三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析

建立高效液相色谱法测定三相盐析萃取体系(石油醚-乙腈-K2HPO4)分离辣椒中辣椒红色素和辣椒碱的方法。在确立三相盐析体系组成的基础上,考察超声温度、超声时间和萃取方式对目标产物分离的影响,以辣椒红色素和辣椒碱的提取量为指标,通过响应面法优化确定最优萃取分离条件为超声温度45℃、超声时间10 min,蒸馏水、K_2HPO_4、乙腈和石油醚质量分数分别为44%、20%、20%和16%,三相混合溶剂处理辣椒样品粉末后,辣椒红色素和辣椒碱分别富集于溶液的上相和中相,用高效液相色谱分别对两萃取相中目标物浓度进行分析。结果表明,最优条件下辣椒红色素和辣椒碱提取量较高分别为0.263 mg/g和1.412 mg/g。此方法可快捷、高效萃取分离辣椒中辣椒红色素和辣椒碱。并对33种不同品种辣椒样品中的辣椒红色素和辣椒碱含量进行测定,通过聚类分析对不同辣椒品种进行评价,为辣椒品种的鉴定及培育提供理论基础。     

海南黄灯笼辣椒中辣椒碱的含量测定

目的:测定海南不同地区产的黄灯笼辣椒及黄灯笼辣椒中不同部位的辣椒碱含量.方法:运用索氏提取法对黄灯笼辣椒中辣椒碱进行提取,并采用HPLC法对辣椒碱的含量进行测定.结果:海南黄灯笼辣椒籽中辣椒碱的含量为1.59％,皮中辣椒碱含量为0.52％;万宁产的黄灯笼辣椒中辣椒碱的含量为0.91％,比其它地区的含量高.结论:不同的生长环境对黄灯笼辣椒中辣椒碱的含量有一定的影响,黄灯笼辣椒籽中辣椒碱的含量高于皮中辣椒碱含量.     

辣椒碱提纯及对四种基本味道阈值的影响

文章进行了利用大孔树脂纯化辣椒碱的工艺条件研究,结果表明,最佳洗脱条件是:洗脱体积为8倍量树脂体积;乙醇度浓度为95%;洗脱温度20℃左右。辣椒碱对四种基本味感阈值的影响实验表明:辣椒碱浓度增大时,酸味、甜味、苦味的阈值均有不同程度的增大,但对咸味的阈值基本没有影响。     

不同干燥方法对辣椒品质的影响

辣椒是人们日常生活中常用的调味品,具有保健功效.不同干燥方法对辣椒品质的影响不同,探讨电热干燥、真空电热干燥、远红外干燥及微波干燥方法对辣椒品质的影响.实验结果表明,微波干制过程中辣椒营养成分损失最小,其次是远红外干制,电热干制过程中辣椒营养成分损失最大;降低温度可以减少辣椒中营养成分的损失,温度越高营养成分损失越严重.     

HPLC法检测辣椒不同部位中辣椒碱和二氢辣椒碱的含量

辣椒果实中的辣味成分包括辣椒碱及其衍生物(统称为辣椒碱类化合物),其中,引起辛辣味的主要化学成分辣椒碱和二氢辣椒碱约占总量的90%以上.本试验的目的是检测不同辣椒品种的不同部位中辣椒碱和二氢辣椒碱含量.因此建立了高效液相色谱方法,采用色谱条件为:C18色谱柱(4.6mm×250mm,5μm),1‰磷酸水溶液-乙腈(600:400)为流动相,流速为1.5mL/min,柱温为30℃,检测波长为281nm.该法简便,结果准确,可用于测定辣椒中辣椒碱和二氢辣椒碱的含量.利用该方法,检测了不同辣椒品种的不同部位中辣椒碱和二氢辣椒碱的含量,结果发现印度Teja中辣椒碱和二氢辣椒碱含量最高;辣椒果实不同部位辣椒碱和二氢辣椒碱含量的趋势为胎座>果肉>种子,为合理选择果实不同部位生产辣椒碱提供参考.     

