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

作　　者：罗金凤[1] 张迪[1] 丁晓雯[1] 章道明[1] 梁菡峪[1] 

机构地区：[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

出　　处：《食品工业科技》2012年第11期333-337,共5页Science and Technology of Food Industry

摘　　要：目的:通过对GB/T 21266-2007中辣椒素和二氢辣椒素检测的色谱条件的优化,使辣椒素和二氢辣椒素的测定更加快速,并考察辣椒素与二氢辣椒素贮存过程中的稳定性。方法:高效液相色谱法,色谱条件为C18色谱柱(4.6mm×250mm,5μm),流动相为甲醇∶水(V∶V=70∶30),流速为1mL/min,检测波长为280nm,进样量10μL,柱温30℃。结果 :与GB/T 21266-2007的色谱条件相比,检测时间缩短了约12min。提取出的辣椒素与二氢辣椒素在室温条件下贮存一个月,其含量没有发生剧烈波动。结论:此色谱条件能对辣椒素和二氢辣椒素进行有效检测,且能明显缩短两者的保留时间;提取出的辣椒素与二氢辣椒素室温条件下短时间内能保持稳定。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 

分 类 号：TS207.3[轻工技术与工程—食品科学]