Trng i hc Bch Khoa i hc quc gia thnh ph H Ch Minh

Khoa Ky thuat hoa hoc

BAO CAO LUN VN

Nghin cu xy dng qui trnh chit xut cao t t

tri t (Capsicum sp.) nh hng sn xut thuc
gim au dng ngoi

CBHD : Phm Thnh Qun

: Dng Hong Long

Sinh vien : Nguyn Thanh Cng

MSSV : 1410459

Lp : HC14CHC

Nganh : Ky thuat Ha Hu C

Nam hoc 2016 - 2017

TM TT.................................................................................................................. iii

Trang i
M U .................................................................................................................... 4
TNG QUAN ............................................................................................................ 5
1.1 GII THIU CHUNG V T................................................................ 5
1.1 M t thc vt ..................................................................................................5
1.2 c im thc vt ......................................................................................5
1.4.2 Cc loi t nghin cu ..............................................................................6
1.4.4 Scoville Scale (SHU)................................................................................6
II. CC NGHIN CU V T .............................................................................. 7
2.1 THNH PHN DINH DNG ..................................................................7
III. NG DNG TRONG Y HC .......................................................................... 13
3.1 THUC V Y HC C TRUYN ...........................................................13
3.2 THUC/DC PHM HIN I. .........................................................13
IV. PP CHIT XUT CAPSAICIN ........................................................................ 14
4.1 TNG QUAN CAPSAICIN .......................................................................14
5.2 Chit xut Capsaicin v tng hp lm tinh ...............................................14
XI. KHON CHNH CH PHM CAO .................................................16
nh gi tnh cht vt l ( t trng , mu , ngoi quan )...................16
Thnh phn ha hc ( dng phng php Sc k ) xc nh. .............16
V. M T THC NGHIM ................................................................................... 17
5.1 NGUYN LIU ...........................................................................................17
5.1.1 Yu cu nguyn liu ...............................................................................17
5.1.2 S ch nguyn liu .................................................................................17
REFERENCES ....................................................................................................... 24

Trang ii
 TM TT
Trong i sng, tri t c tc dng nh l mt v loi gia v cay c nhiu ngi
s dng, ngoi ra cn c tc dng nh mt dc liu tr cc bnh dn gian .Tri t c
nghin cu tch chit tinh cht cay Capsaicin c kh nng gim au v khng khun
bng nhiu phng php khc nhau. Trong tri t, qua qu trnh tch chit thu c tinh
cht cay v nhiu cht c dc tnh gi tr cao (Capsaicin, Capsicosid, Carotenoid,
Capsinoids). Tinh cht cay c s dng gn y trong nhiu lnh vc nh m phm,
dc phm. Trong qu trnh kho st, nhn thy Capsaicin chit tch bng phng php
Soxhlet c hiu qu cao nht. Ngoi ra, Capsaicin hot tnh mnh d ch nng thp
khong 1000 ppm

Trang iii
 M U
au l mt triu chng thng gp gy nhiu phin toi, kh chu nht l khi au
ko di. gim au ngoi cc thuc dng ung, tim cn c loi thuc gim au
dng ngoi. Kinh nghim dn gian c nhiu loi thuc cao, thuc xoa ln ch au rt
c hiu qu .Hin nay do k tha y hc c truyn ca dn tc v p dng cc tin b ca
khoa hc hin i ngi ta sn xut ra kh nhiu chng loi thuc gim au dng
ngoi.

t va l gia v va l dc liu tt qu gi v c mi ngi rt a chung. Mi

loi t c v cay ring ca chng v dc dng rng ri trn th gii.Capsaicin hin nay
c s dng rng ri trong cng nghip dc liu v l nhng chit xut c gi tr kinh
t cao trong lnh vc thc phm, dc phm, m phm.

