摘要
目的:建立小米辣的中辣椒素的含量测定方法。方法:用迪马柱C18(250mm×4.6mm,5.0μm);甲醇-水(65:35)为流动相;检测波长为280nm。结果:小米辣中辣椒素在0.22～1.1μg范围内呈良好的线性关系,r=0.9996,平均回收率(n=5)为97.8%,RSD为0.98%。结论:该法可有效地检测小米辣中辣椒素的含量,方法简便、准确。
Objective：To establish a HPLC method for determing capsaicin in spicy millet. Methods： The column was Diamonsil C 18 （ 250 mm × 4.6 nm,5.0 μm） , methanol - water （65 ： 35 ）, the detecting wavelength was at 280 nm. Results ： The concentration of Capsaicin in Spicy Millet was linear in the range of 0.22 - 1.1μg,r = 0. 9996, The average recovery rate was 97.8%, RSD was 0.98%. Conclusion ：These methods was simple and accurate. It can be used to determine the contents of capsaicin in spicy millet.
出处
《中国民族医药杂志》
2013年第7期42-43,共2页
Journal of Medicine and Pharmacy of Chinese Minorities
