Determination of Capsaicin in Chili Oil of Liuzhou Luosifen
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 pre-treatment 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.
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