Extraction,Determination And Functional Study Of Capsanthin And Capsaicin From Capsicum

Capsicum is the most commonly eaten solanaceous vegetable in the world.Capsicum contains the highest vitamin C content,in addition,there are rich capsanthin and capsaicin.Capsanthin and capsaicin have the physiological functions of anti-oxidation,anti-cancer,reducing blood lipid and so on.In this paper,capsanthin and capsaicin were extracted at the same time from capsicum,and the components of capsanthin and capsaicin in capsicum were analyzed qualitatively and quantitatively.The cluster analysis of 95 varieties of capsicum was carried out,the better capsicum varieties were selected to study the functional activity of capsanthin and capsaicin.1.The extraction and separation system of three-phase salting out extraction method is as follows: the mass fraction of distilled water / K2HPO4 / acetonitrile / petroleum ether(w/w/ w)is 44%,20%,20%,16%,the ultrasonic temperature was 45℃,the ultrasonic time was 10 minutes,and the capsicum sample was added after the three-phase solvent was mixed.Under these conditions,the yield of capsanthin and capsaicin were 0.263 mg/g and 1.412 mg/g,respectively.2.Determination of capsanthin and capsaicin in capsicum by high performance liquid chromatography(HPLC).The content of capsanthin,β-carotene,zeaxanthin and the three capsaicin monomer components of capsaicin,nordihydrocapsaicin and dihydrocapsaicin in capsicum samples were calculated by standard curve.In addition,the established HPLC method has high accuracy,good precision,and high repeatability.3.The content of vitamin C in 95 kinds of capsicum varieties was determined by ultraviolet spectrophotometry(UV).The content of vitamin C was measured in the range of 13.953~139.213 mg/100 g,and cluster analysis was performed.It was divided into three categories when the Euclidean distance was 5.The pepper varieties with the highest content are c29,c87,c35,s14-1,00A2,g15-1,g63,s16,c116,14,g16 and c33.Cluster analysis can be divided into three categories when the Euclidean distance was 5.The content of capsanthin and capsaicin was 0.011~0.686 mg/g and 0.016~4.704 mg/g by high performance liquid chromatography.According to the content of capsanthin and capsaicin,pepper varieties were divided into four categories and three categories when the Euclidean distance was 5.The variety with the highest content of capsanthin is s4,which is the only one.The varieties with the next highest content are 003 A,11,c22,s13,g12 and(6).The highest content of capsaicin are s4,c18,c16,005A1,s11,c22,003 A,g64,c126,g16,c104,c27,y13-1,g10,c3.4.The antioxidant activity and the hypolipidemic effect of capsanthin and capsaicin were studied in vivo: Compared with the high-fat model group,the body weight of capsanthin dosage group and capsaicin dosage group decreased significantly(P<0.01 or P<0.05).The activities of GSH-Px,SOD and CAT of mice in capsanthin and capsaicin dosage group of were significantly higher than those in high-fat model group(P<0.01 or P<0.05);and the MDA content in each experimental group was decreased.The contents of TG,TC and LDLC in capsanthin and capsaicin groups were lower than those in high-fat model group(P<0.05 or P<0.01),and the contents of HDL-C in capsanthin and capsaicin groups were significantly higher than those in high-fat model group(P<0.01 or P<0.05),it showed that capsanthin and capsaicin had better antioxidative and hypolipidemic effects in vivo.