辣椒及辣椒制品中辣椒素类物质检测方法优化  

Optimization of Detection Methods for Capsaicinoids in Peppers and Pepper Products

作　　者：唐毅 王艳 周鑫 赵欠 梁亚男 张丽 TANG Yi;WANG Yan;ZHOU Xin;ZHAO Qian;LIANG Yanan;ZHANG Li(Chongqing Hotpot Seasoning and Dishes Engineering Technology Center,Chongqing 401336;Chongqing Dezhuang Agricultural Products Development Co.,Ltd.,Chongqing 401336)

机构地区：[1]重庆火锅调味品及菜品工程技术中心,重庆401336 [2]重庆德庄农产品开发有限公司,重庆401336

出　　处：《食品工业》2023年第10期306-310,共5页The Food Industry

摘　　要：目前辣椒及辣椒制品的辣椒素类物质主要的检测方式是高效液相色谱法,此方法的检测结果准确,但对辣椒及辣椒制品的预处理繁琐,不能及时地检测出辣椒及辣椒素类物质含量。文章通过优化高效液相色谱法检测方法和样品的预处理方式,提高了检测效率,其结果显示:通过调整高效液相设备的柱温箱,将温度提高到35℃,辣椒素的保留时间提前24%,二氢辣椒素的保留时间提前28%;优化流动相的比例,将甲醇-水7∶3 (V/V)优化成0.73∶0.27 (V/V),其辣椒素和二氢辣椒素的保留时间提前近4 min;将超声提取和微波的提取的方式结合起来,一次性添加40 mL试剂,提取时间由原来的50 min缩短到16 min,同时此提取方式与国家标准检测方法的结果相比,其相对标准偏差SRSD均小于10%。At present,the main detection method for capsaicins in peppers and pepper products is high performance liquid chromatography.The detection results of this method are accurate,but the pretreatment of peppers and pepper products is cumbersome,and the pepper and capsaicin cannot be detected in time.This article improves the detection efficiency by optimizing the high performance liquid chromatography detection method and the sample pretreatment method.The results are as follows:by adjusting the column temperature of the high performance liquid equipment,the temperature is increased to 35°C,and the capsaicin is retained;The time is advanced by 24%,and the retention time of dihydro capsaicin is 28%earlier;The ratio of mobile phase is optimized,and the methanol-water of 7:3(V/V)is optimized to 0.73:0.27(V/V),and the retention time of capsaicin and dihydro capsaicin is advanced nearly 4 min;Combining the ultrasonic extraction and microwave extraction methods,adding 40 mL reagent at a time,the extraction time is shortened from the original 50 min to 16 min,and compared with the result of the national standard detection method,the relative standard deviation Ssp is both less than 10%.

关 键 词：辣椒 辣椒制品 微波提取 高效液相色谱仪 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]