反相高效液相色谱法测定辣椒果实中辣椒素含量

１引言辣椒是我国广泛栽培的蔬菜作物，品种多，资源丰富，为了对大批辣椒品种资源进行辣味品质鉴定，需建立快速测定辣椒果实中辣椒素（ｃａｐｓａｉｃｉｎ）含量的方法。在国内，辣椒素的测定一般采用分光光度法，但该方法的样品前处理繁琐，且灵敏度较低。应用反相高效液相色谱法进行辣椒素的定量分析在国内尚未见报道，本文对辣椒果实中辣椒素的卒取及色谱分离条件进行了探讨，得到了满意的分离效果。２实验部分２．１仪器与试剂Ｖａｌｌａｎ５０００型高效液相色谱仪，ＵＶ－１００可变波长紫外检测器，ＣＤＳ４０１数据处理系统。辣椒…     

非正常食用油鉴别新方法(一): 三种辣椒碱残留量的液相色谱-质谱分析

非正常食用油(俗称地沟油)是我国食品安全领域亟须解决的问题。准确可行的地沟油检测方法被分析工作者广泛关注。由于国人的饮食习惯,辣味调料在餐饮业应用广泛,而辣椒碱是引起辣味的主要化学物质,因此可作为鉴别地沟油的潜在指标。本文采用固相萃取-液相色谱-串联质谱技术,建立了食用油中3种微量辣椒碱(辣椒素、二氢辣椒素及壬酸香草酰胺)的检测方法。首先用20 g/L氢氧化钠水溶液提取油样中的辣椒碱,再将提取液用C18小柱富集净化后进行液相色谱-质谱检测。用该法对国家食品安全风险评估中心提供的67个盲样进行了分析,结果表明辣椒碱是一个良好的地沟油特征指示物。凭借这3种辣椒碱指标,阳性样品正确识别率达到75%,阴性样品正确识别率达到100%。目前本方法已经成为国家卫生部最新公布的4种地沟油仪器检测方法之一。     

GPC–HPLC–MS/MS法测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量

以动植物油脂为实验材料,建立了测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量的凝胶渗透色谱–高效液相色谱–串联质谱(GPC–HPLC–MS/MS)法。样品经凝胶渗透色谱净化后,采用液相色谱串联质谱法(HPLC–ESI–MS/MS)分析,多反应监测模式(MRM)下外标法定量。在0.1~5.0μg/L范围内线性良好,天然辣椒素、二氢辣椒素和合成辣椒素的相关系数分别为0.999 6,0.999 8,0.999 8,检出限为0.5μg/kg。在5μg/kg添加水平下,空白加标回收率为71.5%~82.5%,测定结果的相对标准偏差为3.0%~8.3%(n=6)。该方法样品处理过程简便快捷,测定结果准确,可满足实验室大量、快速分析的需求。     

无溶剂微波预处理-NaOH溶液搅拌法提取干红辣椒中的辣椒素

将无溶剂微波预处理与NaOH搅拌提取相结合提取辣椒素类物质(Capsaicinoids)。在干辣椒样品中加入微波吸收介质羰基铁粉(CIP),对干辣椒样品进行微波预处理。根据辣椒素与NaOH之间可发生特异性反应,利用NaOH溶液从辣椒中提取两种主要的辣椒素类化合物---辣椒素(Capsaicin,C)和二氢辣椒素(Dihydrocapsaicin,DHC)。实验表明,本方法提取时间短(10min),提取率高,并可有效避免有机溶剂对实验室的污染。     

辣椒为什么辣?

辣椒素是辣椒的主要代谢产物,与人们的饮食息息相关。适量地摄入辣椒素不仅能给人带来辣觉,而且对于减缓疲劳、降糖降脂、保护肠胃、缓解疼痛、抵抗辐射、治疗癌症等方面有一定的作用。虽然适量的辣椒素能够给人体带来好处,但过度摄入辣椒素仍存在危害性。本文对辣椒素的作用方式和各项应用进行阐释,并强调在合理用量范围内利用辣椒素以发挥作用。     

辣椒素和辣椒酯的合成

对以己内酯为起始原料合成辣椒素的工艺进行全新改进, 直接以6-溴己酸乙酯为起始原料, 经6步反应合成了目标化合物辣椒素及其同系物辣椒酯.     

