高效液相色谱—质谱联用法鉴定辣椒素类物质  

Identification of capsaicinoids by high performance liquid chromatography-mass spectrometry

作　　者：王燕[1] 夏延斌[1] 王健[1] 罗凤莲[1] 邓后勤[1] 刘忠凤[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：《食品工业科技》2009年第1期301-303,共3页Science and Technology of Food Industry

基　　金：农业部948项目(2003-T18)

摘　　要：采用梯度洗脱对三种野山椒样品中提取的辣椒素类物质进行了色谱优化分离,并进一步采用HPLC-APCI-MS对样品中的辣椒素类物质进行了定性分析,分离、测定出包括辣椒素、二氢辣椒素、降二氢辣椒素三种主要辣椒素物质和高辣椒素、高二氢辣椒素等微量辣椒素物质在内的15种辣椒素类物质及其相关物。Capsaicinoids were extracted from three kinds of dry rod chili pods and optimum separateness with a gradient elution by high- performance liquid chromatography, identified by highperformance liquid chromatography/atmospheric pressure chemical ionisation mass spectrometry.The 15 capsaicinoids and related compounds were detected, including major capsaicinoids such as capsaicin, dihydrocapsaicin and nordihydrocapsaicin, and minor capsaicinoids such as homocapsaicin, homodihydrocapsaicin,etc.

关 键 词：辣椒素 高效液相色谱-质谱 鉴定 

分 类 号：TS201.2[轻工技术与工程—食品科学]