Vit Nam l mt nc c iu kin t nhin thun li cho vic pht trin nhiu
loi thc vt khc nhau, trong t vit nam v ang khng nh vai tr v v tr ca
mnh vi cc nc xung quanh. i vi nc ta, ngun nguyn liu t rt phong ph, cc
cht c trong t c bit l Capsaicin khng ch gip gia v thm ngon m cn c ng
dng rt quan trng trong ngnh dc. Khoa hc ngy nay dng t nh mt cht bi
chng cc kch thch t bn ngoi v cc bnh ngoi da khc

t c trng rng ri trn th gii ch yu n , Trung Quc, Hungary,Thi

Lan, Turkey, Japan, Indonesia. Vit Nam ch yu Qung Bnh , Qung Tr , Tha
Thin- Hu , ng Thp c din tch hng nghn ha

Lun vn hng ti vic nghin cu cc qu trnh tch chit cao t nhm mc tiu
ti a hiu sut qui trnh sn xut v ng dng m hnh pilot

Trang 4
 I. TNG QUAN
I. GII THIU CHUNG V T
I. M t thc vt
Tn khoa hc : Capsicum annum
H : H c Solanaceae (nightshade)
Tn Vit Nam : t, Lt Tiu , Lt T , Ngu Gic Tiu , Hi Tiu
Tn nc ngoi ; cayenne peppers , peppers, chili peppers, chile, chile peppers
II. c im thc vt

R: t c r tr, nhng phn nhnh mnh v pht trin thnh r chm, phn
b chnh trong tng t cy.
Thn: Khi cy gi, phn gc thn chnh ha g, dc theo chiu di thn c 4-
5 cnh. Thn c lng hoc khng lng, cy cao 35-65 cm, c ging cao 125-
135 cm. t phn tn mnh, kch thc thay i theo iu kin canh tc v
ging.
L: Mc n, i khi mc chm thnh hnh hoa th, l nguyn c hnh trng
n bu dc, phin l nhn u, l mu xanh nht hoc m, c lng hoc
khng lng.

Hnh thi cy t
Tri: Tri c 2-4 thy, dng tri rt thay i t hnh cu n hnh nn, b
mt tri c th phng, gn sng, c kha hay nhn; tri khi chn c mu
en vng; tri khng cay hay rt cay.

Trang 5
 Cy t pht trin tt t tht nh , t pha ct d thot nc . Ht t ny mm
25- 30 , di 10 ht khng mc .Thi k ra hoa cn nhiu nh sng, cy c kh
nng chu hn cao , song khng chu c ng

III. Cc loi t nghin cu

t sng b: Trng ch yu vng ng bng trung du Bc B nh H Ni , Thi Bnh ,

Hng Yn vv . Thi gian sinh trng ca t sng b t 110 115 ngy ty theo v . Qu di
10:12 cm, ng knh qu 1:1,5 cm . Khi chn mu ti , trng 35 -40 ngy c qu . Nu
trng ring r tng cy trong vn th cy t sng c th sng 2 -3 nm . T l cht kh 22%
(4000 SHU)
t cha vi: c trng ph bin Qung Bnh , Qung Tr , Tha Thin Hu , cc tnh
ven bin min trung , thi gian sinh trng 115- 120 ngy , cy cao 40:45 cm c khong 5 cnh ,
mi cy cho 40 qu . qu tng i nh qun queo v nhiu ht c t l cht kh khong 18%
(3000 SHU)
t cay 01: hai ging trn c qu to , nhiu , mu p nhng hay b thn th , vi rt v nhn
trng ph hoi , vin khoa hc min nam to ra t cay 01 do lai gia t xim v t ch thin c
cht lng tt hn : cht kh cao , bt qu gi c mu p , c ngi tiu dng a thch ,
rt ph hp lm t bt . Chng c chiu di 1,2 cm , ng knh khong 0.8 cm , lc chn mu
ti t l ti trn kh l 3,3/1 (15000 SHU)
t ch thin : t ch thin l mt cy nh c th sng vi nm, thn di ha g. Cy c
nhiu cnh, nhn. L mc so le, hnh thun di, u nhn. Hoa mc n c k l. t ch thin
qu mc quay ln tri. C th c trng hoc mc hoang. Cc b phn ca t ch thin nh qu,
r v l u c dng lm thuc. (30000 SHU)
t him : Tri ca nhiu loi t him thng c mu , mt s loi c mu vng, tm hoc
en. Tri t him rt cay. Hoa c mu trng xanh hoc trng vng l capsicum annum thng b
nhm ln Capsicum frutescens. cay ca n l 100000120000 SHU

