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     

羟丙基-β-环糊精对辣椒素的荧光增敏及其分析应用

采用荧光光谱法、等摩尔连续变化法(Job's plot)和相溶解度法考察了羟丙基-β-环糊精(HPβCD)与辣椒素主客体包合物的形成。结果表明,辣椒素可进入HPβCD的空腔而形成主客体比为1∶2的包合物,并且通过相溶解度图得到包合稳定常数Kc为743.95 L/mol。基于HPβCD对辣椒素荧光增强作用,建立了一种荧光光谱测定辣椒素的新方法。此外,通过体系酸度、HPβCD浓度、试剂的加入顺序和反应时间等对体系荧光强度的影响,优化了分析测试条件。辣椒素在0.05~20μg/mL范围内与荧光强度呈良好的线性关系,检出限为0.04μg/mL,相对标准偏差(RSD)为1.3%,在干辣椒样品中的回收率为99.5%~105.6%。     

梅州地区几种蔬菜中硒含量的初步调查

采用原子荧光光度法测定了梅州地区种植的5种农作物生菜、西洋菜、春菜、番薯叶和茶树菇中微量元素硒的含量,为人们在饮食过程中摄入适量的硒,保障人体健康提供参考。     

制备型高效液相色谱法制备纯化3种辣椒素单体

利用制备型反相高效液相色谱法从辣椒素类物质中制备了3种辣椒素单体。在PRC-ODS色谱柱(250 mm×21.5 mm,13 μm)上,以甲 醇-水(体积比为70∶30)为流动相,流速为15 mL/min,采用等度洗脱方式,从80%的辣椒素类物质中制备了3种辣椒素单体。经核磁共振 氢谱(1H NMR)及电子轰击离子源质谱(EI-MS)分析,确认它们分别为降二氢辣椒素、辣椒素和二氢辣椒素,收率分别为60.1%,58.9%和 72.3%。高效液相色谱分析表明所制备的3种化合物的纯度分别达到了98.12%,99.93%及100.7%。     

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。     

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。     

湿法消解-原子荧光光谱法测定农产品中的硒

硒是典型的双功能元素,其在人体内的安全范围较窄,适量的硒摄入有利于健康,摄入过量则会导致硒中毒.采用湿法消解样品,对样品前处理、仪器条件、还原剂硼氢化钾浓度、预还原时间等条件进行优化,通过对方法的检出限、准确度和精密度进行研究,建立了湿法消解-原子荧光光谱法测定农产品中硒的方法.结果显示,针对不同浓度范围的标准物质测定...     

辣椒素的分析方法比较

采用可见、紫外分光光度法和高效液相色谱法(HPLC)对辣椒不同部位的辣椒素含量进行了对照分析,同时用上述三种方法对色素、辣椒精及辣椒素晶体的辣椒素含量进行了对照分析。分析结果表明,HPLC方法与前两种方法相比,具有方法可靠、测得的结果准确度高等优点。     

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。     

超高效液相色谱法快速测定辣椒素类物质

建立了超高效液相色谱法快速测定辣椒制品中辣椒素、二氢辣椒素、降二氢辣椒素的方法.样品以四氢呋喃-甲醇(体积比1:1)提取,采用反相高效液相色谱分离.色谱柱为BEH C18,流动相乙腈-水进行梯度洗脱;二极管阵列检测器(DAD),检测波长为280 nm.各成分在1.0 -100.0 mL/L范围内线性良好.辣椒素、二氢辣...     

辣椒碱类似物的合成、结构及抗肿瘤活性

以自制或试剂级羧酸、酰氯为原料,通过酰氯化、胺基化反应,设计合成了15个含香兰素胺的酰胺结构的辣椒碱类似物。其结构经IR,MS,1HNMR表征,并用X射线单晶衍射测定了化合物W5和W11的晶体结构。体外抗肿瘤活性测试表明,该类化合物具有一定程度的抗肿瘤活性。化合物W1在100μg/ml时,对人宫颈癌细胞（HELA）、人肝癌细胞（SMMC-7721）、人口腔表皮癌细胞（KB）、人卵巢癌细胞（HO-8901）抑制率均达到90%以上。W13在100μg/ml时,对KB、HO-8901抑制率分别达到89.62%、90.36%。初步构效关系分析认为,含香兰素胺的酰胺结构片段为一活性基团。     

Die Skala des Wilbur Lincoln Scoville. Manche mögen's scharf

All species of the genus capsicum are very popular food ingredients in most parts of the world. The biochemistry of Bell Pepper and Chili has many surprises to offer. The brilliant red color is based on the “paprika ketones, " compounds that only capsicum can synthesize. The extraordinary pungency, which many humans enjoy so much, is due to capsaicin and dihydrocapsaicin, which are also compounds that only capsicum can produce. After analyzing capsicums' unique and outstanding chemistry, we should enjoy peppers, chilis, Jalapeños, and Habaneros definitely with more respect because of their chemical achievements.     

Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate

Applied Biochemistry and Biotechnology - Oleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by...     

Separation of capsaicin from capsaicinoids by simulated moving bed chromatography

Capsaicinoids were separated from capsicum oleoresin by solvent extraction and adsorption separation on macropore resin, and used directly as the feed of simulated moving bed. Using a mobile phase of methanol/water (75/25, v/v) and ODS columns, the two key components, capsaicin and dihydrocapsaicin, were separated completely, while part of minor weak impurities were discarded by forcing them to leak into zone I. The amount of discarded impurities increases with decreasing flow rate in zone I so that the purity of capsaicin in raffinate stream could be improved.     

Nanomaterial Lipid-Based Carrier for Non-Invasive Capsaicin Delivery; Manufacturing Scale-Up and Human Irritation Assessment

Capsaicin is an active compound in chili peppers (Capsicum chinense) that has been approved for chronic pain treatment. The topical application of high-strength capsaicin has been proven to reduce pain; however, skin irritation is a major drawback. The aim of this study was to investigate an appropriate and scalable technique for preparing nanostructured lipid carriers (NLCs) containing 0.25% capsaicin from capsicum oleoresin (NLC_C) and to evaluate the irritation of human skin by chili-extract-loaded NLCs incorporated in a gel formulation (Gel NLC_C). High-shear homogenization with high intensity (10,000 rpm) was selected to create uniform nanoparticles with a size range from 106 to 156 nm. Both the NLC_C and Gel NLC_C formulations expressed greater physical and chemical stabilities than the free chili formulation. Release and porcine biopsy studies revealed the sustained drug release and significant permeation of the NLCs through the outer skin layer, distributing in the dermis better than the free compounds. Finally, the alleviation of irritation and the decrease in uncomfortable feelings following the application of the Gel NLC_C formulation were compared to the effects from a chili gel and a commercial product in thirty healthy volunteers. The chili-extract-loaded NLCs were shown to be applicable for the transdermal delivery of capsaicin whilst minimizing skin irritation, the major noncompliance cause of patients.     

Colorimetric determination of capsaicin in capsicum fruits with the Folin-Ciocalteu reagent

Summary A colorimetric method for determination of capsaicin in capsicum fruits is described. The acetone or ethyl acetate extract (prepared at room temperature) is purified on a basic alumina (Brockmann Grade I) column and pure capsaicin is eluted with methanol-acetone-water (75251); the capsaicin content is determined after colour development with Folin-Ciocalteu reagent, the absorbance being measured at 760 nm. The method is reproducible and results are in good agreement with those obtained by existing methods.

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Zusammenfassung Eine kolorimetrische Methode zur Bestimmung von Capsaicin in Paprikafrüchten wurde beschrieben. Der bei Zimmertemperatur gewonnene Aceton-oder Essigesterextrakt wird in einer Säule aus basischem Aluminiumoxid (Brockmann I) gereinigt und das reine Capsaicin durch Farbreaktion mit Folin-Ciocalteu-Reagens und Messung bei 760 nm durchgeführt. Die reproduzierbaren Ergebnisse stimmen mit denen anderer Methoden gut überein.

     

Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography

The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 μg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 μg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 μg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 μg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.     

Capsaicin emulsions: Formulation and characterization

Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10?nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60?log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482?mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.     

申嗪霉素在辣椒及土壤中残留动态的研究

采用高效液相色谱法测定1%申嗪霉素悬浮剂在辣椒及土壤中的残留动态和最终残留量。辣椒和土壤中申嗪霉素的半衰期分别为2.80~3.63d和2.83~4.62d,检出限分别为0.02mg/kg和0.01mg/kg,回收率分别为80.1%~102.5%和82.0%~97.1%,相对标准偏差分别为7.6%~9.4%和6.3%~8.4%。