hplc测辣椒素含量方法改进.doc

Improved Method for Quantifying Capsaicinoids in Capsicum Using High performance Liquid Chromatography 利用高效液相色谱法定量分析辣椒中辣椒素类物质的方法改进 Abstract: An improved high-performance liquid chromatography ( HPLC ) method for analysis of capsaicinoids in dried Capsicum fruit powder, involving changes in extraction, mobile phase, flow rate, and excitation and emission spectra and resulting in reduced analysis time, increased sensitivity, and safety, is reported. Extraction of Capsicum fruit powder using acetonitrile proved to be the best capsaicinoid extractor in the shortest time interval. Solvents used for HPLC separation and quantification of capsaicinoids include methanol and water at 1 ml?min–1 flow rate. Instrument sensitivity is enhanced by altering the fluorescence detector excitation and emission wavelengths. Two analytical methods have been developed. One method determines total amount of heat units in 7 minutes, while the other provides total amount of heat units as well as separation of all present major and minor capsaicinoids in 20 minutes. These improved techniques provide inexpensive and rapid methods for quantitative and qualitative analysis of capsaicinoids in Capsicum fruit samples along with good sensitivity and no interference or confounding peaks. 摘要：报导了一种用于分析干辣椒粉中辣椒素类物质的改进的高效液相色谱法，包括了提取介质，流动相，流速，激发发射光谱的改变。从而缩短分析时间，增加灵敏度和安全性。在提取辣椒粉中的辣椒素时乙腈被证明是所需时间最短的提取介质。用于通过HPLC方法分离和定量测定辣椒素类物质的溶剂包括1 ml?min–1流速的甲醇和水。改变荧光检测器激发和发射波长可以提高仪器灵敏度。改进了两种分析方法。第一种方法可以在7分钟内测定总的辣度，另一种方法在20分钟内分离出所有存在的主要和次要辣椒素类物质的同时测定总辣度。这些改进的技术提供了廉价和快速的辣椒果实样品中辣椒素类物质的定量和定性分析方法，具有良好的敏感度，没有干扰或混淆峰。 Additional index words. pungency, chile, HPLC, pepper, spice 关键词：辣度；辣椒；HPLC；香料 Capsaicinoids, alkaloid compounds that produce the hot flavor or pungency associated with eating chiles, are commonly found in the genus Capsicum. The first reported reliable measurement of chile pungency is the Scoville Organoleptic Test ( Scoville, 1912 ). This test uses a taste panel of five individuals who evaluate a chile sample