IV. Scoville Scale (SHU)

L n v o lng cay nhit ca t, mt chc nng th hin nng capsacin,

da trn mc pha long capsaicin cho n khi khng cn cm thy cay .n v ny
cm nhn ch quan, ph thuc nhy cm capsacin ca ngi, l phng php o
khng chnh xc.Do xp hng Scoville c xc nh trn n v khi lng kh, vic so
snh cc loi t vi hm lng nc khc nhau gy nhm ln v cay.
Phng php do : pha 65 mg t kh + 100ml etanol lu + lc
Pha hn hp nc ng , thm vo n khi nm khng cm nhn v cay
Nu t l : 1 phn dung dch alcohol : 50000 nc ng = 50000 SHU

Trang 6
 II. CC NGHIN CU V T
2.1 THNH PHN DINH DNG
Dinh dng ca t ph thuc vo kiu gen v trng thnh ca tri. Trung bnh
trong 100g cha:

T l %
Cht Gi tr dinh dng
RDA

Nng lng 40 Kcal 2%

Carbohydrate 8.81 g 7%

m 1.87 g 3%

Tng lng cht 0.44 g 2%

bo

Cholesterol 0 mg 0%

Cht x 1.5 g 3%

Cc Vitamin

Folates 23 mcg 6%

Niacin 1.244 mg 8%

Pantothenic acid 0.201 mg 4%

Pyridoxine 0.506 mg 39%

Riboflavin 0.086 mg 6.5%

Thiamin 0.72 mg 6%

Vitamin A 952 IU 32%

Vitamin C 143.7 mg 240%

Vitamin E 0.69 mg 4.5%

Vitamin K 14 mcg 11.5%

Trang 7
 Cht in phn

Natri 9 mg 0.5%

Kali 322 mg 7%

Cc cht khong

Canxi 14 mg 1.5 %

ng 0.129 mg 14%

St 1.03 mg 13%

Magi 23 mg 6%

Mangan 0.187 mg 8%

Pht-pho 43 mg 6%

Selen 0.5 mcg 1%

Km 0.26 mg 2%

Phyto-nutrients

Carotene- 534 mcg --

Carotene- 36 mcg --

Cryptoxanthin- 40 mcg --

Lutein-zeaxanthin 709 mcg --

Tri t xanh cay v khng cay cha giu ngun vitamin chng oxy ha nh
Vitamin A, B v E.
Trong thc t, vitamin C ln u tin c tinh ch t t nm 1928 bi nh ha sinh
hungary Albert Chng Gyorgyi, gip anh nhn c gii Nobel Prize trong
physiology and medicine trong nm 1937

Trang 8
2.3 Thnh phn ha hc
CHT BENZYLAMIN 0,04 1,5% TRONG :
Thnh phn chnh Capsaicin ( 70%)
Cng thc chung: C18H27NO3; M = 305 vC; mp = 62oC; bp = 210 oC; []20D =
+1.05o

Dihydrocapsaicin ( 20%) :
Cng thc chung: C18H29NO3; M = 307 vC; mp = 65.5oC; []20D = +1.05o

Nordihydro-capsaicin (7%) :
Cng thc chung: C17H27NO3; M = 293 vC; mp = 61oC; []20D = +1.05o

Homocapsaicin : (1%)
Cng thc chung: C19H29NO3; M = 319 vC; mp = 65 oC; []20D = +1.05o

Homodihidrocapsaicin: (1%)

Trang 9
Cng thc chung: C19H31NO3; M = 321 vC; mp = 67 oC; []20D = +1.05o

CHT CAROTENOID 0,8- 4,8% TRONG :

Capsaithin (cht chnh )
Cng thc chung: C40H56O3; M = 585 vC; mp = 175176 oC; []20D = +1.05o

Capsorubin :
Cng thc chung: C40H56O4; M = 600 vC; mp = 201 oC; []20D = +1.05o

Trang 10
 Krytoxanthin

Cng thc chung: C40H56O; M = 552 vC; mp = 192 oC; []20D = +1.05o
Lutein
Cng thc chung: C40H56O2; M = 568 vC; mp = 196 oC; []20D = +1.05o

