摘要
本文通过超声波辅助法提取辣椒中的辣椒素和二氢辣椒素,研究辣椒粒径、溶剂种类、料液比、超声频率和时间对辣椒素和二氢辣椒素得率的影响,优化超声提取工艺,建立辣椒辣度的高压液相色谱（HPLC）测定方法。结果显示：辣椒粒径100目、甲醇-四氢呋喃溶剂（60∶40,v/v）、料液比1∶10（g/m L）、双频超声波使用频率为25和40KHz、时间50 min,辣椒素和二氢辣椒素的得率较高,HPLC法的精密度、重复性及加标回收率良好。采用HPLC法和感官评定法测定6种辣椒的辣度,HPLC法测定的辣度（Scoville指数）分别为3.91×10^4、4.04×10^4、4.42×10^4、5.84×10^4、9.39×10^4、3.67×10^4SHU,感官评定法为3.4×10^4、3.7×10^4、4.0×10^4、5.0×10^4、8.0×10^4、3.1×10^4SHU,两种分析方法的辣度测定结果类似。
The ultrasonic-assisted method was used to extract the capsaicin and dihydrocapsaicin in chili pepper and the effect of Chili pepper size,solvent types,ratio of chili pepper to solvent（ g / m L）,ultrasonic conditions（ frequency and time） on the yield of capsaicin and dihydrocapsaicin were investigated to optimize the process,then high performance liquid chromatography（ HPLC） method for analyzing the capsaicin and dihydrocapsaicin of chili pepper was established. The results showed that the chili pepper powder with 100 mesh sieve,methanol-tetrahydrofuran solution（ 60： 40,v / v）,ratio of chili pepper powder to methanol-tetrahydrofuran solution（ 1： 10,g / m L）,ultrasonic conditions（ 25 and 40 KHz at the same time and 50 min） were preferred. HPLC method was utilized to determine the capsaicin and dihydrocapsaicin of Chili peppers extracted using the preferred conditions,and the favourable precision,repeatability,and recovery rate for capsaicin and dihydrocapsaicin were achieved. The pungency of six kinds of chili peppers was determined using HPLC and sensory evaluation methods,respectively. The Sco-vill index were 3. 91 × 10^4,4. 04 × 10^4,4. 42 × 10^4,5. 84 × 104,9. 39 × 10^4,and 3. 67 × 10^4 SHU for HPLC method and 3. 4 × 10^4,3. 7 × 10^4,4. 0 × 10^4,5. 0 × 10^4,8. 0 × 10^4,and 3. 1 × 10^4 SHU for sensory evaluation method. The pungency of six kinds of chili peppers analyzed using HPLC and sensory evaluation methods were similar.
出处
《武汉轻工大学学报》
2016年第3期13-19,24,共8页
Journal of Wuhan Polytechnic University
基金
湖北省重大科技创新计划项目(项目编号:ZDG2015000350)
关键词
酱卤鸭制品
辣度
高效液相色谱法
辣椒
pot-stewed duck product
pungency
high performance liquid chromatography（HPLC）
chili pepper
