摘要
采用高效液相色谱法测定干辣椒中辣椒素、二氢辣椒素含量,计算辣度和分级,并对30个品种的干辣椒的辣度进行了评价。色谱柱为Xbridge^(TM)C_(18)(5μm,4.6 mm×250 mm),流动相为v(醇):v(水)=80:20,流速0.8 mL/min,检测波长280 nm。高效液相色谱法能有效地检测红辣椒中辣椒素的含量,方法简便、准确。根据Scoville指数将辣椒辣度分为10级,测定结果显示所选择的样本辣度在7级到9级之间。辣椒样本经过几代的杂交之后辣度呈现不同程度的上升趋势。
The capsaicin and dihydrocapsaicin content in dry pepper are determined by HPLC. Then the spicy degree is calculated and classified. In this paper, the spicy degree of thirty varieties of dry peppers are evaluated. The analysis column is Xbridge（TM） C_（18）（5 μm, 4.6 mm×250 mm）, the mobile phase is methanol/water of 80：20, the flow is 0.8 mL/min and the detection wavelength is 280 nm. This method is simple, rapid and sensitive for determining capsaicin in red pepper. According to the Scoville index, the pepper is divided into 10 degrees. The results show that the selected sample was between 7 and 9. After several generations of hybridization, the spicy degree of peppers are showed a rising trend.
出处
《食品科技》
CAS
北大核心
2016年第7期297-300,共4页
Food Science and Technology
基金
南通市科技项目(MS22015021)
江苏省大学生创新创业训练计划项目(201512684030H)
关键词
干辣椒
高效液相色谱法
辣椒素含量
辣度测定
辣度分级
dry red pepper
HPLC
capsaicin content
determination of spicy degree
classification of spicy degree