-carotene v -carotene
Cng thc chung: C40H56; M = 536 vC; mp = 183 oC; []20D = +1.05o

CAPSICOSID :
Saponin steroids c tc dng khng sinh

Trang 11
 FLAVONOID :
Apiin v luteolin -7-glucosid
Cng thc chung: C21H20O11; M = 448 vC; mp = 183 oC; []20D = +1.05o

VITAMIN C : t l 0,8-1,8% trong t ta , cc loi t khc cha ti 4,8%

CHT CACBOHYDRAT : 7%
CC ACID HU C NH ACID CITRIC , ACID MALIC
TRUNG BNH T C M KHONG 85%

Bo qun
t nn c bo qun trong t lnh trong ti plastic gi ti trong khong mt
tun.t sy kh nguyn qu cng c sn trn th trng. t kh c th c bo qun
nhit phng ti ni mt, t nh sng v trong cc hp kn trong nhiu thng.C th
c xay thnh bt nh s dng my xay tay khi cn. t tiu bt nn bo qun ni mt
m trong hp kn.

Trang 12
 III. NG DNG TRONG Y HC
3.1 THUC V Y HC C TRUYN
Chit xut t tri v bt (qu cay)
Cht capsaicin di do trong t cn kch thch no b sn xut ra cht endorphin,
mt mooc phin ni sinh c tc dng gim au, c bit cho nhng ngi b vim
khp mn tnh v ung th .
Ngi Aztec s dng tri t cay lm gim au rng (Bosland, 1999). nhiu
nc Chu Phi, tri cy c tiu th trong tin tng rng n ci thin ln da v
lm tng thm hp dn (Bosland v Votava, 2000).
Ngi Tukano ca Columbia, hn hp t nghin v nc vo mi gim say
sn v nh hng sau khi i bar v ung ung c cn(Bosland, 1999).
Columbia v n , ngi b rn cn c cho t thc c hot ng ca
h thn kinh nh hng ca nc c rn . Tng t nh vy, t ti nghin nt
hoc bt c s dng gim sng v rt cc cht c ca ong,cn trng nhn
v b cp (Dewitt v cng s, 1998).
Capsaicin c cc tnh cht khng khun, chng ung th, gim au v chng tiu
ng. N cn c pht hin l lm gim mc LDL cholesterol cc c th bo
ph.
Vi c tnh tn hn, gii c, tiu vim, t c chit xut di dng dung dch
bi ngoi da, gip kch thch, lm gin mch, gim au v lm tan mu bm.
V cay c trng ca t kch thch tuyn nc bt tit ra nhiu nc bt, gip cho
vic tiu ha c d dng hn. Ngoi ra, t c kh nng kch thch tim p
nhanh, mu tun hon nhanh, c li cho tim.
c tnh nng ca t s gip gi nhit cho c th trong ma lnh v cn gip gii
c rt tt qua ng h hp ca da (tot m hi).
3.2 THUC/DC PHM HIN I.
Cc chit xut t capsaicinoids v carotenoid c tc dng:
Ngnh dc phm s dng capsaicin nh l mt cht chng nng gy kch thch
cho cc ng dng bn ngoi (Carmichael, 1991)
Capasicin v cc ng hn hp ca n c s dng lm thuc m, thuc bt
v thuc cn v nhng c tnh c cht lm se, chng kch ng v gim au ca
chng
S dng trong liu php cha vim khp, au thn kinh mn gip, au c ...

Trang 13
 IV. PP CHIT XUT CAPSAICIN
4.1 TNG QUAN CAPSAICIN
Micko c lp capsaicin t t bt (Capsicum annuum) v t t cayenne (Capsicum
fastigiatum). 1 kg t cayenne chit xut ra 5.5 g capsaicin th, gp 20 ln lng tm thy
trong t bt (Capsicum annuum).Nelson trch ly Capsaicin bng phng php ca micko
v thu c 2.13g tinh th tinh khit t 1.5 kg African capsicum
5.2 Chit xut Capsaicin v tng hp lm tinh
Phng php trch ly ca Micko: Capsaicin thu t cc loi t cayenne
Trong trng hp 1 : ch c 12 g capsaicin th t 40 pounds (khong 18kg) t t
cay thng
Trong trng hp 2 : ch c 68g capsaicin th t 40 pounds (khong 18kg) loi siu
cay.Sau khi lm tinh qua 3 ln cn li 42g capsaicin tinh khit

