食品工业科技2012，Vol.33Issue(11)：333-337,5.
辣椒中辣椒素类物质的检测方法及稳定性研究
Study on determination of capsaicinoids in capsicum chilli and its storage stability
罗金凤 1张迪 1丁晓雯 1章道明 1梁菡峪1
作者信息
- 1. 西南大学食品科学学院,重庆市农产品加工重点实验室,重庆400716
- 折叠
摘要
Abstract
Purpose：The aim of this study was to find a faster way to detect capsaicin and dihydrocapsaicin through optimizing the detection chromatographic condition according to GB/T 21266-2007,and to evaluate their storage stability after extracted from fresh capsicum chilli as well. Method.HPLC. The chromatographic condition was using C18 column（4.6mm×250mm,5μm）,with methanol：water（V：V=70：30） as mobile phase. The flow rate was 1.0mL/min and the detection wavelength was set to 280nm. The injection volume was 10μL and the column temperature was set to 30℃. Result=Compared to the Chromatographic conditions in GB/T 21266-2007,the detection time can reduce about 12 minutes. The contents of extracted capSaicin and dihydrocapsaicin were not fluctuating sharply within a month at room temperature. Conclusion：This chromatographic condition could effectively detect capsaicin and dihydrocapsaicin,and could obviously reduce capsaicin and dihydrocapsaicin retention time. The extracted capsaicin and dihydrocapsaicin could keep their stability within a short time during storage at room temperature.关键词
辣椒素/二氢辣椒素/稳定性/高效液相色谱/检测Key words
caDsaicin dihvdrocaiosaicin stability HPLC determi nation分类
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罗金凤,张迪,丁晓雯,章道明,梁菡峪..辣椒中辣椒素类物质的检测方法及稳定性研究[J].食品工业科技,2012,33(11):333-337,5.
