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Method for simultaneously determining sanshool and capsaicin in food

A technology of xanthoxylin and capsaicin, which is applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of numbness and spiciness monitoring, and achieves a high-sensitivity solution with good accuracy, numbness and spiciness monitoring, and high sensitivity. Effect

Active Publication Date: 2018-10-12
HUNAN YUFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for simultaneous determination of xanthanin and capsaicin in food, which has the characteristics of simplicity, quickness, good accuracy, and high sensitivity, and effectively solves the problem of monitoring numbness and spiciness of terminal products such as spicy gluten food. problem, with practical application value

Method used

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  • Method for simultaneously determining sanshool and capsaicin in food
  • Method for simultaneously determining sanshool and capsaicin in food
  • Method for simultaneously determining sanshool and capsaicin in food

Examples

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Effect test

Embodiment 1

[0056] A method for simultaneously measuring peppercorns and capsaicin in food, comprising the steps of:

[0057] 1) Preparation of mixed standard working solution:

[0058] (1) Standard stock solution: Accurately weigh an appropriate amount of capsaicin (97.5%, China Institute for Food and Drug Control) and dihydrocapsaicin standard product (98.5%, China Institute for Food and Drug Control), and dilute to volume with methanol. Capsaicin and dihydrocapsaicin standard stock solutions with a concentration of 1000 mg / L were prepared. Store in a refrigerator at 4°C, valid for 1 year;

[0059] (2) Mixed standard stock solution: Accurately draw an appropriate amount of standard stock solution of capsaicin and dihydrocapsaicin in a 10mL volumetric flask, use methanol to make up the volume, and prepare capsaicin and dihydrocapsaicin with a content of 200mg / L and 100mg / L respectively. Capsaicin mixed standard stock solution; stored in a refrigerator at 4°C, valid for 1 year;

[0060] ...

Embodiment 2

[0098] A method for simultaneously measuring peppercorns and capsaicin in food, comprising the steps of:

[0099] 1) Preparation of mixed standard working solution:

[0100] (1) Standard stock solution: Accurately weigh an appropriate amount of capsaicin (97.5%, China Institute for Food and Drug Control) and dihydrocapsaicin standard product (98.5%, China Institute for Food and Drug Control), and dilute to volume with methanol. Capsaicin and dihydrocapsaicin standard stock solutions with a concentration of 1000 mg / L were prepared. Store in a refrigerator at 4°C, valid for 1 year;

[0101] (2) Mixed standard stock solution: Accurately draw an appropriate amount of standard stock solution of capsaicin and dihydrocapsaicin in a 10mL volumetric flask, use methanol to make up the volume, and prepare capsaicin and dihydrocapsaicin with a content of 200mg / L and 100mg / L respectively. Capsaicin mixed standard stock solution; stored in a refrigerator at 4°C, valid for 1 year;

[0102...

Embodiment 3

[0122] A method for simultaneously measuring peppercorns and capsaicin in food, comprising the steps of:

[0123] 1) Preparation of mixed standard working solution:

[0124] (1) Standard stock solution: Accurately weigh an appropriate amount of capsaicin (97.5%, China Institute for Food and Drug Control) and dihydrocapsaicin standard product (98.5%, China Institute for Food and Drug Control), and dilute to volume with methanol. Capsaicin and dihydrocapsaicin standard stock solutions with a concentration of 1000 mg / L were prepared. Store in a refrigerator at 4°C, valid for 1 year;

[0125] (2) Mixed standard stock solution: Accurately draw an appropriate amount of standard stock solution of capsaicin and dihydrocapsaicin in a 10mL volumetric flask, use methanol to make up the volume, and prepare capsaicin and dihydrocapsaicin with a content of 200mg / L and 100mg / L respectively. Capsaicin mixed standard stock solution; stored in a refrigerator at 4°C, valid for 1 year;

[0126] ...

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Abstract

The invention discloses a method for simultaneously determining sanshool and capsaicin in food. The method comprises the following steps: 1) preparation of a mixed standard working solution; 2) configuration of an instrument; 3) drawing of a standard curve; 4) sample preparation; 5) sample solution preparation; 6) fixation of a constant volume; 7) chromatographic analysis; and 8) result analysis.The method for simultaneously determining sanshool and capsaicin in food of the invention has the characteristics of easiness, convenience, good accuracy and high sensitivity, effectively solves problems in monitoring the pungent and spicy taste of terminal products such as spicy gluten food, and presents practical application value.

Description

technical field [0001] The invention relates to a determination method, in particular to a method for simultaneous determination of anthocyanin and capsaicin in food. Background technique [0002] With the development of society, spicy food is more and more popular, especially in Hunan, Sichuan and other places, the sales volume of spicy gluten food is also increasing year by year. In the production of spicy gluten food, the indispensable condiments are pepper and pepper or its products. [0003] In industrial production, before selecting raw materials, the capsaicin and anthocyanin in pepper and peppercorns or their products will be measured respectively, but after mixing in the later stage, pepper powder and pepper powder or pepper oil are mixed and sprinkled on the gluten On the surface, the existing assay methods cannot simultaneously measure the contents of capsaicin and anthocyanin, and the existing assay methods cannot separate the anthocyanin and capsaicin. Therefor...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/14G01N30/04G01N30/74
CPCG01N30/02G01N30/04G01N30/06G01N30/14G01N30/74G01N2030/042G01N2030/146
Inventor 厉志伟王盛莉
Owner HUNAN YUFENG FOOD IND
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