№ 61-1 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Апрель, 2025
Научно-образовательные статьи

EXTRACTION AND PURIFICATION OF CAPSAICIN

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  • Ekayev Mukam,
  • Orazova Nurjemal,
  • Nobatova Shemshat
Ekayev Mukam
Oguz han Engineering and technology university of Turkmenistan
Orazova Nurjemal
Oguz han Engineering and technology university of Turkmenistan
Nobatova Shemshat
Oguz han Engineering and technology university of Turkmenistan

Опубликован 24.04.2025

Как цитировать

M. Ekayev, N. Orazova, & Sh. Nobatova. (2025). EXTRACTION AND PURIFICATION OF CAPSAICIN. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 61-1 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1653

Аннотация

Capsaicin, a bioactive alkaloid found in chili peppers (Capsicum spp.), has attracted significant scientific and industrial interest due to its pharmacological, nutritional, and industrial applications. This study explores various extraction techniques, purification methods, and analytical characterization of capsaicin. Special attention is given to solvent-based extraction, supercritical fluid extraction, and purification through chromatography. Furthermore, the physicochemical properties and biological effects of capsaicin are discussed, along with its applications in medicine, food, and pest control.

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Библиографические ссылки

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