高效液相色谱法(HPLC)快速检测辣椒中的辣椒红素  

The determination of capsicum red pigment in capsicum by HPLC

作　　者：张志强[1] 江英[1] 武占省[1] 赵晓梅[1] 田丽萍[2] 

机构地区：[1]石河子大学食品学院,石河子832000 [2]石河子大学生命科学学院,石河子832000

出　　处：《食品科技》2006年第1期105-108,共4页Food Science and Technology

基　　金：国家科技攻关专项课题(2001BA804A21)

摘　　要：建立了辣椒中辣椒红色素的高效液相色谱法定性定量检测方法。结果表明,采用v(正己烷)v∶(丙酮)=782∶2为最佳流动相,检测波长475nm,分析柱Shim-pack CLC-SIL(M)(150×4.6mmID),流速:0.8mL/min,柱温40℃,使辣椒红色素在10min内得到了较好的分离。线性范围为0.022￣0.176mg/mL,r=0.9994,平均回收率为99.17%,变异系数为1.63%(n=5),最小检测限为10ng。该方法具有简单快速、精密度高等优点。A method for the simultaneous determination of capsicum red pigment in pepper by high performance liquid chromatography has been established. The result showed that the best mobile phase was hexan：acetone （78： 22） detected at 475nm. The experiments were carried on by Shim-pack CLC-SIL （M） （150x4.6mm ID） at a flow rate of 0.8mL/min, which make it get better separation in 10min. The calibration curve was linear in the range of 0.022- 0.176mg/mL with r=0.9994. The average recovery percent was 99.17% with CV=1.63%（n=5）. The detection limits were 10ng. The method is suitable for the detection of capsicum red pigment in pepper.

关 键 词：高效液相色谱法 辣椒红色素 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]