中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
115-119
,共5页
高效液相色谱法%火锅底料%辣椒素
高效液相色譜法%火鍋底料%辣椒素
고효액상색보법%화과저료%랄초소
HPLC%hotpot seasoning%capsaicinoids
为了测定火锅底料中的辣味物质(辣椒素及二氢辣椒素),建立了高效液相色谱快速检测方法：色谱柱为 C18 InertSustain (4.6 mm ×250 mm,5μm),流动相为甲醇和水(V/V,65∶35),流速1.0 mL/min,柱温30℃,进样量10μL,检测波长280 nm。辣椒素类物质的提取采用超声波辅助提取。结果表明：火锅底料中的辣椒素类物质含量在0.256~0.816 g/kg 之间,斯科维尔系数在3948~12583 SHU。
為瞭測定火鍋底料中的辣味物質(辣椒素及二氫辣椒素),建立瞭高效液相色譜快速檢測方法：色譜柱為 C18 InertSustain (4.6 mm ×250 mm,5μm),流動相為甲醇和水(V/V,65∶35),流速1.0 mL/min,柱溫30℃,進樣量10μL,檢測波長280 nm。辣椒素類物質的提取採用超聲波輔助提取。結果錶明：火鍋底料中的辣椒素類物質含量在0.256~0.816 g/kg 之間,斯科維爾繫數在3948~12583 SHU。
위료측정화과저료중적랄미물질(랄초소급이경랄초소),건립료고효액상색보쾌속검측방법：색보주위 C18 InertSustain (4.6 mm ×250 mm,5μm),류동상위갑순화수(V/V,65∶35),류속1.0 mL/min,주온30℃,진양량10μL,검측파장280 nm。랄초소류물질적제취채용초성파보조제취。결과표명：화과저료중적랄초소류물질함량재0.256~0.816 g/kg 지간,사과유이계수재3948~12583 SHU。
A rapid method of high-pressure liquid chromatography (HPLC)is developed to determine the pungency components (capsaicin and dihydrocapsaicin)in hotpot seasoning.The column is RP-C1 8 (4.6 mm×250 mm,5 μm).The mobile phase is mixture of methanol and water (65 ∶35 )with an isocratic flow of 1 mL/min.The temperature of column is 30 ℃,the injection volume is 10 μL,and the UV wavelength is 280 nm.Ultrasonic assisted extraction is used to extract the capsaicinoids in hotpot seasoning.It shows that the content of capsaicin and dihydrocapsaicin is 0.256 ~0.81 6 g/kg, Scoville index is 3948~12583 SHU.
