柳州螺蛳粉辣椒油中辣椒素检测
Determination of Capsaicin in Chili Oil of Liuzhou Luosifen
郑立浪 1卢凯玲 2李艳松 3林静 4黄海 5熊建文1
作者信息
- 1. 柳州工学院食品与化学工程学院(柳州 545616);柳州市特色食品风味与品质控制工程技术研究中心(柳州 545616);柳州市螺蛳粉植物源性配料研究重点实验室(柳州 545616)
- 2. 广西生态工程职业技术学院林业工程学院(柳州 545004)
- 3. 柳州市质量检验检测研究中心(柳州 545001)
- 4. 柳州工学院食品与化学工程学院(柳州 545616)
- 5. 柳州市特色食品风味与品质控制工程技术研究中心(柳州 545616);广西美申园食品科技集团有限公司(柳州 545000)
- 折叠
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.
Abstract
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.
关键词
柳州螺蛳粉/辣椒油/辣椒素/检测Key words
Liuzhou Luosifen/chili oil/capsaicin/detection引用本文复制引用
出版年
2024
NETL
NSTL
万方数据