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Method for rapidly detecting content of numb-taste components

A technology of substance content and detection method, which is applied in the chemical field, can solve the problems of cumbersome extraction and detection operations, poor stability and reliability, and expensive analytical instruments, and achieve the effect of low detection cost, easy access to equipment, and accurate detection

Inactive Publication Date: 2015-06-17
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it is difficult to use in the routine detection of Zanthoxylum bungeanum because of the need for standard samples of 8 kinds of numbing amides, expensive analytical instruments, cumbersome extraction and detection operations, or poor stability and reliability.

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  • Method for rapidly detecting content of numb-taste components
  • Method for rapidly detecting content of numb-taste components
  • Method for rapidly detecting content of numb-taste components

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Embodiment Construction

[0017] The technical solutions of the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0018] 1) Materials and methods

[0019] Measuring principle

[0020] The nitrogen-containing components in Zanthoxylum bungeanum include misanthin amide, protein, free amino acids, alkaloids, etc. In order to avoid or reduce the simultaneous extraction of other nitrogen-containing components when extracting misanthin amide, ethanol should be used as the extraction solvent. After extracting the extract, nitrification with concentrated sulfuric acid converts amide nitrogen into ammonium nitrogen NH4 which can be detected by titration + , while other nitrogen-containing components in the extract such as amino acids and nitrogen in protein are decomposed into N3 by concentrated sulfuric acid + , will not affect the determination of the total amide content of Zanthoxylum bungeanum in the next step. But since ...

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Abstract

The invention discloses a method for rapidly detecting the content of numb-taste components. The method comprises the following steps of: (1) extracting a total acylamide extract; (2) converting the acylamide into ammonium nitrogen; (3) and measuring the content of the ammonium nitrogen. The invention establishes the method for rapidly detecting the content of the numb-taste components, namely, a formal titration method; and compared with the current measuring methods at home and abroad, the method has the advantages that the required equipment can be obtained easily, the detection cost is low, the operation is simple and rapid and the content of total acylamide contained in peppers can be accurately detected.

Description

technical field [0001] The invention belongs to the technical field of chemistry and relates to a rapid detection method for the content of zanthoxylum bungeanum compounds. Background technique [0002] Zanthoxylum spp. is a Rutaceae, Zanthoxylum plant, about 250 species in the world, distributed in tropical and subtropical regions of Asia, America, Africa and Oceania. Studies have shown that the chemical components of Zanthoxylum bungeanum (here refers to the peel of Zanthoxylum bungeanum fruit, hereafter agree with this) mainly include volatile oil, alkaloids, fatty acid amides, lignin, coumarin and fatty acids; Fatty acid amides are the unique numbing ingredients of Zanthoxylum bungeanum. There are 8 kinds of amides with numbing taste, and they are collectively referred to as flavoring ingredients (hereinafter referred to as total amides or flavoring ingredients). For a long time, there has not been a unified and scientific standard for defining the quality of Zanthoxylu...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
Inventor 李孟楼李菲菲聂勋良聂勋杰
Owner NORTHWEST A & F UNIV