从辣椒精中超声提取辣椒碱

以辣椒精为原料,研究不同辅助提取法对辣椒碱提取产量的影响,得出超声辅助法最优方案。通过单因素和正交试验确定辣椒碱提取的最佳工艺参数组合:以pH8的70%的乙醇作为溶剂,提取温度50℃,料液比1∶20,提取时间100 min,提取2次。     

温度对慈竹碱浸渍的影响

在不同温度下,对慈竹碱浸渍进行了实验。结果表明:浸渍温度越高,浸渍液中残留碱浓度越低;碱的消耗量越高;竹片质量增加率越高;竹片的浸渍得率则越低。     

HPLC法测定云南省不同辣椒品种中辣椒碱及二氢辣椒碱的含量

利用超声提取法对云南省不同地区不同品种辣椒样品进行预处理,采用高效液相色谱法(HPLC)测定样品中辣椒碱和二氢辣椒碱的含量.具体方法为:采用色谱柱Hanbon Sci.&Tech.Lichrospher C18(250×4.6mm,5μm)分离,甲醇-3‰磷酸水溶液梯度洗脱(65％ ～90％,0～30min),检测波长280nm,辣椒碱和二氢辣椒碱的相对标准偏差都小于1％,平均回收率都在99％以上.该方法具有较好的分离效果和较高的稳定性,适用于云南省不同地区不同品种中辣椒碱和二氢辣椒碱含量的测定.测定结果显示云南省不同地区不同品种不同成熟度的辣椒中辣椒碱和二氢辣椒碱含量差异很大.     

超临界CO2流体萃取食用级辣椒碱研究

以黄灯笼辣椒为原料,研究超临界CO2流体萃取食用级辣椒碱的最佳萃取工艺。通过单因素试验分析萃取时间、萃取温度、粉碎粒度、萃取压力、夹带剂对辣椒碱萃取效果的影响,再采用正交试验对萃取方法进行优化。结果表明,各影响因素对辣椒碱萃取效果影响顺序为萃取压力>萃取时间>粉碎粒度>萃取温度。最佳萃取条件为萃取压力30MPa、萃取时间90min、粉碎粒度80目、萃取温度35℃,该条件下外加5%的夹带剂,辣椒碱一次萃取率为93%。     

超声波辅助提取辣椒碱的工艺优化

目的:优化余干辣椒辣椒碱的提取工艺。方法:通过单因素试验考察了提取溶剂、溶剂体积分数、超声功率、超声时间、超声温度、料液比以及提取级数对辣椒碱得率的影响。在单因素试验的基础上以溶剂体积分数、超声功率、超声时间、超声温度为因素,采用三水平四因素正交试验优化超声辅助提取辣椒碱的工艺参数。结果:超声辅助提取余干辣椒辣椒碱的最佳工艺条件为甲醇体积分数55%,超声功率108 W,超声时间25 min,超声温度60℃。在此工艺条件下辣椒碱的得率为1.07%。结论:该工艺参数条件下提取的辣椒碱得率较高,可为余干辣椒的加工利用提供参考依据。     

辣椒素类物质辣味的研究进展

辣椒素类物质是一类带有香草基团和中长链脂肪酰胺结构的生物碱,其中辣椒素和二氢辣椒素辣度最高。部分辣椒素类物质可激活相关受体,引起痛觉与热觉神经信号的传导,使人感到辣味。斯科维尔指数法是评价辣度最常见的方法,但评价结果仅与辣味物质的含量有关,无法真正反映样品的辣度,而时间-强度法可获得多个与辣度相关的定量指标,具有更高的参考价值。除增加辣椒素类物质的含量外,使用水基分散系、提高体系温度、增感作用的产生甚至其他感觉刺激均可显著提升辣椒素类物质辣味感知强度,在感官评价中应当特别注意。综上,本文总结辣椒素类物质的结构、分布,辣味呈现机制、评价方法以及影响辣味感知的因素等方面,以期为食品辣味强度预测和辣味食品的开发提供参考。     

辣椒素类物质对高脂血症大鼠血脂的影响

研究辣椒素类物质对高脂血症大鼠可能的降血脂和胆固醇作用.结果表明:长期低剂量摄取辣椒素类物质能显著减低血清中胆固醇的水平,主要是导致血清中低密度脂蛋白胆固醇(LDL-C)含量的显著降低;高密度脂蛋白胆固醇(HDL-C)的含量则相对稳定.因此,长期低剂量摄取辣椒素类物质对于预防心血管疾病具有良好的作用.     

