超声提取HPLC法测定辣椒素 |
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引用本文: | 熊科,夏延斌.超声提取HPLC法测定辣椒素[J].中国食品工业,2006(6):52-53. |
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作者姓名: | 熊科 夏延斌 |
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作者单位: | 湖南农业大学食品科技学院 |
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摘 要: | <正>评价辣椒品质时,辣味程度是很重要的一点。辣椒中的辣味成分主要为辣椒素(Capsaicin),其化学式为C_(18)H_(29)NO_3。与传统提取方式相比,超声提取辣椒素具有简便、提取率高、操作时间短、溶剂用量少等优点;而采用高效液相色谱法测定辣椒中的辣椒素具有简便快
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关 键 词: | 超声提取 辣椒素 HPLC法 测定 高效液相色谱法 操作时间 溶剂用量 化学式 提取率 灵敏度 |
Determination of Capsaicin by Ultrasonic and HPLC |
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Abstract: | The Determination of capsaicin that is in pepper was studied by means of high performance liquid chromatography(HPLC).The HPLC system was consisted of ODS C_(18)(4.6 mm×250 mm,5μm)and UV detector set at 280nm.The mobile phase was V(CH_3OH)∶V(H_2O) =80∶20 with a flow rate of 0.8 mL/min.The experiment showed that this method is sensitive,accurate and reliable. |
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