超高效液相色谱-四极杆-飞行时间质谱法快速筛查辣椒粉中27种农药残留

建立了超高效液相色谱-四极杆-飞行时间质谱（UPLC-Q-TOF/MS）快速筛查辣椒粉中27种农药残留的检测方法。样品采用乙腈提取,经Carb/NH₂固相萃取小柱净化,用乙腈-乙酸乙酯（3：1,v/v）洗脱,电喷雾正离子模式检测。在一级质谱模式下,以目标物的保留时间、精确质量数、同位素分布和同位素丰度比定性,以准分子离子峰的峰面积定量。在Targeted MS/MS模式下,通过相应碰撞能量下的离子碎片信息进一步确证。27种化合物在各自的线性范围内线性关系良好,相关系数均大于0.997。27种化合物的定量限为2.5~5.0 μg/kg,在3个添加水平下的回收率为72.3%~118.9%,相对标准偏差（RSD）为0.21%~12.7%（n=6）。该方法快速、灵敏、准确,适用于辣椒粉中多种农药残留的同时检测。     

高效液相色谱-串联质谱法同时测定辣椒粉及辣椒油中的7种罗丹明染料

建立了辣椒粉及辣椒油中7种罗丹明染料的高效液相色谱-串联质谱(HPLC-MS/MS)测定方法。样品经正己烷或甲醇-水(体积比为1:1)溶液提取后,经固相萃取(SPE)柱净化,采用SB-C18柱分离,以乙腈和水(含体积分数为0.1%的甲酸)为流动相进行梯度洗脱,采用正离子模式质谱检测,在多反应监测(MRM)模式下进行定性定量测定。7种罗丹明类染料在0.0005～1.0 mg/L质量浓度范围内线性关系良好,相关系数(r2)均大于0.997;方法的检出限分别为0.21～51 μg/kg(辣椒粉)和0.19～25 μg/kg(辣椒油);方法的回收率为85.0%～106.0%,日内及日间相对标准偏差均小于20%。该方法简单、灵敏度高、分析时间短,适用于辣椒粉和辣椒油中7种罗丹明染料的同时测定。     

电喷雾解析电离质谱法对食品中苏丹红染料的快速检测

将电喷雾解析电离质谱法应用于偶氮类染料的表面解析电离质谱法研究,在优化实验条件后,应用甲醇-水-醋酸(49∶49∶2,V/V)混合溶液作为喷雾溶剂,在不需要样品预处理的情况下,成功地测定了辣椒面、番茄酱、火腿肠、鸡蛋饼中微量的苏丹红类染料,并且应用串联质谱法对测定结果进行了鉴定,排除了测定结果的假阳性。在辣椒面、番茄酱、火腿肠、鸡蛋饼中苏丹红1号的检出限分别0.01 pg/mm2、0.02 pg/mm2、0.02 pg/mm2和1.0 pg/mm2。单个样品的测定时间约1 m in,如果配合小型质谱仪,则可能对食品中的苏丹红类染料进行现场快速测定。     

Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection

This study presents a sensitive electroanalytical method for the determination of capsaicinoids in chili extracts using flow injection with coulometric array detector. Flow injection method was developed based on the coulometric signal of capsaicinoids obtained by high performance liquid chromatography with coulometric detector (HPLC‐ECD). Capsaicinoids concentration in 18 chili samples from Yucatán México cultivated in different types of soils was quantified using UHPLC‐DAD and HPLC‐ECD and expressed in Scoville units. The plants were cultivated in a greenhouse on three types of limestone soils, namely, red, black and brown. Chili peppers were harvested in two stages of maturity: immature (green), and mature (orange). HPLC‐ECD method showed ten times higher sensitivity compared to the UHPLC‐DAD. Capsaicinoid content in 18 chili samples was measured by flow injection method. The best correlation with the Scoville units was obtained by the analysis of the current signal of the sensor poised at +450 mV (R²=94). ANOVA analysis showed that the soil type and the harvest date were significant for the capsaicinoid content. Chili plants cultivated in red soil had higher capsaicinoid content. In addition, the capsaicinoid content was increasing at later harvest dates. In summary, the suggested flow injection method with coulometric array detector decreased the time of analysis from 15 min to 30 s. Therefore it can be successfully applied for the routine capsaicinoid analysis in chili.     

