In order to explore the efficient preparation process of natural high-purity capsaicin, Yunnan devil pepper was selected as the starting material for the study. Through systematic solvent screening and orthogonal experimental design, the extraction conditions of capsaicin were optimized. The optimal extraction process was determined to use 75% ethanol as the solvent, extract at 65 ℃ for 2 hours, and set the solid-liquid ratio to 1:4. For the crude extract obtained by the optimal extraction process, a graded impurity removal strategy was adopted, followed by steps such as ethyl acetate water extraction, steam distillation, activated carbon adsorption, and n-hexane crystallization to improve the purity of capsaicin. Subsequently, the high-purity capsaicin prepared was subjected to chromatographic separation to obtain a single component. Detailed composition analysis and structural identification of the separated monomers were performed using infrared spectroscopy and nuclear magnetic resonance spectroscopy. The experimental results show that the preparation process can effectively extract and purify capsaicin, and the resulting product is in powder form with a yield of 0.83% and a purity of 95.15%. The preparation process proposed in this study is not only easy to operate, but also has good feasibility and practicality, providing scientific basis and technical reference for the large-scale production of natural high-purity capsaicin. The successful implementation of this process is expected to promote the widespread application of capsaicin in the fields of medicine, food, and chemical engineering.

Shuangxi Li, Chaoyue Li, Zhenting Huang, Xiaonan Zheng, Wenxie Zhou, Yunlian Li, Weiqiang Wang. Preparation process and component analysis of natural high-purity capsaicin. Academic Journal of Agriculture & Life Sciences (2024) Vol. 5 Issue 1: 158-167. https://doi.org/10.25236/AJALS.2024.050121.

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