Fast simultaneous determination of capsaicin,dihydrocapsaicin and nonivamide for detecting adulteration in edible and crude vegetable oils by UPLC-MS/MS

Capsaicinoids are pungent components in hot peppers, which have been detected in waste cooking oil. However, trace analysis of capsaicinoids in edible and crude vegetable oils is a challenging task due to the complex matrix. In this study, a simple liquid-liquid extraction and solid phase extraction (SPE) coupled with RP-UPLC-ESI-MS/MS method was developed for the quantification of capsaicinoids in edible and crude vegetable oils to screen the adulteration with waste cooking oil. This method was used to simultaneously determine 3 capsaicinoids (capsaicin, dihydrocapsaicin, and nordihydrocapsaicin) with capsaicin-d₃, and dihydrocapsaicin-d₃ as internal standards. This method allows the complete analysis of a sample in only an hour, even including sample preparation and chromatographic separation. The linear range of 3 capsaicinoids ranged between 0.5 and 40 µg/kg. The limit of detection (LOD) and limit of quantification (LOQ) for capsaicinoids were calculated as 0.15 and 0.5 µg/kg, respectively. Quantitative recoveries ranging from 92.9% to 105% were obtained by the analysis of spiked oil. The relative standard deviations were less than 5% (n = 6). The established method can potentially overcome the interference of triacylglycerols and fatty acids in edible and crude vegetable oils, and have been successfully applied to analyse real oil samples. This method provided a rapid and reliable method for the detection of adulteration of vegetable oils with waste cooking oils.     

Determination of absolute threshold and just noticeable difference in the sensory perception of pungency

Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis. Sensory absolute threshold was 0.050 mg capsaicinoids/kg sample. Five JND values were determined using 5 reference solutions with different capsaicinoids concentration. JND values changed proportionally as capsaicinoids concentration of the reference sample solutions changed. Weber fraction remained stable for the first 4 reference capsaicinoid solutions (0.05, 0.11, 0.13, and 0.17 mg/kg) but changed when the most concentrated reference capsaicinoids solution was used (0.23 mg/kg). Quantification limit for instrumental analysis was 1.512 mg/kg capsaicinoids. Sensory methods employed in this study proved to be more sensitive than instrumental methods. Practical Application: A better understanding of the process involved in the sensory perception of pungency is currently required because "hot" foods are becoming more popular in western cuisine. Absolute thresholds and differential thresholds are useful tools in the formulation and development of new food products. These parameters may help in defining how much chili pepper is required in a formulated product to ensure a perceptible level of pungency, as well as in deciding how much more chili pepper is required in a product to produce a perceptible increase in its pungency.     

纤维素酶预处理法提取辣椒素的研究

本文研究了应用纤维素酶处理辣椒粉的酶解条件及对乙醇提取辣椒素效率的影响。考察了纤维素酶处理辣椒粉的酶解液初始pH值、酶解温度、酶用量和酶解时间对辣椒素提取率的影响;确定了酶解的最优条件为:酶解液初始pH值5.3,酶解温度为40℃,酶用量为10mg/g,酶解时间为3h。在此条件下,酶解后的辣椒粉用乙醇提取时,辣椒素的提取率比乙醇直接提取时高出7%左右。     

