高效液相色谱法测定豆瓣中辣椒素类物质含量

豆瓣是以蚕豆和辣椒作为主要原料生产的一种调味品,是西南地区尤其是四川地区的一种传统发酵食品。为了测定豆瓣中的辣味物质(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反相色谱柱(250mm×4.6mm,5μm),流动相为甲醇和水(V/V,75∶25),流速1.0mL/min,柱温30℃,进样量20μL,检测波长280nm。辣椒素类物质的提取采用超声波辅助提取。结果表明:豆瓣样品中辣椒素含量在0.0161～0.0624g/kg之间,二氢辣椒素的含量在0.0142～0.0357g/kg之间,斯科维尔指数在519～1671SHU之间。

Fast determination of capsaicinoids in Douban by high-performance liquid chromatography

Douban was produced by Broad bean(Vicia faba Linn) and hot pepper.It was a traditional fermented food in southwest of China,especially in Sichuan province.A rapid method of high-pressure liquid chromatography(HPLC) was developed to determine the pungency components(capsaicin and dihydrocapsaicin) in Douban.The column was RP-18c(250 mm×4.6 mm,5 μm) column.The mobile phase was a mixture of methanol and water(75+25) with an isocratic flow of 1 mL/min.The temperature of column was 30.0 ℃,the injection volume was 20 μL,the UV wavelength was 280 nm.Ultrasonically assisted extraction was used to extract the capsaicinoids in Douban.It was showed that the contents of capsaicin and dihydrocapsaicin were between 0.0161 to 0.0624 g/kg and 0.0142 to 0.0357 g/kg respectively.Scoville index was between 519 to 1671 SHU.