辣椒制品中辣椒素同系物分析的关键问题研究-食品科学专业论文.docx

Research Research on the Key Operations of Assaying Capsaicinoids in Pepper Products Abstract Capsaicinoids is the principle pungent and biological components in peppers．It is a group of more than 19 closely related components having similar structure which consists of vanillylamide and C8—Cll fatty acid．Three main components of the group are capsaicin(C)，dihydrocapsaicin(DC) and nordihydrocapsaicin(NDC)which are responsible for approximately 98％of the total pungency．SHU(Scoville Heat Units)is an organoleptic pungent index．Different type of capsaicinoids has different value of SHU．The SHU of C，DC and NDC are respectively 16 100 000，16 100 000，9 300000． China is a major producer and great consumer of peppers．Peppers and pepper products is popularly welcomed by consumers．We make various kinds of traditional pepper products．At the same time oleoresin capsicum has become increasingly used in food industry．So the content of capsaicinoids in pepper products is an important and indispensable quality index which will provide guidance for production and consumption and will has great signification in standardizing pepper products． There are no reports on determining capsaicinoids in pepper products by HPLC method．By dividing the pepper products into two major categories，this paper intend tO set up a sensitive，specific，accurate，simple and suitable HPLC——UV method to determine C，DC and NDC in two major pepper products(the highly water-containing and the highly oil—containing)，whose result Can be correlated to traditional SHU． The sample was extracted witll 70％ethan01．The analysis was performed on C18 column(250×4．6mmi．d．5um)with 70：30 MeOH--water as the mobile phase at a flow rate of O．8mL／min detected at 230rim．The column temperature was 30。C．The injection volume was 20[．tL．The determination of C，DC and NDC were processed by peak area and external standard．The three compounds demonstrated good linear relationship(r 0．999) in the range of 0．001mg／mL--0．1mg／mL．Due to the ve