4种贵州红酸汤中辣椒碱的提取及含量测定研究  

Study on Extraction and Content Determination of Capsaicin in Four Kinds of Guizhou Red Sour Soup

作　　者：谌小立[1] 袁茂翼 陈文莹 余越[1,3] 

机构地区：[1]遵义医学院公共卫生学院,贵州遵义563000 [2]西南大学食品科学学院,重庆400716 [3]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国调味品》2017年第7期133-136,共4页China Condiment

基　　金：基金项目:遵义医学院博士学位授权支撑学科建设经费

摘　　要：贵州民族特色食品红酸汤不但是独具特色的酸味调味品,而且其中的辣椒碱还具有很好的健康效应,因此对4种代表性的贵州红酸汤的辣椒碱含量进行了研究。实验确定了最终的辣椒碱提取工艺:乙酸乙酯在55℃下按照料液比1∶3提取1.5h。在4种代表性的贵州红酸汤中,玉梦凯里红酸汤(628.35μg/g干重)和吴满满红酸汤的辣椒碱含量(581.20μg/g干重)显著高于布依姑娘红酸汤(468.20μg/g干重)和冠香源贵州红酸汤的辣椒碱含量(406.15μg/g干重)。Red sour soup, as a kind of food with Guizhou national characteristies, is not onty a umque sour condiment, but also the capsaicin in red sour soup has good health effects. The capsaicin content of four kinds of typical Guizhou red sour soup is studied in this paper. The final extraction process of capsaicin is confirmed as follows： extraction with ethyl acetate at 55 ℃ for 1.5 h according to the solid-liquid ratio of 1 ： 3. Among the four kinds of representative Guizhou red sour soup, the capsaicin content of Yumengkaili red sour soup （628. 35 μg/g dry weight） and Wumanman red sour soup （581.20 μg/g dry weight） is significantly higher than that of Buyiguniang red sour soup （468.20μg/g dry weight） and Guizhou Guanxiangyuan red sour soup （406.15μg/g dry weight）.

关 键 词：贵州红酸汤 辣椒碱 提取 

分 类 号：TS207.3[轻工技术与工程—食品科学]