摘要
为准确、规范地检测柳州螺蛳粉辣椒油中辣椒素,以单因素试验和正交试验优化GB/T 21266中检测辣椒素的方法,优化后前处理提取方法为提取时间60 min,料液比1∶40 (g/mL),提取温度60℃,流动相甲醇-水的比例调整为80∶20 (V/V),检测时间可由30 min降至10 min;以优化后的方法为参照,用甲醇代替甲醇-四氢呋喃(1∶1)混合提取溶剂,进行单因素试验和正交试验,获得以100%甲醇为前处理提取溶剂的检测方法,提取时间40 min,料液比1∶30 (g/mL),提取温度50℃;并比较了固相萃取柱Silica、IC C18、C18、PSA、NH2、PAX净化辣椒素的效果, C18类效果较好,但实用性不强;新方法安全、高效,为进一步优化辣椒素提取、检测方法和辣度分级及检测标准的制定提供参考。
In order to detect capsaicin in chili oil of Liuzhou Luosifen in accurately and normatively,the method for detecting capsaicin in GB/T 21266 was optimized by single factor test and orthogonal test.After optimization,the pretreatment extraction method was as follows:extraction time 60 min,material liquid ratio 1∶40(g/mL),extraction temperature 60℃,mobile phase methanol-water ratio 80∶20(V/V),and detection time could be reduced from 30 min to 10 min;Using the optimized method as a reference,methanol was used instead of methanol-tetrahydrofuran(1∶1)mixed extraction solvent.Single factor and orthogonal experiments were conducted to obtain a detection method using 100%methanol as the pretreatment extraction solvent.The extraction time was 40 minutes,the solid-liquid ratio was 1∶30(g/mL),and the extraction temperature was 50℃;And the purification effects of silica,IC C18,C18,PSA,NH2,and PAX on capsaicin were compared.The C18 class had better effects,but its practicality was not strong;The new method was safe and efficient,providing reference for further optimizing the extraction and detection methods of capsaicin,as well as the formulation of spiciness grading and detection standards.
作者
郑立浪
卢凯玲
李艳松
林静
黄海
熊建文
ZHENG Lilang;LU Kailing;LI Yansong;LIN Jing;HUANG Hai;XIONG Jianwen(Department of Food and Chemical Engineering,Liuzhou Institute of technology,Liuzhou 545616;Liuzhou Special Food Flavor and Quality Control Research Center of Engineering Technology,Liuzhou 545616;Liuzhou Key Laboratory of Plantderived Ingredients of Liuzhou Luosifen,Liuzhou 545616;Institute of Forestry Engineering,Guangxi Eco-engineering Vocational&Technical College,Liuzhou 545004;Liuzhou Quality Inspection and Testing Researching Center,Liuzhou 545001;Guangxi Meishenyuan Food Technology Group Co.,Ltd.,Liuzhou 545000)
出处
《食品工业》
CAS
2024年第8期279-284,共6页
The Food Industry
基金
广西高校中青年教师科研基础能力提升项目(2022KY1705、2021KY1709)
广西教育科学“十四五”规划2021年度高校创新创业教育专项课题(2021ZJY1527)
校企合作项目(202203015、20210316)。
关键词
柳州螺蛳粉
辣椒油
辣椒素
检测
Liuzhou Luosifen
chili oil
capsaicin
detection
