反相高效液相色谱法测定辣椒中4种辣椒碱类成分的含量

目的:建立同时测定辣椒中辣椒素、二氢辣椒素、降二氢辣椒素和高辣椒素4种辣椒碱类成分的反相高效液相色谱方法,并对30个辣椒品种中辣椒碱含量进行比较。方法:采用Nucleosil C18色谱柱(4.6mm×250mm,5μm);流动相乙腈-水,梯度洗脱;柱温4 5℃;流速1.0 m L/m in;检测波长2 8 0n m。结果:辣椒素、二氢辣椒素、降二氢辣椒素和高辣椒素的线性关系良好,范围均为1.0～160.0μg/mL,相关系数在0.9965～0.9993之间,精密度、稳定性实验的相对标准偏差均低于2.7%,加标回收率介于97%～99%。辣椒碱在不同辣椒品种中含量差异显著。结论:对30个样品测定结果稳定,重现性好。当辣椒素和二氢辣椒素含量大于0.1%时,辣椒有明显的辣感。

RP-HPLC Determination of 4 Capsaicinoids in Chili Peppers

Objective: A reversed-phase high performance liquid chromatography(RP-HPLC) method was established to simultaneously determine 4 capsaicinoids including capsaicin,dihydrocapsaicin,nordihydrocapsaicin and homocapsaicin in chili peppers.Methods: Capsaicinoids were separated on a Nucleosil C18 column(4.6 mm × 250 mm,5 μm) using a mobile phase composed of acetonitrile and water through gradient elution at a flow rate of 1.0 mL/min.The detection wavelength was 280 nm.Results: An excellent linear relationship between peak areas and concentrations of 4 capsaicinoids in the range of 1.0-160.0 μg/mL with correlation coefficients of 0.9965-0.9993 was observed.The precision and stability RSD(%) of this method were lower than 2.7%.The average recovery rates of 4 capsaicinoids was 97%-99%(n=6).The contents of 4 capsaicinoids in 30 chili pepper varieties revealed an obvious difference.Conclusion: This method has been successfully used to determine 30 chili pepper varieties with stable and reproducible results.Moreover,piquancy taste is obvious when the total content of capsaicin and dihydrocapsaicin is more than 0.1%.