CAJ | 학술논문

目的测定辣椒碱在不同种类液态脂质中平衡溶解度，为进一步研究辣椒碱新剂型提供理论基础。方法建立高效液相色谱法(HPLC)测定辣椒碱在橄榄油、花生油、玉米油、葵花籽油、油酸、亚油酸、油酸乙酯、辛癸酸甘油酯以及肉豆蔻酸异丙酯等油类中的溶解度。结果25℃时，辣椒碱在不同液态脂质中的溶解度顺序为：油酸>油酸乙酯>肉豆蔻酸异丙酯>亚油酸>辛癸酸甘油酯>花生油>葵花籽油>玉米油>橄榄油。结论辣椒碱在单一脂类中的溶解度比在橄榄油、花生油、玉米油、葵花籽油等混合脂肪酸高。
목적측정랄초감재불동충류액태지질중평형용해도，위진일보연구랄초감신제형제공이론기출。방법건립고효액상색보법(HPLC)측정랄초감재감람유、화생유、옥미유、규화자유、유산、아유산、유산을지、신계산감유지이급육두구산이병지등유류중적용해도。결과25℃시，랄초감재불동액태지질중적용해도순서위：유산>유산을지>육두구산이병지>아유산>신계산감유지>화생유>규화자유>옥미유>감람유。결론랄초감재단일지류중적용해도비재감람유、화생유、옥미유、규화자유등혼합지방산고。
Objective To determine the equilibrium solubility of capsaicin in various liquid lipids by high performance liquid chromatography (HPLC). Methods Capsaicin was solved in olive oil, peanut oil, corn oil, sunflower oil, oleic acid, linoleic acid, ethyl oleate, ODO, and IPM respectively. The values of equilibrium solubility of capsaicin in different liquid lipids were determined by HPLC. Results The liquid lipids in which capsaicin was solved with different values of equilibrium solubility at 25℃ (μg·mL-1) were arranged in descending order as oleic acid, ethyl oleate, Isopropyl myristate, linoleic acid, Caprylic/Capric Triglyceride, peanut oil, sunflower oil, corn oil, and olive oil. Conclusion The equilibrium solubility of capsaicin in pure liquid lipids like oleic acid tends to be higher than that in mixed lipids such as olive oil at 25℃.