高效液相色谱法测定辣椒及辣椒加工食品中维生素含量  

Determination of vitamins in chili and chili processed food by high performance liquid chromatography

作　　者：刘易伟[1,2] 胡文忠[2] 刘程惠[2] 姜爱丽[2] 

机构地区：[1]黔南州食品药品检验所,贵州都匀558000 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《黔南民族医专学报》2016年第2期96-100,共5页Journal of Qiannan Medical College for Nationalities

基　　金：国家自然科学基金项目(31172009);国家科技支撑计划项目(2012BAD38B05);大连科技计划项目(2012E13SF106)

摘　　要：目的：测定辣椒及辣椒加工食品维生素的含量。方法：利用高效液相色谱法对辣椒及辣椒加工食品中维生素的含量进行测定和分析。结果：辣椒及辣椒加工食品中的维生素E含量,干辣椒最多,辣椒加工食品中含量在（0.094-0.965）g/100 g;鲜辣椒中维生素C含量很高,但辣椒加工食品中未测出维生素C;维生素B_1含量在鲜辣椒中最高,其次是海鲜辣酱;维生素B_2测定中,辣椒籽含量最高,其次是鲜食辣酱;烟酸辣椒籽中含量最多,其次是海鲜辣酱;维生素B_6在干辣椒中含量最高;而叶酸测定中,辣椒籽含量最高,辣椒加工食品中牛肉辣酱含量最高。结论：辣椒加工食品能较好地保持维生素类营养物质,有的维生素虽然有所流失,但在加工过程中得到了营养强化。Objective： To determine the contents of vitamins in chili and chili processed food. Meth- ods： Determination and analysis of vitamins in chili and chili processed food was carried out by high perform- ance liquid chromatography （HPLC）. Results： Experimental results showed that dried chili had the highest content of vitamin E , while the chili processed food being 0. 094 -0. 965g/100g. Fresh chili had the high- est content of vitamin C, but it was not determined in chili processed food. The highest content of vitamin B1 was found in fresh chili, followed by the sea - food chili sauce. The content of vitamin B2 in chili seed was the highest, followed by fresh chili sauce. Chili seed had the highest content of niacin, followed by the sea - food chili sauce. The highest content of vitamin B6 was dried chili. The content of folie acid in chili seed was the highest, and beef chili sauce had the highest folio acid in chili processed food. Conclusion： Vitamins in chili can be contained appropriately in chili processed food, although some kinds of vitamins in chili processed food may be lost, nutrition can be strengthened during the processing.

关 键 词：辣椒 辣椒加工食品 维生素 高效液相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]