Capsaicin, also known as capsanthin and oleoresin, is a natural pigment extracted from pepper. The main color components are capsanthin and capsanthin, which are carotenoids, accounting for 50%~60% of the total. In addition, it also contains a certain amount of non-coloring component capsaicin.

Components of capsanthin

1, the main coloring matter of pepper is capsanthin. Capsaicin is a carotenoid pigment existing in pepper, accounting for 0.2%-0.5% of pepper skin. Foreign scholars have conducted in-depth and detailed research on carotenoid pigments in peppers. More than 50 carotenoids have been isolated from pepper, of which more than 30 have been identified. Studies have shown that the main components of capsanthin are capsanthin and capsanthin. Generally speaking, the average index of capsicum red pigment (color value 10000 unit) is as follows: 80%-85% fatty acid, mainly composed of linoleic acid, oleic acid, palmitic acid, stearic acid and myristic acid; Vitamin e 0.6%-1.0%; Vitamin C 0 2%- 1. 1%; Protein (total nitrogen) 140- 170 mg/l00g sample; Carotenoids11.2%-15.5% are mainly composed of capsanthin, capsanthin, R- carotene, lutein, zeaxanthin and cryptoxanthin. Among them, capsanthin and capsanthin account for 50%-60% of the total.

2. The content of carotenoids in mature fruits of different pepper varieties is quite different. The total carotenoid content, red carotenoid content (capsanthin and capsanthin) and chlorophyll content in pepper fruits at different mature stages all changed greatly. From early fruiting to full ripening, the total carotenoid content and red carotenoid content increased by 66, 124 times respectively, while the chlorophyll content was close to zero at ripening, and the ratio of red to yellow was also from 0. Therefore, ripe red pepper fruits are often used to extract red pigment from capsicum.