辣椒新品种——“湘特辣1号”中维生素C的提取与含量测定  

Extraction and determination of vitamin C from new species of chili-‘Hunan super spicy No.1'

作　　者：覃艳[1] 张红刚[1] 杨崧[1] 

机构地区：[1]湖南中医药大学药学院,湖南长沙410208

出　　处：《中国酿造》2015年第8期125-128,共4页China Brewing

基　　金：湖南中医药大学校级科研项目(99820001135);湖南中医药大学本科教学质量工程项目(10220001005012)

摘　　要：分别采用冷浸法、热提法和超声波法对"湘特辣1号"辣椒素提取残渣、"湘特辣1号"辣椒粉及普通品种辣椒中维生素C(VC)进行提取,并采用紫外分光光度法测定其含量。结果表明,3种原料采用超声波法提取25 min,测得"湘特辣1号"VC含量为8.95μg/m L,而"湘特辣1号"辣椒素提取残渣和普通品种辣椒中VC含量分别为6.53μg/m L、7.31μg/m L。"湘特辣1号"VC含量明显高于普通品种。超声波提取法及VC含量测定方法简单易行,测定结果准确可靠。Vitamin C in Hunan super spicy No. 1 capsaicin extraction residue, Hunan super spicy No. 1 powder and common pepper was extracted with the methods of cold-soaking, thermal extraction and ultrasonic extraction, respectively. The content of vitamin C was determined with UV spectrophotometry. The results showed that with ultrasonic extraction method and extraction time 25 min, the content of vitamin C in Hunan super spicy No.1 was 8.95 μg/ml, and the content of vitamin C in Hunan super spicy No. 1 capsaicin extraction residue and common pepper was 6.53 μg/ml and7.31 μg/ml, respectively. The content of vitamin C in Hunan super spicy No. 1 was significantly higher than the other pepper species. The ultrasonic extraction method was simple and easy for vitamin C determination, and the results were accurate and reliable.

关 键 词：辣椒 湘特辣1号 维生素C 提取 测定 

分 类 号：TS262.5[轻工技术与工程—发酵工程]