Selection of Entrainers in Extraction of Paprika With Supercritical Carbon Dioxide

The effects of water, ethanol or actone as entrainers in the extraction of capsaicin and capsanthin from paprika by supercritical carbon dioxide were studied. Increasing coefficient and selectivity, the two parameters were suggested to evaluate the effects of entrainers. The results showed that the three entrainers had different increase effects on the capsaicin and capsathin. Water being entered could improve the selectivity and be favorable to the separation,but ethanol or actone being added was unfavorable to separation. It was proposed that the process was oneextraction and twostage separation with water as entrainer.The extraction was operated at pressure 19～20 MPa.The pure capsanthin was obtained in the first stage separator,the capsaicin with a small amount of capsanthin was extracted in the second separator.