CONCENTRATION OF COLOUR COMPONENTS IN CHILLI PEPPER AND PAPRIKA OLEORESINS WITH COLUMN CHROMATORGAPHY AND SUPERCRITICAL FLUIDS

摘要

Paprika (Capsicum annum) is one of the oldest and most important natural red colourants used as oleoresin (extract) in foodstuffs industry. Paprika differs from chilli pepper in the concentration of pungent (capsaicinoids) and colour components (carotenoids), which directly influence the quality and commercial value of a great number of food ingredients. The scope of our study was to investigate the possibility of increasing the colour intensity (CU value) of paprika oleoresin using column chromatography with different solid adsorbents at atmospheric conditions, as well as its combination with high pressure extraction of raw material and oleoresins of paprika and chilli pepper. Phase equilibria of system chilli pepper oleoresin-CO_2 were investigated and distribution coefficients of capsaicinoids were calculated. The results are given in terms of separation of pungent components from oleoresin.