GC/MS/AMDIS法测定四种辣椒中三种辣椒碱类物质的含量  

Determination of Three Capsaicinoids from Four Species of Capsicum annuum by GC/MS/AMDIS

作　　者：芮光伟[1] 杨潇[1] 蒋珍菊[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2012年第11期96-98,共3页China Condiment

基　　金：四川省食品生物技术重点实验室开放研究基金资助(SZJJ2009-005)

摘　　要：以四种不同品种的辣椒为研究对象,提取辣椒中辣椒碱类物质,用气相色谱-质谱联用法(GC/MS)和自动质谱退卷积定性系统(AMDIS)对辣椒碱类物质进行分析检测,检测结果表明:三种辣椒碱类物质中辣椒碱含量最高,二氢辣椒碱次之,降二氢辣椒碱含量最低。四种辣椒中印度魔鬼椒中辣椒碱含量最多达35.94%,黄灯笼辣椒中含量为13.62%,朝天椒中含量为7.51%,二荆条辣椒中含量为3.6%。Capsaicinoids extracted from four species of Capsicum annuum used as raw materials were analyzed by GC/MS/AMDIS. The results showed that the content of capsaicin was the highest in three capsaicinoids, the content of Dihydrocasaicin was higher than Nordihydrocapsaicin. The content of casaicinoids in Bhut Jolokia was 35.94%, which was higher than other species. The content of casaicinoids in Capsicun Chinense Jacquin was 13.62%, the content of casaicinoids in Capsicum frutescens var was 7.51 %, the content of casaicinoids in Banana pepper was 3.6 %.

关 键 词：辣椒 辣椒碱类物质 GC MS AMDIS 

分 类 号：TS201.2[轻工技术与工程—食品科学]