辣椒红素对照品的制备  

Preparation of High Purity Capsanthin

作　　者：井凤[1,2] 傅茂润[2] 段文娟[2] 耿岩玲[2] 王明林[1] 王晓[2,1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省科学院山东省分析测试中心,山东济南250014

出　　处：《食品与发酵工业》2011年第9期199-202,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31040063);山东省科技攻关项目(2010GSF10287);济南高等院所自主创新计划项目(201004010)资助

摘　　要：建立从辣椒中分离制备高纯度辣椒红素对照品的方法———辣椒粉先经丙酮超声提取,皂化后,硅胶柱色谱进行粗分。制备型高效液相色谱(RP-HPLC)采用丙酮/水(体积比85∶15)进行分离纯化。通过UV、ESI-MS、1H-NMR和13C-NMR对所分离的辣椒红素进行结构鉴定,分析型HPLC进行纯度测定。从辣椒中制得的辣椒红素对照品纯度为99.3%。A method for separation and preparation high purity capsanthin from red pepper was established. The crude capsanthin was extracted by acetone with nhrasonic extraction. Then, saponiHcated and separated hy silica gel column chromatography. The preparative high performance liquid chromatography was used to refine and purify capsanthin with acetone and water （85： 15, v/v）. The structure of capsanthin was identified by UV,ESI-MS 1H-NMR and 13C-NMR. The purity was determined by HPLC analysis and the purity was 99.3%.

关 键 词：辣椒红素 对照品 制备高效液相色谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]