丙酮介质中辣椒素酯的酶催化合成动力学研究

对脂肪酶在丙酮介质中催化香草醇和壬酸甲酯合成辣椒素酯的反应动力学进行了研究.以HPLC方法测定酶催化合成产物辣椒素酯的浓度,确定了反应初速度;采用双倒数作图分析法和产物抑制试验法研究了本合成反应的机制,结果表明辣椒素酯的酶催化合成是按乒乓反应机制进行的.研究还确定了酶反应动力学方程和Vmax、KmA、KmB的值,并对其...     

液-液萃取-液相色谱-串联质谱法测定“地沟油”中辣椒碱类化合物及丁香酚

建立了“地沟油”中辣椒碱类化合物(包括辣椒素、二氢辣椒素、合成辣椒素)及丁香酚的液-液萃取及液相色谱-串联质谱(LC-MS/MS)检测方法。“地沟油”中辣椒碱类化合物及丁香酚用甲醇萃取,采用SUPEL COSIL ABZ+Plus dC18色谱柱(150 mm×4.6 mm, 5 μm)分离,电喷雾离子源在正、负离子模式下电离,多反应监测(MRM)模式扫描。对辣椒素、二氢辣椒素、合成辣椒素及丁香酚的检出限分别为0.02、0.03、0.03和0.6 μg/L,且在一定的质量浓度范围内线性良好。同一操作人员与不同操作人员间测定的精密度低于5%。该方法专属性强、灵敏、准确,可以作为“地沟油”的判定标准之一。     

辣椒素酯类物质的酶促合成

天然辣椒素酯类物质(Capsinoids)是从日本的一种甜椒中分离得到的结构类似辣椒的酯类物质[1,2],包括辣椒素酯(Capsiate)、二氢辣椒素酯(Dihydrocapsiate)及降二氢辣椒素酯(Nordihydro-capsiate),为相对应的辣椒素的脂肪酰基与香草醇形成的酯类化合物(结构如图1)。无辣味,生物活     

减压柱层析—分光光度法分离和测定辣椒色素中的辣椒素

减压柱层析──分光光度法分离和测定辣椒色素中的辣椒素刘敬兰陈连文（河北师范大学实验中心０５００１６）（河北经贸学院轻工系０５００６１）关键词：减压柱层析，分离，辣椒素辣椒的辣味主要来源于辣椒素。辣椒素的化学名称为Ｎ－（３－甲氧基－４－羟苄基）－８－甲...     

Carbon nanotube-based electrochemical sensors for quantifying the 'heat' of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin

A sensitive electroanalytical methodology for the determination of capsaicin using adsorptive stripping voltammetry (AdsSV) at a multiwalled carbon nanotube modified basal plane pyrolytic graphite electrode (MWCNT-BPPGE) is presented. This analytical method is then further developed using a multiwalled carbon nanotube screen-printed electrode (MWCNT-SPE) demonstrating the proof-of-concept that this approach can easily be incorporated into a sensing device which is both facile to use and inexpensive to produce. Capsaicin is the chemical responsible for the hot taste of chilli peppers, and measuring the concentration of capsaicin is an indicator of how hot any given chilli pepper, hot sauce and other related foodstuffs are. Standard additions plots for AdsSV of capsaicin at open circuit potential at a MWCNT-BPPGE exhibits two linear ranges, from 0.5 to 15 microM and from 15 to 60 microM. Using the first range of calibration curve, a detection limit of 0.31 microM (based on 3sigma) is obtained. The plot of standard additions of capsaicin determined using the disposable MWCNT-SPE shows a linear range between 0.5 and 35 microM and a detection limit of 0.45 microM. MWCNT-BPPGE and MWCNT-SPE are successfully utilized for the determination of capsaicin in real samples, such as a few commercially available hot pepper sauces, and the determined values are in excellent agreement and correlation with the average Scoville unit values reported in the literature for these sauces. To the best of our knowledge, this is the first electroanalytical method using MWCNT-BPPGE or MWCNT-SPE reported for the determination of capsaicin. This method offers advantages such as precision and objectivity over the well-known but potentially subjective Scoville method (based on organoleptic testing by human tasting panels) and is facile and inexpensive compared to existing HPLC methods.     

