Hangzhou-pepper capsaicin concentration extraction determination method

Abstract

The invention discloses a Hangzhou-pepper capsaicin concentration extraction determination method, which comprises: carrying out vacuum freeze drying on fresh hot pepper, grinding into powder, extracting with a methanol-tetrahydrofuran solution, and concentrating the supernatant obtained through the extracting to obtain a concentrated solution; analyzing a capsaicin standard substance and a dihydrocapsaicin standard substance by using a high performance liquid chromatography-ultraviolet detector to obtain the corresponding relationship between the capsaicin concentration and the chromatographic peak area and the relationship between the dihydrocapsaicin concentration and the chromatographic peak area; and analyzing the concentrated solution by using the high performance liquid chromatography-ultraviolet detector under the same analyzing conditions so as to finally obtain the capsaicin concentration and the dihydrocapsaicin concentration in the sample to be determined. According to thepresent invention, by using the freeze drying technology, the water in the fresh hot pepper is removed while the active substances are retained to the maximum extent, such that the capsaicin loss is less compared to other drying methods; and with the method, the problem that the fresh hot pepper cannot be stored for a long time during the large-scale determination analysis can be solved.

Description

technical field [0001] The invention relates to a method for extracting and measuring capsaicin and dihydrocapsaicin, in particular to the accurate quantification of capsaicin and dihydrocapsaicin in low-spicy peppers with low capsaicin content and limited sample size. Background technique [0002] Chili is one of the most important vegetables in the world, and it is also a well-loved condiment. Pepper has high nutritional value and has a variety of active ingredients. Among them, the five types of capsaicinoid compounds present in peppers are mainly responsible for the spicy taste, which are collectively referred to as capsaicinoids. Among these 5 kinds of capsaicin compounds, capsaicin and dihydrocapsaicin account for about 90% of the total, and also provide about 90% of the spicy and hot sensation. Capsaicin is also an antioxidant and can accelerate fat metabolism. Therefore, capsicum and dihydrocapsaicin are one of the most important quality indicators of capsicum, an...

AI Technical Summary

Problems solved by technology

In addition, the traditional capsaicin extraction technology uses dried samples, or directly uses fresh samples for extraction, the operation is complicated during the process, and the loss of capsaicin is relatively large

[0004] When faced with the extraction of samples with a small sample size and low capsaicin content (such as Hangjiao), it is often impossible to use traditional extraction methods to obtain accurate data. There are also problems such as large solvent loss during the extraction process, cumbersome extraction operations, and time-consuming and labor-intensive problems.

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