Reversed-phase liquid chromatography and argentation chromatography of the minor capsaicinoids

An investigation of the liquid chromatography of the minor capsaicinoids in a commercial capsaicinoid mixture is reported. Twelve stationary phases including C₈, C₁₈, C₃₀, phenyl, and cation-exchange chemistries were examined in combination with isocratic aqueous methanol and aqueous acetonitrile mobile phases. A phenyl stationary phase and aqueous acetonitrile mobile phase baseline-resolved 7 of 11 capsaicinoids, and selected ion chromatograms (LC–ESI-MS) demonstrated this was the most effective reversed-phase separation. Argentation chromatography with an alkyl or phenyl column and aqueous silver nitrate–methanol mobile phase revealed the presence of the 6-ene-8-methyl and 6-ene-9-methyl homocapsaicin isomers and the absence of 7-ene-9-methyl homocapsaicin. A mixed phenyl–cation-exchange stationary phase (charged with silver ion) enabled unique and useful separations of the capsaicinoids.     

Influence of extractions on physicochemical characterization and bioactivity of Piper nigrum oils: Study on the non-isothermal decomposition kinetic

Black pepper oils have been investigated frequently in the recent years. However, there is a significant variation in physicochemical properties and bioactivity of oils depended on extraction techniques. In this study, the systemic investigation of four various extraction methods was performed to evaluate the physicochemical characterizations, antioxidant and antibacterial activity. The investigation of ¹H NMR, FTIR and UV–Vis spectra confirmed presence of non-volatile components in oils extracted through supercritical CO₂ and hexane-soaking extractions which induced their typical thermal properties. The isothermal behaviour of extracted oils related to evaporation was within range of 3.2–7.3% (w/w) at 27 °C. The SEM images of the black pepper confirmed different operation manners of mechanism between extractions using the solvents and heating process. The lowest MIC for both essential oils from conventional hidrodistillation and microwave-assisted hidrodistillation against two bacteria including E. coli and B. subtilis were found to be 137 µg mL⁻¹. The non-isothermal decomposition kinetics were investigated on the essential oil of microwave-assisted hydrodistillation extraction. The activation energies and pre-exponent factors of non-isothermal decomposition were found to be in range of 36.5–73.7 KJ mol⁻¹ and 4.98 × 10³–1.97 × 10⁸ s⁻¹, respectively, dependent on conversional fractions of the oil. The results revealed that chemical components, physicochemical properties and bioactivity of black pepper essential oils depended on the extraction techniques.     

对辣椒色素某些性能的测试

对辣椒色素某些性能的测试陈连文（河北经贸大学轻工系石家庄０５００６１）刘敬兰（河北师范大学实验中心石家庄０５００１６）关键词分离辣椒色素测定红辣椒属茄科，辣椒属（ＣａｐｓｉｃｕｍｆｒｕｔｅｓｃｅｎｓＬ．），我国各地均有栽培，品种多，资源丰富。内服有开...     

Lipids of Capsicum annuum Fruit Pulp

Lipids from fruit pulp of the sweet red pepper (Capsicum annuum, Solanaceae) were characterized. The principal components of the lipids from pepper fruit pulp were neutral lipids with predominance of triacylglycerines (55.8%). The polar lipids contained sulfoquinovosyldiacylglycerines and phosphotidylglycerines. The fatty-acid compositions of the neutral lipids, glycolipids, and phospholipids were determined.     

Multiresidue determination of 29 pesticide residues in pepper through a modified QuEChERS method and gas chromatography–mass spectrometry

This study describes the development and use of a modified quick, easy, cheap, effective, rugged and safe (QuEChERS) method coupled with gas chromatography with mass spectrometry to determine 29 pesticide residues in green, red and dehydrated red peppers. Pesticides were extracted with acetonitrile (1% acetic acid), partitioned with sodium chloride and purified with primary secondary amino and octadecyl silane in acetone. The QuEChERS extraction conditions were optimized, and the matrix effects that might influence recoveries were evaluated and minimized using matrix‐matched calibration curves. Under the optimized conditions, the calibration curves for 29 pesticides showed good linearity in the concentration range of 0.1–10 μg/mL with determination coefficient R² > 0.998. The limits of quantification of the 29 pesticides were 0.006–0.06 mg/kg for green pepper, 0.005–0.039 mg/kg for red pepper and 0.014–0.25 mg/kg for dehydrated red pepper. These values are below the suggested regulatory maximum residue limits. The mean recoveries ranged between 70.1 and 110%, and the relative standard deviations were <13%. The developed method was successfully applied to commercial samples. Some samples were found to contain the 29 pesticides with levels below the legal limits. Copyright © 2016 John Wiley & Sons, Ltd.     