Capsaicin c lm tinh bng cch kt tinh t PETROLIUM ETHER CHA 10%

ETHYL ETHER. Dung dch cn + capsaicin c chng minh khng hot ng v mt
quang hc

Trang 14
Ni dung nghin cu sau:

MC CH :Ti u ha quy trnh sn xut cao t gim au dng

ngoi
NI DUNG NGHIN CU KHO ST
I. KHO ST NGUYN LIU TM LOI NGUYN LIU
THCH HP.
nh gi hm lng Capsaicin
nh gi thnh phn nguyn liu
nh gi hm lng m
nh gi cc tp cht
nh gi gi thnh , kh nng cung ng c liu
II. KHO ST CC PHNG PHP CHIT
Phng php ngm dm
Phng php ngm kit
Phng php chit bn lin tc
Phng php chit ngc dng
III. KHO ST YU T NH HNG N HIU SUT CHIT
1) Yu t v k thut
Nhit
Thi gian
mn dc liu
Khuy trn
Siu m
S ln chit
2) Yu t v dung mi
tinh khit dung mi
Nng dung mi
Kh nng thay th dung mi

Trang 15
 T l dc liu dung mi
PH
Cht in hot
V. KHO ST C UI DUNG MI
Thi gian
Lng nhit v nhit
Hm lng sau c ui dung mi
IV. KHO ST CC PHNG PHP TINH CH
V. KHO ST KH NNG THU HI D PHM
VI. N NH CA QUY TRNH
VII. TH HOT TNH SINH HC
VIII. XY DNG QUY TRNH IU CH T TIU CHUN
IX. KHO ST CC T DC CN THM VO DC LIU
X. KHON CHNH CH PHM CAO
nh gi tnh cht vt l ( t trng , mu , ngoi quan ).
Thnh phn ha hc ( dng phng php Sc k ) xc nh.

Trang 16
 V. M T THC NGHIM
5.1 NGUYN LIU

5.1.1 Yu cu nguyn liu

Nguyn liu l tri t cay s ch cung, cha nhiu capsaicin qu trnh chit tn
chi ph.

5.1.2 S ch nguyn liu

t tri

Nc
Lm sch

Sy 60oC <
Khi lng khng i 3 ngy

Xay

t bt

Sy di 60oC gi li cht capsaicin, tip nguyn liu c a vo nghin hoc

xay nhuyn qu trnh chit tch c d dng hn

Trang 17
 5.3 S QUY TRNH TIN HNH

t bt

EtOH 95o 10h- 15h

Ngm
60oC ( kt hp khuy )

Lc B

C dui dung mi EtOH

Cao EtOH
tt

Petrolium ether 10% Ethyl ether Chit

Dch chit PE Nc

Kt tinh Petrolium ether

Cao PE
tt

Trang 18
 CHI TIT NI DUNG NGHIN CU
I. KHO ST NGUYN LIU
nh gi hm lng Capsaicin
Phng php Soxhlet: Cn khong 10g nguyn liu cho vo thit b trch ly
Soxhlet, sau thm 150 ml etanol vo bnh cu. Lp h thng trch ly, m
bp in, tin hnh trch ly. Khi dung mi ngng t khng cn mu dng th
nghim.Dch trch c lc, sau c quay chn khng thu hi etanol, xc
nh c lng du t thu c. Du t c thm vo 5 ml aceton lc u,
nh mc 50 ml bng etanol. Dung dch c pha long 10 ln, lc qua mng
lc 0,45m cha trong vial chun b phn tch bng HPLC xc nh hm
lng capsaicin .
Phng php ngm dung mi: Cn khong 10g bt t cho vo bnh cu
y bng 250 ml, sau cho thm 100 ml etanol, y kn. t bnh cu ln
my khuy t, khuy u trong 8 gi, sau lng 16 gi. Dch trch c
lc qua giy lc, dch sau khi lc c lu gi trong chai thy tinh y kn.
Sau , thm 100 ml etanol vo bnh cu cha nguyn liu tip tc khuy
trong 8 gi v lng trong 16 gi. Dch trch mi tip tc c lc v lu
gi trong chai thy tinh. Lp li th nghim n khi dch trch khng cn
mu. Dch lc c c quay chn khng thu hi lng etanol, xc nh khi
lng hn hp thu c (gi l du t)
Xc nh thnh phn axit bo : phng php Soxhlet s dng phng php
phn tch sc k kh ghp khi ph (Gas Chrotomagraphy Mass
Spectrometry GC/MS)

