC, and UC treated with 100 mg LBP/kg bw, 12 mg CAP/kg bw, or 50 mg LBP/kg bw and 6 mg CAP/kg bw. Rats were fed LBP or CAP orally by gavage for 4 weeks, and UC model was established by feeding 5% DSS in drinking water for 6 days during week 3. Oral CAP and mixture significantly reduced disease activity index. Oral LBP significantly decreased serum malondialdehyde, interleukin (IL)-6, colonic tumor necrosis factor (TNF)-α levels, and protein expression of transient receptor potential cation channel V1 (TRPV1) and transient receptor potential ankyrin 1 (TRPA1), but increased serum catalase activity. Oral CAP significantly suppressed serum IL-6, colonic TRPV1 and TRPA1 protein expression, but elevated IL-10 levels, serum superoxide dismutase and catalase activities. The mixture of LBP and CAP significantly reduced serum IL-6, colonic TNF-α and TRPA1 protein. In conclusion, administration of LBP and/or CAP attenuate DSS-induced UC symptoms through inhibiting oxidative stress, proinflammatory cytokines, and protein expression of TRPV1 and TRPA1.     

Lipoxygenase (LOX) in Sweet and Hot Pepper (Capsicum annuum L.) Fruits during Ripening and under an Enriched Nitric Oxide (NO) Gas Atmosphere

Lipoxygenases (LOXs) catalyze the insertion of molecular oxygen into polyunsaturated fatty acids (PUFA) such as linoleic and linolenic acids, being the first step in the biosynthesis of a large group of biologically active fatty acid (FA)-derived metabolites collectively named oxylipins. LOXs are involved in multiple functions such as the biosynthesis of jasmonic acid (JA) and volatile molecules related to the aroma and flavor production of plant tissues, among others. Using sweet pepper (Capsicum annuum L.) plants as a model, LOX activity was assayed by non-denaturing polyacrylamide gel electrophoresis (PAGE) and specific in-gel activity staining. Thus, we identified a total of seven LOX isozymes (I to VII) distributed among the main plant organs (roots, stems, leaves, and fruits). Furthermore, we studied the FA profile and the LOX isozyme pattern in pepper fruits including a sweet variety (Melchor) and three autochthonous Spanish varieties that have different pungency levels (Piquillo, Padrón, and Alegría riojana). It was observed that the number of LOX isozymes increased as the capsaicin content increased in the fruits. On the other hand, a total of eight CaLOX genes were identified in sweet pepper fruits, and their expression was differentially regulated during ripening and by the treatment with nitric oxide (NO) gas. Finally, a deeper analysis of the LOX IV isoenzyme activity in the presence of nitrosocysteine (CysNO, a NO donor) suggests a regulatory mechanism via S-nitrosation. In summary, our data indicate that the different LOX isozymes are differentially regulated by the capsaicin content, fruit ripening, and NO.