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Method for quantitatively detecting capsaicine

A quantitative detection method and detection method technology, applied in the field of analytical chemistry, can solve problems such as time-consuming, expensive, and complicated experimental operations, and achieve the effects of saving manpower and material resources, strong penetration ability, and good precision

Inactive Publication Date: 2012-01-11
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Application Information

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Problems solved by technology

Using traditional chemical analysis methods, such as high performance liquid chromatography and ultraviolet spectrophotometry to determine the content of capsaicin, is a destructive analysis, and the experimental drugs used are expensive, the experimental operation is complicated, time-consuming and laborious, etc.

Method used

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  • Method for quantitatively detecting capsaicine
  • Method for quantitatively detecting capsaicine
  • Method for quantitatively detecting capsaicine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] 1 Materials and methods

[0014] 1.1 Materials

[0015] 121 mature pepper samples from the Chinese Academy of Agricultural Sciences. Among them, 93 samples are calibration set and 28 samples are validation set. Capsaicin content is 0.406mg / g~6.71mg / g.

[0016] 1.2 Instruments and equipment

[0017] NIRLab N-200 near-infrared quality analyzer, Switzerland Buchi company (NIRCalV4.21 software, 12cm sample cup).

[0018] 1.3 Method

[0019] 1.3.1 Sample pretreatment

[0020] Crush the dried chili sample with seeds and skin, pass through a 40-mesh sieve, and spread the chili powder all over the sample cup, with a thickness of not less than 1cm.

[0021] 1.3.2 Near-infrared spectrum acquisition

[0022] At room temperature, the near-infrared diffuse reflectance spectra of pepper powder samples were measured. When measuring, the resolution is 1cm -1 , the number of scans is 3, and the spectral range is 1100-2500nm. After the instrument is preheated for 20-30 minutes,...

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Abstract

The invention provides a method for quantitatively detecting capsaicine. The method comprises the following steps of: acquiring optical data of the capsaicine in a sample by using a near-infrared spectrometer; correlating the optical data with content data of the capsaicine in the sample detected by a chemical analysis method; establishing a calibration model by a partial least squares method; and substituting the optical data of the capsaicine in a sample to be detected into the model to acquire the content of the capsaicine in the sample to be detected. A capsaicine quantitative analysis model established by the method has high accuracy, and can accurately and reliably predict the content of the capsaicine in an actual sample. The content of the capsaicine measured by a near-infrared spectrometer method and a result measured by the chemical analysis method do not have obvious differences; and by the method, the content of the capsaicine can be detected nondestructively.

Description

technical field [0001] The invention relates to the field of analytical chemistry, in particular to a method for detecting the content of capsaicin in a sample by using a near-infrared spectrum analysis technique. Background technique [0002] Near-infrared spectroscopy is the fastest growing and most compelling spectroscopic analysis technique since the 1990s. Near-infrared light is an electromagnetic wave between visible light and mid-infrared light. The wavelength range is 700-2500nm. Generally, the near-infrared spectrum absorption of organic substances in this region is mainly hydrogen-containing groups (O-H, C-H, N-H, S-H, P-H) Etc. multiplier and combined frequency absorption. Near-infrared spectroscopy (NIRS) is known as the giant of analysis in the field of analytical chemistry because some of the main structures and components of almost all organic substances can be found in their near-infrared spectra, and the spectra are stable and easy to obtain spectra. [00...

Claims

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Application Information

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IPC IPC(8): G01N21/33G01N30/02
Inventor 何洪巨韩晓岚赵学志马智宏宋曙辉
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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