Elucidation of Analytical–Compositional Fingerprinting of Three Different Species of Chili Pepper by Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry Analysis,and Sensory Profile Evaluation

The aim of the present study was to determine the volatile compounds of three different species of chili peppers, using solid-phase microextraction (SPME) methods in combination with gas chromatography–mass spectrometry (GC-MS). The detection of marker aroma compounds could be used as a parameter to differentiate between species of chili peppers for their detection and traceability in chili pepper food. The sensorial contribution was also investigated to identify the predominant notes in each species and to evaluate how they can influence the overall aroma. Three different pepper species belonging to the Capsicum genus were analyzed: Chinense, Annuum, and Baccatum. A total of 269 volatile compounds were identified in these species of chili peppers. The Capsicum annum species were characterized by a high number of acids and ketones, while the Capsicum chinense and Capsicum baccatum were characterized by esters and aldehydes, respectively. The volatile profile of extra virgin olive oils (EVOOs) flavored with chili peppers was also investigated, and principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the volatile profiles were demonstrated to be a powerful analytical strategy for building a model that highlights the potential of a volatile characterization approach for use in evaluating food traceability and authenticity.     

酸浸/电极法测定粮食中氟含量

酸浸／电极法是当前广泛采用的测定粮食中氟含量的国家标准方法,该方法仅对样品进行一次酸液浸泡测定。研究表明对燃煤型地氟病区的主要携氟介质玉米一次酸浸即可提取全部酸溶性氟,但辣椒却需要经过多次酸浸提取;玉米和辣椒的酸不溶态氟含量基本为一定值,这两点在制订粮食的含氟量及人体的摄氟量卫生标准时宜作适当考虑。     

Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action

Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins. In particular, carotenoids have important nutraceutical properties, and several studies have focused on their potential in the prevention and treatment of human diseases. In this article, we reviewed the state of knowledge of general aspects of chili pepper carotenoids (biosynthesis pathway, types and content in Capsicum spp., and the effects of processing on carotenoid content) and recent findings on the effects of carotenoid nutraceuticals, such as antioxidant, cancer preventive, anti-inflammatory, cardiovascular disorder preventive, and anti-obesity effects.     

Grafting of Molecularly Imprinted Polymers on to Carboxyl-Modified Multiwalled Carbon Nanotubes for the Extraction of Rhodamine B from Dried Chili Powder

Molecularly imprinted polymers grafted on to the surface of carboxyl-modified multiwalled carbon nanotubes were developed using methacrylic acid as a functional monomer and trihydroxymethylpropyl trimethylacrylate as a crosslinker for application to rhodamine B determination. The synthesis, characteristics, and evaluation of the molecularly imprinted polymer are described. The apparent morphology of the polymers was characterized by scanning electron microscopy. To evaluate the binding ability of the molecularly imprinted polymers, equilibrium binding experiments were conducted and revealed the maximal binding capacity to be 561.54 µg g^?1. The introduction of nanomaterials into the polymer composite made important contributions to the affinity enhancement and recognition properties of the molecularly imprinted polymers. Moreover, the polymers were preliminarily applied as an adsorbent for separation and extraction of Rhodamine B from dried chili powder samples, based on solid phase extraction technology. The calibration curve was linear in the range of 0–7 µg mL^?1. For all tested samples, recoveries were reliable and in the range of 101.75–109.73%. The relative standard deviation ranged from 6.43–14.32%, which demonstrated that the polymer has potential for preconcentration of Rhodamine B from chili powder samples.     

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.     

苏丹红I分子印迹聚合物的制备及其性能评价

以苏丹红I为模板分子,通过沉淀聚合法制备了一种对苏丹红I具有特异性吸附的分子印迹聚合物。通过选择性评价和前沿色谱实验,评价了致孔剂的选择和用量、功能单体和模板分子的物质的量比对分子印迹聚合物识别性能的影响。实验结果表明: 当以甲醇和乙腈的混合液(体积比为30:10)为致孔剂,甲基丙烯酸(MAA)为功能单体,且功能单体和模板分子的物质的量比为8:1时,分子印迹聚合物的印迹因子为2.32,亲和位点总数(Bt)为0.50 μmol/g;将其作为固相萃取柱填料用于辣椒粉样品中痕量苏丹红I的净化和富集,结果表明: 苏丹红I浓度在10～500 μmol/L范围内时,呈现良好的线性关系(r=0.999);检出限为3.3 μmol/L,加标回收率为95.87%～98.41%,相对标准偏差低于3.1%。该方法有望用于辣椒粉样品中苏丹红I添加剂的常规检测。