Cc dung mi : acetonitril dng cho HPLC (Merck)

Trang 19
 nh gi thnh phn nguyn liu

Cc phn s dng (tht qu) v phn khng s dng (cung, rut v ht) ca t
nguyn liu sau khi tch ring c em cn. Thnh phn khi lng ca t
nguyn liu c tnh bng cng thc:
Phn s dng (%) = (m1:m0) x 100%

Phn khng s dng (%) = (m2 : m0) x 100%

trong :
m0: khi lng t nguyn liu ban u
m1: khi lng phn tht qu
m2: tng khi lng phn cung, ht v rut
Xc nh hm lng nc trong t ti v t bt nguyn liu
Sy 105 110 0C n khi lng khng i .
II. KHO ST CC PHNG PHP CHIT
1. Ngm nhiu ln : mi ln dng mt phn ca ton lng dung mi, cho hiu sut
chit cao hn. Trong ngm nhiu ln phn on dung mi, lng dung mi cc ln
sau dng t hn cc ln trc, s ln ngm v thi gian ngm tu thuc dc liu v
dung mi
2. Ngm nh git (ngm kit) : Chit xut hot cht bng cch cho dung mi chy rt
chm qua khi dc liu ng trong dng c "bnh ngm kit" c hnh dng v kch
thc quy nh, trong qu trnh chit xut khng khuy trn. Nguyn tc ca phng
php ngm kit l dc liu lun c tip xc vi dung mi mi, lun to s chnh
lch nng hot cht cao, do c th chit kit hot cht. Bnh ngm kit lm bng
thp khng g, thy tinh, s, kim loi m thic hoc trng men, ty theo hnh dng c
cc loi nh sau
K thut ngm nh git bao gm cc giai on
Chun b dc liu: Dc liu c m khng qu 5%, c phn chia mc thch
hp, khng nn qu nh v bt mn dc liu khi thm dung mi d b nn cht, dung
mi kh i qua, ngn cn qu trnh chit xut. Nu dc liu phn chia qu th, kch
thc tiu phn ln, lm gim din tch tip xc vi dung mi, lm gim hiu sut, khng
chit kit hot cht. Thng thng dc liu nm trong c ry s 180 - 355 hoc 250 -
710 (tng ng kch thc m t ry tnh theo micromet).
Lm m dc liu: Dc liu sau khi phn chia cn c lm m bng dung mi, y
kn, yn mt thi gian cho dc liu trng n hon ton, sau mi cho vo bnh
tin hnh ngm kit. Nu dc liu khng c lm m trng n hon ton, khi tip xc
vi dung mi trong qu trnh ngm kit, s tip tc trng n bt kn cc khe h gia cc
Trang 20
tiu phn dc liu, dung mi khng chy qua. M t khc, khi dc liu khng c lm
m trng n, r t kh thm t dung mi v kh ui ht khng kh ra khi dc liu,
to ra cc khong trng, trong dc liu khng 214 tip xc vi dung mi, lm gim
hiu sut chit. Thi gian dc liu trng n t 2 - 3 gi, lng dung mi thm m
ty theo kh nng thm m ca dc liu i vi dung mi cn dng. Sau qua ry c
to hn bt ti u.
Cho dc liu vo bnh ngm kit: Cn lt mt lp bng thm nc ln trn ng thot
dch chit, bt dc liu khng gy tc bnh v ln vo dch chit. Sau t giy lc
ct va vn y bnh hoc t vi gc, tm kim loi c l ln trn. Cho t t bt dc
liu c lm m vo bnh, va cho va san u v nn nh cc lp dc liu. Cho
dc liu n 2/3 th tch ca bnh, t giy lc v cc vt trn trnh xo trn dc
liu khi dung mi (nh cc vin bi thy tinh, tm s, thp khng g c l...).
dung mi vo bnh v ngm lnh: M kha ng thot dch chit v dung mi ln
khi dc liu ti khi c vi git dch chit chy ra, ng kha li. tip dung mi cch
m t dc liu 3 - 4 cm. Ngm lnh trong thi gian xc nh thch hp (thng thng
khong 24 gi) m bo hot cht ho tan vo dung mi ti bo ho.
Rt dch chit: Ht thi gian ngm lnh, m kha cho dch chit chy tng git vo bnh
hng