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly the drying time, reduce the energy consumption and affect positively the quality factors. Each of the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs. Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on convective drying assessed by such phenomena as “heating effect”, “vibration effect” and “synergistic effect” are presented.     

固相微萃取结合气-质联用分析麻椒挥发性成分

以四川广元产的麻椒为原料,利用固相微萃取技术对麻椒中的挥发性成分进行提取,分别用装有HP-5ms和HP-INNOWAXms两种色谱柱的GC-MS进行分离与鉴定;采用质谱与保留指数进行定性,共鉴定出99种成分,其中烯烃类58种、醛类15种、醇类9种、酯类7种、酮类3种、其他烃类4种、其他化合物3种。采用面积归一化法确定了它们相对含量,含量较高的有芳樟醇、D-柠檬烯、β-崖柏烯、β-水芹烯、β-月桂烯、β-蒎烯、(-)-右旋吉玛烯、石竹烯、γ-萜品烯、3-崖柏烯、(Z)-β-罗勒烯、(1R)-(+)-α-蒎烯、(+)-3-蒈烯、(Z,Z,Z)-1,5,9,9四甲基-1,4,7环-十一碳三烯、萜品油烯。从鉴定出的挥发性成分的香气特征可知,烯烃类、醇类和醛类对麻椒的香气贡献较大。     

麻——八大味之一

The spicy taste is stimulated by sanshool when eating Sichuan pepper. α-Hydroxy sanshool is one of the main components of the sanshool derivatives. In this paper, in form of a short story, we introduced the basic properties, physiological functions and synthetic method of α-hydroxy sanshool and the mechanism of spicy taste which is stimulated by α-hydroxy sanshool.     

Antihyperglucolipidaemic and anticarbonyl stress properties in green,yellow and red sweet bell peppers (Capsicum annuum L.)

Effect of aqueous methanol extract of different colour sweet bell peppers (Capsicum annuum L.) on parameters of diabesity and carbonyl stress was analysed in vitro. Yellow pepper displayed significantly (p < 0.001) higher intestinal α-glucosidase inhibitory activity than green and red pepper. Porcine pancreatic lipase inhibitory activity was significantly (p < 0.01) high in yellow and red pepper than in green pepper. Green and red pepper inhibited vesperlysine-type advanced glycation end products (AGEs) more potently than yellow pepper; however, pentosidine-type AGEs were similarly inhibited by all three peppers. Yellow and red pepper inhibited lipid peroxidation more potently (p < 0.01) than green pepper. Total polyphenol content and free radicals scavenging activities in yellow and red bell peppers were higher than in green pepper. Total flavonoid content was high in green pepper than that present in yellow and red peppers. Green pepper displayed presence of proanthocyanins; however, oligomeric anthocyanins were detected in yellow and red peppers.     

非局部变分修复法去除高密度椒盐噪声

分析了中值滤波及其改进型算法在处理高密度椒盐噪声时效果不理想的原因,采用变分修复方法来去除高密度椒盐噪声,基于现有的全变差修复模型提出了非局部全变差修复模型。该模型利用椒盐噪声特点(均匀分布、灰度值为0或255),将噪声点看成是图像中遗失或是破损的点,首先在图像中寻找与噪声点邻域相似的区域,将相似区域的中心像素作为噪声点新的邻域然后对其插值,把图像降噪问题转化为图像修复问题,从而达到去除高密度噪声的目的。实验结果表明:该模型对噪声密度为90%的彩色和灰度图像去噪后,其峰值信噪比为22.85和28.77,在客观评价标准方面优于中值滤波及其改进型算法。该模型能有效去除高密度下的椒盐噪声并较好地恢复图像细节,为图像去除高密度噪声提供了一种新的途径。