Interference-free determination of Sudan dyes in chilli foods using second-order calibration algorithms coupled with HPLC-DAD

This paper presents a new method for the determination of Sudan dyes contained in hot chilli samples. The method employs second-order calibration algorithms to handle the recorded data. The second-order calibration algorithms are based on the popular parallel factor analysis (PARAFAC), alternating trilinear decomposition (ATLD) and self-weighted alternating trilinear decomposition (SWATLD), respectively. These chemometric methodologies have the second-order advantage, which is the ability to get accurate concentration estimates of interested analytes even in the presence of uncalibrated interfering components. The results on a set of spiked chilli test shows that low contents of Sudan I and Sudan II in complex chilli mixtures can be accurately determined using the new method. The sample preparation was based on solvent extraction, and internal standard was not required. Quantification was carried out with simple mobile phase.     

Development and optimization of an analytical method for the determination of Sudan dyes in hot chilli pepper by high-performance liquid chromatography with on-line electrogenerated BrO- -luminol chemiluminescence detection

The determination of four Sudan dyes by means of high-performance liquid chromatography (HPLC) with chemiluminescence (CL) detection was proposed. The method was based on the enhancement effect of Sudan dyes on the chemiluminescence reaction between luminol and BrO-, which was on-line electrogenerated by constant current electrolysis. The separation was carried out on Nucleosil RP-C18 column (250 mm x 4.6 mm i.d., 5 microm, pore size, 100 A) at 35 degrees C. The mobile phase consisted of a V (methanol): V (0.2% aqueous formic acid) = 90:10 solution. At a flow-rate of 1.0 ml min(-1), the total run time was 25 min. The effects of several parameters on the HPLC resolution and CL emission were studied systematically. For the four Sudan dyes, the limits of detection (LOD) at a signal-to-noise of 3 ranged from 4 to 8 microg kg(-1) and the limits of quantification (LOQ) at a signal-to-noise of 10 ranged from 13 to 27 microg kg(-1). The relative standard deviations (RSD) of intra-and inter-day precision were below 4.4%. The average recoveries for all four Sudan dyes (spiked at the levels of 1.0 and 1.5 mg kg(-1)) in chilli tomato sauce and hot chilli pepper ranged from 94% to 105%, and the relative standard deviations of the quantitative results were from 2.5 to 4.2%. The proposed method had been successfully applied to the determination of four Sudan dyes in hot chilli products.     

Synthesis and characterization of a novel molecularly imprinted polymer for simultaneous extraction and determination of water-soluble and fat-soluble synthetic colorants in chilli products by solid phase extraction and high performance liquid chromatography

A sorbent was synthesized and investigated for molecularly imprinted solid phase extraction (MISPE). Molecularly imprinted polymers (MIP) were synthesized via precipitation polymerization procedure, where 4-vinyl pyridine (4-VP) was used as functional monomer and ethylene glycol dimethacrylate (EDMA) as cross-linking agent. The imprinting effect of the MISPE was evaluated by elution experiments. The resulting MISPE showed high extraction selectivity to water-soluble and fat-soluble synthetic colorants. The determination of multi-residue for three kinds of water-soluble and six kinds of fat-soluble synthetic colorants in chilli products was also investigated by HPLC coupled with MISPE. The mean recoveries calculated by solvent calibration curve for water-soluble and fat-soluble synthetic colorants were from 72.1% to 95.6% for chilli spice and 72.1% to 92.3% for chilli powder. The decision limit (CCα) and the detection capability (CCβ) obtained for water-soluble and fat-soluble synthetic colorants were in the range of 1.2–1.6 and 1.9–2.4 μg kg⁻¹ in chilli spice and chilli powder. The resulting MISPE was successfully used off-line for the determination of nine kinds of synthetic colorants in chilli products.     

Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography-diode array detection-electrospray mass spectrometry

An accurate method was developed for the simultaneous determination of water-Tartrazine, Amaranth, Ponceau 4R, Sunset Yellow FCF, and fat-Sudan (I-IV), synthetic soluble colorants in foodstuff. This method uses dimethylsulfoxide (DMSO) as the extraction solvent in the sample preparation process and high performance liquid chromatography (HPLC)-diode array detector (DAD)-electrospray mass spectrometry (ESI-MS), applying selected ion recording in positive/negative alternate mode to acquire mass spectral data, as the analytical technique. Linearity of around three orders in the magnitude of concentration was generally obtained. Detection and quantification limits of the investigated dyes, which were evaluated at signal to noise ratio of 3 for detection limit and 10 for quantification limit, were in the ranges of 0.01-4 and 0.03-11.2 ng, respectively. The recoveries of the eight synthetic colorants in four matrices ranged from 93.2 to 108.3%. Relative standard deviations of less than 8.2% were also achieved. This method has been applied successfully in the determination of water-soluble colorants in the soft drink and the delicious ginger, and fat-soluble dyes in chilli powders and chilli spices.     

