花椒麻味物质的分离纯化和高效液相色谱法的测定  

Polyunsaturated Fatty Acid Amides Isolated from Zanthoxylum schinifolium and Detected by HPLC

作　　者：芮光伟[1] 曹蕊 蒋珍菊[1] 

机构地区：[1]西华大学生物工程学院,成都610039 [2]云南白药集团股份有限公司,昆明653100

出　　处：《中国调味品》2013年第9期60-64,共5页China Condiment

基　　金：四川省食品生物技术省级重点实验室;四川省科技厅资助项目(2006J13-054)

摘　　要：通过对花椒中麻味物质的分离纯化，将纯化产物作为标准品，建立高效液相色谱（HPLC）的方法定量检测花椒中麻味物质含量。通过HPLC进行检测，花椒麻味物质在浓度范围为1．0～14μg／mL内线性关系良好，回收率在99％--102％，RSD〈5％。The polyunsaturated fatty acid amides are isolated and purified from Zanthoxylum schinifoli- um and the purified crystalline is taken as standard product. Establish a method to determine the con- tent of polyunsaturated fatty acid amides in Zanthoxylum schinifolium by high-performance liquid chromatography （HPLC）. The liner range of polyunsaturated fatty acid amides is 1.0-14μg/mL and the linear relationship is good, the recovery is 99-102%, the RSD is less than 5%.

关 键 词：花椒 麻味物质 多烯酰胺 纯化 高效液相色谱 

分 类 号：TS264.3[轻工技术与工程—发酵工程]