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Preparation method for edible oil standard substance containing capsicine compound

A kind of standard substance, capsaicin technology, applied in the field of preparation of edible oil standard substance

Inactive Publication Date: 2016-08-31
NAT INST OF METROLOGY CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The invention provides a method for preparing edible oil standard substances containing capsaicin compounds, which is used to solve the demand for standard substances in the adulteration identification of edible oils

Method used

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  • Preparation method for edible oil standard substance containing capsicine compound
  • Preparation method for edible oil standard substance containing capsicine compound
  • Preparation method for edible oil standard substance containing capsicine compound

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Embodiment Construction

[0019] Preferred embodiments of the present invention are described below, and it should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention.

[0020] Normal edible oil basically does not contain capsaicin, but swill oil, which is the main source of gutter oil, will inevitably contain capsaicin if it is exposed to spicy seasoning during cooking. At present, there are mainly two kinds of spicy seasonings widely used in the catering industry, one is natural chili pepper, and its main spicy ingredients are capsaicin and dihydrocapsaicin, both of which account for more than 90% of capsaicin in chili peppers. The other is artificial nonanoic acid vanillamide (synthetic capsaicin). Due to the lipophilicity, stability and high boiling point of capsaicin itself, it is difficult to remove it from waste oil, so it can be used as a specific indicator to identify wast...

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Abstract

The invention discloses a preparation method for an edible oil standard substance containing a capsicine compound. The capsicine compound is uniformly added into soybean oil through a method of gradual dilution and uniform mixing, so the edible oil matrix standard substance containing trace capsicine residual is obtained. Uniformity examination, stability monitoring and assignment of the standard substance are carried out in virtue of high-accuracy measurement of liquid chromatography-isotope dilution mass spectrometry. The standard substance has good uniformity and stability, can be used for detection of the capsicine compound in edible oil and for preliminary screening and discrimination of drainage oil, and is applicable to calibration of a measuring instrument and evaluation of a measuring method as the standard substance.

Description

technical field [0001] The invention relates to the technical field of adulteration identification in edible oil, in particular to a preparation method of an edible oil standard substance containing capsaicin compounds. Background technique [0002] The spicy ingredients in peppers are composed of a series of similar substances, their structures and properties are very similar, called capsaicinoids, also known as capsaicinoids (Capsaicinoids), are composed of vanillyl amine and contain 8 to 13 A compound composed of branched-chain fatty acids (acyl moieties) composed of C. Among the approximately 19 capsaicinoids currently known, capsaicin (Capsaicins), dihydrocapsaicin (Dihydrocapsaicins) and nordihydrocapsaicin (Nordihydrocapsaicin) are the three compounds with the highest content in peppers, and are the main compounds in peppers. The active ingredient is also the main source of spiciness in chili peppers. In addition, nonylic acid vanillylamide, also known as synthetic ...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06
CPCG01N30/06G01N2030/047
Inventor 国振李秀琴张庆合李红梅
Owner NAT INST OF METROLOGY CHINA
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