Gas chromatographic analysis of capsaicin in Gochujang

A sensitive, precise, and specific gas chromatographic (GC) method was developed for the analysis of capsaicin in Gochujang and validated by comparing with a column high-performance liquid chromatographic (HPLC) method (AOAC 995.03). The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The GC separation was performed on a (5% phenyl)-methylpolysiloxane column [length 30 m, internal diameter (id) 250 microm, film thickness 0.25 microm] followed by flame ionization detection. The conditions of temperature programming were initially 220 degrees C for 1 min, ramp at 5 degrees C/min to 270 degrees C, and hold for 10 min. The recovery of capsaicin in Gochujang was more than 92%, and the detection limit and lower determination limit of the GC analysis were 1.0 and 5.0 microg/g, respectively. The calibration graph for capsaicin was linear from 1 to 250 microg/mL for GC and 0.5 to 50 microg/mL for HPLC. The interday and intraday precisions (relative standard deviations) were <4.02%.     

Ionic liquids extraction of Para Red and Sudan dyes from chilli powder, chilli oil and food additive combined with high performance liquid chromatography

A simple analytical method, based on the coupling of ionic liquid-based extraction with high performance liquid chromatography (HPLC), is developed for the determination of Sudan dyes (I, II, III and IV) and Para Red in chilli powder, chilli oil and food additive samples. Two ionic liquids (ILs), 1-butyl-3-methylimidazolium hexafluorophosphate ([C₄mim][PF₆]) and 1-octyl-3-methylimidazolium hexafluorophosphate ([C₈mim][PF₆]), were compared as extraction solvents; experiments indicated that the latter possesses higher recoveries for each analyte. Parameters related to extraction of Sudan dyes and Para Red were also optimized. Under the optimal conditions, good reproducibility of extraction performance was obtained, with the relative standard deviation (RSD) values ranging from 2.0% to 3.5%. The detection limits of Sudan dyes and Para Red (LOD, S/N = 3) were in the range of 7.0-8.2 μg kg⁻¹ for chilli powder and 11.2-13.2 μg L⁻¹ for chilli oil and food additive. The recoveries were in the range of 76.8-109.5% for chilli powder samples and 70.7-107.8% for chilli oil and food additive samples.     

高效液相色谱法测定辣椒中的辣椒碱和二氢辣椒碱

建立了高效液相色谱法(HPLC)测定辣椒中辣椒碱、二氢辣椒碱的检测方法.实验考察了仪器条件、不同流动相体系、流动相配比、柱温、流速等因素对分离的影响.确定了最佳色谱条件为ZORBAX SB-C18色谱柱(250mm×4.6 mm,5μm);二极管阵列检测器,辣椒碱、二氢辣椒碱的最佳检测波长为280 nm;色谱柱温度为2...     

纳米固相微萃取应用于干红辣椒、水果饮料及红酒中罗丹明B的定量分析

制备了一种新型的聚苯乙烯纳米纤维, 将其作为固相萃取吸附剂装填制成固相萃取柱, 与高效液相色谱联用建立了干辣椒、 水果饮料及红酒中罗丹明B的定量分析方法. 高效液相色谱以3 g/L磷酸缓冲液-甲醇混合溶液(体积比3∶7, pH=7.0)为流动相. 通过对提取条件的优化, 得到该方法对干辣椒中罗丹明B的检出限为0.1 ng/g, 最低定量限为0.6 ng/g; 对水果饮料和红酒中罗丹明B的检出限均为0.2 ng/mL, 最低定量限均为0.5 ng/mL. 此方法对干辣椒中罗丹明B的提取回收率为98.2%~110.3%; 对水果饮料中罗丹明B的提取回收率为94.6%~102.2%; 对红酒中罗丹明B的提取回收率为90.4%~104.6%. 该方法的线性范围为1~100 ng/mL(ng/g), 相对标准偏差为2.3%~9.0%. 该方法灵敏度高、 选择性好, 可用于干辣椒、 水果饮料及红酒中罗丹明B的定量分析.