Trang 21
3. . Ngm kit phn on (ti ngm kit)
Dc liu chia thnh nhiu phn, dch chit c thu c lc u ca mi ln chit
c ring, dch chit long ca phn dc liu trc c dung lm dung mi
chit dc liu mi phn sau:
Cch tin hnh: Chia dc liu thnh cc phn khng u nhau v nh dn
Trong s 1000 g dc liu c chia thnh ba phn: 500 g, 300 g, 200 g. Phn
500 g c lm m v chit xut bng dung mi mi.
u im: tn t dung mi v thu c dch chit m c l cao lng 1 : 1 khng
cn c c, thch hp khi iu ch cao lng vi hot cht d hng do nhit.
Nhc im: khng chit kit hot cht nn thng ch p dng cho dc liu r

4. Chit xut ngc dng

Nguyn tc: Dc liu ln lt c chit xut bng nhng dch chit c nng
hot cht gim dn, dc liu cn t hot cht nht c chit xut bng dung mi mi, v
vy c hiu sut chit cao.
Dung mi ln lt chit xut nhng dc liu c nng hot cht tng dn, dch
chit thu c m c.

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 Chit xut ngc dng c tin hnh trong mt h thng thit b khng lin tc
hoc lin tc

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 REFERENCES
1 Biosynthesis of capsaicin and dihydrocapsaicin in Capsicum frutescens
Edward Leete, Mary C. L. Louden
J. Am. Chem. Soc., 1968, 90 (24), pp 68376841
Publication Date: November 1, 1968 (Article)
DOI: 10.1021/ja01026a049
2 THE CONSTITUTION OF CAPSAICIN, THE PUNGENT PRINCIPLE OF
CAPSICUM.
E. K. Nelson
J. Am. Chem. Soc., 1919, 41 (7), pp 11151121
Publication Date: July 1, 1919 (Article)
DOI: 10.1021/ja02228a011
3 THE CONSTITUTION OF CAPSAICIN, THE PUNGENT PRINCIPLE OF
CAPSICUM. III
E. K. Nelson, L. E. Dawson
J. Am. Chem. Soc., 1923, 45 (9), pp 21792181
Publication Date: September 1923 (Article)
DOI: 10.1021/ja01662a023
4 THE CONSTITUTION OF CAPSAICIN, THE PUNGENT PRINCIPLE OF
CAPSICUM. II.
E. K. Nelson
J. Am. Chem. Soc., 1920, 42 (3), pp 597599
Publication Date: March 1920 (Article)
DOI: 10.1021/ja01448a023
5 A Facile Procedure for Synthesis of Capsaicin
Harumi Kaga, Masakatsu Miura, and Kazuhiko Orito
J. org. Chem. 1989, 54, 3477-3478
6 C s d liu Dinh dng Quc gia M USD (bng gi tr dinh dng )

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 7
http://luanvan.net.vn/luan-van/bao-cao-tham-gia-hoat-dong-trong-va-cham-soc-cay-
ot-tai-cong-ty-cp-dt-va-tm-papaarch-co-so-tai-tinh-quang-binh-72763/
http://luanvan.net.vn/luan-van/bao-cao-chiet-xuat-va-phan-lap-capsaicin-tu-cay-ot-
35730/
8 Duke J.A. - Handbook of Medicinal Herbs 2002
9 Handbook of Herbs and Spices Vol. 3 - K. V. Peter (WP, 2006)
10 Heavenly Fragrance by Carol Selva Rajah

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