Drying temperature,endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

The major carotenoids and carotenoid esters in Capsicum annuum L. during thermal dehydration of pepper and storage of the ground product (paprika) were examined with special focus on the role of endogenous antioxidants such as vitamins E and C and capsaicinoids, the pungent materials in hot spice red pepper. A high‐performance liquid chromatographic (HPLC) method was developed to achieve excellent separation and accurate detection of different carotenoid classes including free xanthophylls, monoesters, carotenes and di‐esters. The newly developed method included gradient elution on a reversed‐phase column with increasing proportions of isopropanol. The results indicated that presence of capsaicinoids in pungent pepper had a favourable effect on the stability of carotenoids during thermal drying. Among various di‐esters those of lutein and zeaxanthine, as well as the mono‐ester of β‐cryptoxanthin were more stable than those of capsorubin and capsanthin, pointing to the possible role of epoxide and carbonyl groups in the susceptibility of carotenoids. An Arrhenius plot for degradation of carotenoids, tocopherols and ascorbic acid as a function of drying temperature showed linear relationships for all components, with ascorbic acid being the most sensitive. During storage in a refrigerator for 3 months the paprika showed high degradation of all the examined carotenoids particularly in samples prepared from pods dried at high temperatures (90 and 100 °C). An exception was for β‐cryptoxanthin mono‐ester and violaxanthin di‐esters in a non‐pungent variety. The amounts of these carotenoids lost during storage were slightly affected by the change in drying temperature. Strong correlation was found between retention of colour in stored paprika and the initial content of ascorbic acid, but not with that of tocopherols or capsaicinoids. Copyright © 2006 Society of Chemical Industry     

电子舌在豆瓣区分识别中的应用

将电子舌应用于豆瓣样品的区分识别中,同时将电子舌的分析结果、感官分析与样品中辣椒素类物质含量进行对比研究。结果表明:电子舌能够很好地区分不同的豆瓣样品;电子舌分析结果与样品中辣椒素类物质含量具有较好的相关性,但是电子舌分析结果与感官分析结果之间的相关性不强。     

豆瓣中辣椒素类物质的超声波提取及其热稳定性

对豆瓣中辣椒素类物质的超声波提取条件(提取溶剂、提取温度、提取时间和提取次数)和豆瓣中辣椒素类物质的热稳定性进行研究。结果表明：最佳提取条件为超声波功率200W、超声波频率40kHz、2.5g豆瓣采用10mL甲醇提取两次、提取温度70℃、提取时间5min;热稳定性实验表明,随着加热温度的升高,豆瓣中辣椒素类物质的含量会逐渐下降,当温度达到130℃时,豆瓣中辣椒素类物质的含量开始下降,当温度达到200℃时,辣椒素类物质的含量明显下降。     

辣椒色素的分离纯化与光学性质的研究

探索了吸附树脂柱色谱法脱除辣椒色素中辣椒素的新方法。该方法可将辣椒色素与辣椒素分离并对红、黄色素组分实现初步分离，辣椒色素产品色价高达105。用硅胶柱色谱法可分离辣椒色素精细组分。对所得色素精细组分进行了紫外-可见光谱分析表明：红色素组分的最大吸收波长为470nm，黄色素组分的最大吸收波长为450nm；各辣椒色素组分的光稳定性也存在较大的差异，为辣椒色素各精细组分充分而有效的利用提供了理论依据。     

基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化

基于高效液相色谱法结合感官评价结果,采用SPSS中的Fisher判别分析方式,对火锅底料进行辣度分级,得到麻辣火锅底料的辣度分级模型;研究熬煮过程中辣椒素类物质（capsaicinoids,Cap-S）的含量变化,得到其影响辣度分级的规律。结果表明,仅用感官评价对火锅底料进行辣度分级受感官评价人员的影响较大,结论准确度不高;若以火锅底料中Cap-S含量为分级标准,其正判率界值为24%＞20%,可以很好地将辣度分为5 个等级,分级模型较为合理。火锅底料熬煮过程会影响Cap-S的迁移,Cap-S在油相和水相中处于动态平衡状态,同时调味料中的Cap-S逐渐迁移到汤底中,使得熬煮过程中辣度总是不断发生变化。高效液相色谱法结合感官评价结果对火锅底料进行辣度分级,可以很好地区分火锅底料的辣度,指导消费者购买合适的食品。