Study On Extraction Process Optimization And Application Of Piperine And Pepper Oleoresin

Pepper is a flavor commonly used in daily life.Piperine and pepper oleoresin oleoresincan be extracted from pepper,and they are the main flavor substances of pepper.Piperine,which tastes spicy,is the source of main biting taste for pepper.Moreover,it also has many important effects,such as bacteriostasis,anti-tumor and so on.Pepper oleoresin contains most of pepper flavor substances,which can replace the pepper for use.In addition,it has the characteristics of convenient storage,easy transport and wide range of applications.This experiment mainly studies the extraction process optimization of piperine and pepper oleoresin,enables its extraction rate to be improved,and explores antibacterial activity of pepper extract.1.Effect of grinding treatment on pepper extractBy taking the over 100 mesh screen as the reference standard,and comparing the grinding efficiency of conventional grinding and cryogenic grinding,it is found that the time of conventional grinding closing to the 100-mesh aperture is shorter than that of cryogenic grinding.However,in the comparison of extraction rate,the extraction rate of piperine and pepper oleoresin ground at low temperature is higher than that of conventional grinding method,which indicates that the damage to pepper extract by conventional grinding in the grinding process is greater than that by low temperature grinding by addition of dry ice,and cryogenic grinding can better retain the extract,thus improving the extraction rate of pepper extract.2.Process optimization of piperine extractionFirst,the single factor analysis of the parameters affecting the piperine extraction is carried out,and the orthogonal experiment is carried out on the basis of the analysis to finally obtain the best extraction process of piperine.Three parameters,namely extraction temperature,and solid-liquid ratio are selected for the analysis of orthogonal experiment,and the results are compared with those of ultrasonic-assisted enzymatic method.It can be found that ultrasound-assisted enzymatic extraction method is superior to conventional extraction method in extraction rate and time efficiency.It is also found that the optimum extraction rate of black pepper was 5.76% under the simultaneous use of cellulase,hemicellulase,xylanase and pectinase,while the optimum extraction rate of white pepper in the use of cellulase,hemicellulase,xylanase and pectinase with the help of ultrasonic ultrasonic-assisted enzyme was 5.98%.3.Extraction process optimization of pepper oleoresinOn the basis of single factor,orthogonal experiment is used to optimize the extraction condition of pepper.The factors of conventional extraction include extraction time,extraction temperature and extraction solid-liquid ratio.The orthogonal experiments of ultrasonic enzyme-assisted method are used to optimize the enzyme conditions of enzyme cellulase,hemicellulase,pectinase and xylanase,respectively under the action of ultrasound.It is found that the extraction rate of pepper oleoresin is the best under the assistance of ultrasonic enzyme,and the extraction time is shorter than that of the conventional extraction method.When the black pepper oleoresin is extracted in the 0.9 mg/mL of cellulase concentration,0.9 mg/mL of hemicellulase concentration,0.7 mg/mL of pectinase concentration,and 0.7 mg/mL of xylanase concentration,the optimum extraction rate is 16.35 %.When the white pepper oleoresin is extracted in the 0.7 mg/mL of cellulase concentration,0.7 mg/mL of hemicellulase concentration,0.6 mg/mL of pectinase concentration,and 0.5 mg/mL of xylanase concentration,it is the optimal scheme with 13.85 % of extraction rate.4.Effect of pepper oleoresin on chicken preservationThe alcohol solution of the resin has good bacteriostatic effect on staphylococcus aureus and escherichia coli,indicating that black and white pepper oleoresin has a certain bacteriostatic ability,and the bacteriostatic ability of black pepper oleresin is better than that of white pepper.The O/W emulsion made from 1% CMC(sodium carboxymethylcellulose)and 30 % ethanol can make the black pepper oleoresin disperse evenly and have certain stability.Compared with the control group,the fresh-keeping solution made from black pepper oleoresin can prolong the quality preservation time of chicken breast meat for about 4 days.The fresh-keeping solution made of black pepper oleoresin has a good fresh-keeping effect.