高效液相色谱法测定辣椒制品中辣椒素含量及辣度差异性分析  

Determination of capsaicin content in pepper products by high performance liquid chromatography and analysis of difference in spiciness

作　　者：郝蔚 HAO Wei(Xinjiang Academy of Agricultural Sciences,Ministry of Agriculture and Rural Agricultural Products Quality Inspection and Testing Center,Urumqi 830052,China)

机构地区：[1]新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐830052

出　　处：《食品安全质量检测学报》2024年第18期306-312,共7页Journal of Food Safety and Quality

摘　　要：目的建立高效液相色谱法(high performance liquid chromatography,HPLC)测定辣椒制品中辣椒素含量的方法,并对市售不同辣椒制品辣度进行差异分析。方法用ODS色谱柱(250 mm×4.6 mm,5μm),流动相为等比例的甲醇和水,在流速1.0 mL/min的条件下进行进样,最后在紫外波长为280 nm处进行检测。结果辣椒素在0.001~0.150 mg/mL范围内与峰面积线性关系良好(r^(2)=0.9990),检出限为0.05μg/mL,定量限为0.5μg/mL,相对标准偏差在1.2%~5.4%之间,重复性良好。经优化后的方法测定辣椒制品,发现不同辣椒制品中的辣度具有显著差异性(P<0.05)。结论该方法的准确度与灵敏性高,且操作简单,可用于辣椒素的测定,可为辣椒产品的技术改良品质控制及产品开发等提供参考。Objective To establish a high performance liquid chromatography(HPLC)method for the determination of capsaicin content in chili products,and to analyze the difference in the spiciness of different pepper products on the market.Methods ODS chromatographic column(250 mm×4.6 mm,5μm)was used,and the mobile phase was methanol and water in equal proportion.The sample was injected at a flow rate of 1.0 mL/min,and finally detected at ultraviolet wavelength of 280 nm.Results Capsaicin had a good linear relationship with the peak area in the range of 0.001-0.150 mg/mL(r^(2)=0.9990).The limit of detection was 0.05μg/mL,and the limit of quantitation was 0.5μg/mL.The relative standard deviations were between 1.2% and 5.4%,and the repeatability was good.The optimized method was used to determine the pepper products,and it was found that the spiciness of different pepper products was significantly different(P<0.05).Conclusion The method has high accuracy and sensitivity,and is simple to operate.It can be used for the determination of capsaicin.This study provides an important reference for the technical improvement,quality control and product development of pepper products.

关 键 词：高效液相色谱法 辣椒 辣椒素 差异性 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]