辣素超声提取-HPLC测定方法研究  

Research on determination of capsaicin by ultrasonic extraction and HPLC

作　　者：熊科[1] 夏延斌[1] 王燕[1] 张喻[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品与机械》2006年第5期96-98,共3页Food and Machinery

基　　金：农业部948项目(项目编号:2003-T18)

摘　　要：研究了用高效液相色谱法测定辣椒中的辣椒素。色谱柱:(ODSC18反向柱,4.6mm×250mm,5μm);流动相:甲醇∶水=8∶2(V/V);紫外检测器波长280nm;流速0.8mL/min;柱温30℃。结果表明:该方法具有灵敏度高、准确度好和可靠性强等优点。The Determination of capsaicin in pepper was studied by means of high performance liquid chromatography （ HPLC ）. The experimental resuits showed that the capsaicin can be separated from other pigments by HPLC. The HPLC system was consisted of ODS C18 （4.6 mm×250mm,5μmm） and UV detector set at 280nm. The mobile phase was V （CH3OH） ： V （H20） = 80 ： 20 with a flow rate of 0.8 mL/min. The experiment showed that this method is sensitive, accurate and reliable.

关 键 词：辣椒素 二氢辣椒素 超声提取 

分 类 号：TS207.3[轻工技术与工程—食品科学]