Rapid colorimetric determination method for capsaicin content of capsicum products

A colorimetric assay, capsaicin technology, applied in the measurement of color/spectral properties, analysis by chemical reaction of materials, and material analysis by observing the impact on chemical indicators, etc. Inexpensive effect

Inactive Publication Date: 2013-04-03
SOUTHWEST UNIV
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  • Application Information

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Effect test

Embodiment 1

[0019] Embodiment 1: Determination of capsaicin content in chili products not containing protein.

[0020] Weigh 10g each of capsicum oleoresin, capsaicin crystals and capsicum oil, and carry out the following operations respectively: add 40mL of a 1:1 volume ratio mixture of methanol and tetrahydrofuran to a 100mL tall beaker to extract capsaicin for 10min, filter the residue and repeat the extraction Once (10min), combine the filtrates and set the volume to 100mL, then mix with sodium carbonate-phosphotungstic acid-phosphomolybdic acid color developing solution at a volume ratio of 1:3 to develop color, and compare the standard color guide for sensory evaluation of color , and measure the change of the colorimeter data ΔL* and Δb* to get the result.

[0021] Each sample was repeatedly measured 6 times, and the average value was calculated, compared with the capsaicin in the capsicum products accurately determined by high performance liquid chromatography: the relative errors...

Embodiment 2

[0024] Embodiment 2: Determination of capsaicin content in chili products containing protein.

[0025] Weigh 20 g of 13 protein-containing chili products with different spiciness, and carry out the following operations: first, mix with 1000 mL of ethanol solution with a concentration of 70% by volume, and treat it for more than 40 minutes under the condition of ultrasonic power of 100w and temperature of 50°C. To remove protein, the removal rate of protein in chili products reaches 92.00%. After the treatment, the reactants are separated into layers, and the chili products after protein removal are separated. In a 100mL tall beaker, add 40mL of a mixture of methanol and tetrahydrofuran in a volume ratio of 1:1 to extract chili peppers. After 20 min, the residue after filtration was extracted again (20 min), and the filtrate was combined and fixed to 100 mL, and then mixed with sodium carbonate-phosphotungstic acid-phosphomolybdic acid color solution at a volume ratio of 1: 3 to...

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Abstract

The invention relates to a rapid colorimetric determination method for the capsaicin content of capsicum products. According to the method, a sodium carbonate-phosphotungstic acid-phosphomolybdic acid coloration liquid is prepared, capsaicin methanol liquids of different concentration gradients are then mixed with the sodium carbonate-phosphotungstic acid-phosphomolybdic acid coloration liquid and subjected to coloration, a standard colorimetric plate is manufactured, a capsaicin methanol liquid to be determined is finally mixed with the sodium carbonate-phosphotungstic acid-phosphomolybdic acid coloration liquid and subjected to coloration, the concentration of capsaicin is obtained through comparing with the standard colorimetric plate, and the capsaicin content of the capsaicin methanol liquid to be determined is determined to be 0.02-2.00 mg / mL. The method disclosed by the invention is simple, convenient and easy to learn, the reaction is quick, the determination of each time needs only 50 min, the determination is more accurate, the cost is low, the requirements on environments and personnel are low, and the deficiencies of a high-performance liquid chromatography that the cost is high, the time consumed is long (3-4 hours), the device / equipment investment is large, the requirements on fields and operators are harsh, the high-performance liquid chromatography is inconvenient, and the requirements on rapid site determination of the capsaicin content of the capsicum products cannot be met can be overcome.

Description

technical field [0001] The invention belongs to the technical field of food analysis and detection, and in particular relates to a rapid colorimetric determination method for capsaicin content in chili products. Background technique [0002] With the increasing amount of chili products consumed daily by the general public and the changes in people's demand for chili products with different spiciness, the spiciness of products has become the main reference factor for consumers to choose chili products. Therefore, accurate, rapid and convenient detection of the hotness of chili products has important significance and application prospects for the production and consumption of chili products. The spiciness of chili products is mainly determined by the capsaicin content, and the spiciness of the product can be basically judged by measuring the capsaicin content. At present, the method used in national standards for the detection of capsaicin content is mainly high-performance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78G01N21/29
Inventor 阚建全宋家芯张甫生郑炯刘雄李帅
Owner SOUTHWEST UNIV
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