辣椒不同成熟期辣椒素、二氢辣椒素含量的变化

	辣椒不同成熟期辣椒素、二氢辣椒素含量的变化
	韩晓岚 1; 胡云峰 1; 赵学志 2; 邱杨 3; 李锡香 3; 何洪巨 2
刊名	食品工业科技
	2010
卷号	31 期号:6 页码:96-99
关键词	辣椒素二氢辣椒素高效液相色谱(HPLC)
ISSN号	1002-0306
其他题名	Changes of capsaicin and dihydrocapsaicin contents in capsicum at different mature periods
英文摘要	[目的]研究辣椒素、二氢辣椒素的分析方法,测定辣椒中3个不同成熟期辣椒素、二氢辣椒素含量,分析其变化规律. [方法]采用高效液相色谱进行分离,并鉴定其成分及含量. 色谱条件: Shimadzu C_(18)色谱柱(250mm×4.6mm,5μm),流动相:甲醇-重蒸水(4:1),流速:0.8mL/min,检测波长:280nm,柱温:30℃,进样量:10μL. 峰面积与待测物浓度呈良好的线性关系,辣椒素标准曲线的回归方程是Y=8333309X+464.34,相关系数为0.9999. 二氢辣椒素标准曲线的回归方程是Y=6386890X+2962.65,相关系数为0.9999. 回收率在91.34%~95.94%之间. [结果]高效液相色谱法可以使辣椒中的辣椒素、二氢辣椒素完全分离并定性、定量分析. 实验结果表明,随着辣椒成熟度的增加,辣椒素、二氢辣椒素的含量逐渐增加. [结论]本研究可以用于HPLC快速测定辣椒中辣椒素、二氢辣椒素; [Objective]To study the changes of the capsaicin and dihydrocapsaicin contents at different stages in capsicum, and the method was studied for the determination of capsaicin and dihydrocapsaicin in capsicum. [Method] The capsaicin and dihydrocapsaicin were separated and identified by high performance liquid chromatog-raphy (HPLC) using Shimadzu C_(18) (250mm x4.6mm,5μm), mobile phase: methanol-distilled water (4:1), total flow: 0.8mL/min, wavelength: 280nm, oven temperature: 30℃, injection volume: 10μL. Good linear relationship between peak area and concentration of capsaicin or dihydrocapsaicin exists were obtained. The regression equation of capsaicin standard curve was Y =8333309X +464.34, the correlation coefficient was 0.9999. The regression equation of dihydrocapsaicin standard curve was Y =6386890X + 2962.65, the correlation coefficient was 0.9999.The recovery rates were in the range of 91.34%~95.94%. [Result] A simultaneous determination of capsaicin and dihydrocapsaicin in capsicum by HPLC was developed, it was also used in quantitative and qualitative analysis. The results showed that with maturation of capsicum, the contents of capsaicin and dihydrocapsaicin increased.[Conclusion] This method could be used for rapid determination of capsaicin and dihydrocapsaicin in capsicum
学科主题	轻工业、手工业、生活服务业
语种	中文
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/100657]
专题	蔬菜花卉研究所_种质资源研究室
作者单位	1.天津科技大学食品工程与生物技术学院, 天津, 300457 2.国家蔬菜工程技术研究中心, 北京, 100097 3.中国农业科学院蔬菜花卉所, 北京, 100081
推荐引用方式 GB/T 7714	韩晓岚,胡云峰,赵学志,等. 辣椒不同成熟期辣椒素、二氢辣椒素含量的变化[J]. 食品工业科技,2010,31(6):96-99.
APA	韩晓岚,胡云峰,赵学志,邱杨,李锡香,&何洪巨.(2010).辣椒不同成熟期辣椒素、二氢辣椒素含量的变化.食品工业科技,31(6),96-99.
MLA	韩晓岚,et al."辣椒不同成熟期辣椒素、二氢辣椒素含量的变化".食品工业科技 31.6(2010):96-99.