Pepper numb-taste component content detection based on method of quantitative analysis of multi-components by single marker

A technology of substance content and content, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of no reference substance of prickly ash, no quantitative evaluation of prickly ash, etc.

Inactive Publication Date: 2017-05-31
CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The numbness of peppercorns is one of the main manifestations of the quality evaluation of peppercorns. There is still no commercially available reference substanc

Method used

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  • Pepper numb-taste component content detection based on method of quantitative analysis of multi-components by single marker
  • Pepper numb-taste component content detection based on method of quantitative analysis of multi-components by single marker
  • Pepper numb-taste component content detection based on method of quantitative analysis of multi-components by single marker

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Embodiment 1

[0044] 1 instrument

[0045] Agilent 1260 high performance liquid chromatography, G1311C quaternary pump, G1329B autosampler, G1316A column thermostat, G1362A diode array detector (Agilent, USA); Waters e2695 high performance liquid chromatography, quaternary pump, 2998PDA detector ; Shimadzu Shimadzu LC-2010A, SIL-20A autosampler, SPD-20A detector, CTO-20A column thermostat, LC solution chromatographic workstation software (Shimadzu Corporation of Japan); BP211D electronic analytical balance (Germany Sartouris Co., Ltd. company).

[0046] 2 Materials and Reagents

[0047] Zanthoxylum bungeanum: Provided by Sichuan Hanyuan Huajiao Bureau.

[0048] Zanthoxylum bungeanum substance reference substance: hydroxy-α-sanshool (self-made, purity 98.35%); hydroxy-β-sanshool (self-made, has applied for national reference substance, purity 98.27%); , purity 98.54%).

[0049] Methanol: chromatographic grade, American Sigma Company. Acetonitrile: chromatographic grade, American Sigma C...

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Abstract

The invention discloses a pepper numb-taste component content detection based on a method of quantitative analysis of multi-components by a single marker. The pepper numb-taste component content detection based on the method of quantitative analysis of multi-components by the single marker comprises the steps: (1) establishing a hydroxy-beta-sanshol standard curve; (2) detecting the content of hydroxy-beta-sanshol in a sample to be detected; and (3) using a relative correction factor to calculate the contents of hydroxy-alpha-sanshol and hydroxy-gamma-sanshol in the sample to be detected. According to the pepper numb-taste component content detection based on the method of quantitative analysis of multi-components by the single marker, the method of quantitative analysis of multi-components by the single marker and an external standard method are mutually confirmed and have no obvious difference; and the results of the method of quantitative analysis of multi-components by the single marker and the external standard method are both reliable. The pepper numb-taste component content detection based on the method of quantitative analysis of multi-components by the single marker, disclosed by the invention, has the advantages that the contents of the hydroxy-alpha-sanshol and the hydroxy-gamma-sanshol are calculated by using the relative correction factor and determination of chromatographic peak in case of lacking comparison products of the hydroxy-alpha-sanshol and the hydroxy-gamma-sanshol, the quality controls of main numb-taste components of the hydroxy-alpha-sanshol and the hydroxy-gamma-sanshol in pepper are realized, and a new method is provided for pepper quality control.

Description

technical field [0001] The invention relates to the detection of the content of numbing substances in peppercorns based on the method of "one test and multiple evaluations". Background technique [0002] The numbing substance of Zanthoxylum bungeanum is mainly concentrated in the oil gland cells of the Zanthoxylum bungeanum peel. Studies have shown that the unsaturated fatty acid amides in Zanthoxylum bungeanum are the numbing substances in Zanthoxylum bungeanum. At present, scholars have identified 25 numb substances from Zanthoxylum bungeanum, including α-sanshool, β-sanshool, γ-sanshool, hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ - Sanshool etc. Among them, hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-γ-sanshool are the most important numb substances in Zanthoxylum bungeanum. [0003] The numbing taste of Zanthoxylum bungeanum is one of the main manifestations of the quality evaluation of Zanthoxylum bungeanum. There is still no commercially available refe...

Claims

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Application Information

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IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 吴纯洁陶兴宝彭伟袁星
Owner CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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