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A method for simultaneous determination of xanthoxylin and capsaicin in food

A technology of xanthanin and capsaicin, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of numbness and hotness monitoring, achieve good accuracy, solve numbness and hotness monitoring, and high sensitivity Effect

Active Publication Date: 2021-11-30
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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  • A method for simultaneous determination of xanthoxylin and capsaicin in food
  • A method for simultaneous determination of xanthoxylin and capsaicin in food
  • A method for simultaneous determination of xanthoxylin and capsaicin in food

Examples

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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 National Institute for Food and Drug Control) and standard dihydrocapsaicin (98.5%, China National Institute for Food and Drug Control), dilute to volume with methanol, and prepare Standard stock solutions of capsaicin and dihydrocapsaicin with a concentration of 1000mg / L; stored 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 into a 10mL volumetric flask, dilute to volume with methanol, 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;

[00...

Embodiment 2

[0095] A method for simultaneously measuring peppercorns and capsaicin in food, comprising the steps of:

[0096] 1) Preparation of mixed standard working solution:

[0097] (1) Standard stock solution: Accurately weigh an appropriate amount of capsaicin (97.5%, China National Institute for Food and Drug Control) and standard dihydrocapsaicin (98.5%, China National Institute for Food and Drug Control), dilute to volume with methanol, and prepare Standard stock solutions of capsaicin and dihydrocapsaicin with a concentration of 1000mg / L; stored in a refrigerator at 4°C, valid for 1 year;

[0098] (2) Mixed standard stock solution: Accurately draw an appropriate amount of standard stock solution of capsaicin and dihydrocapsaicin into a 10mL volumetric flask, dilute to volume with methanol, 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;

[...

Embodiment 3

[0118] A method for simultaneously measuring peppercorns and capsaicin in food, comprising the steps of:

[0119] 1) Preparation of mixed standard working solution:

[0120] (1) Standard stock solution: Accurately weigh an appropriate amount of capsaicin (97.5%, China National Institute for Food and Drug Control) and standard dihydrocapsaicin (98.5%, China National Institute for Food and Drug Control), dilute to volume with methanol, and prepare Standard stock solutions of capsaicin and dihydrocapsaicin with a concentration of 1000mg / L; stored in a refrigerator at 4°C, valid for 1 year;

[0121] (2) Mixed standard stock solution: Accurately draw appropriate amount of standard stock solution of capsaicin and dihydrocapsaicin into a 10mL volumetric flask, and use methanol to make up the volume to prepare capsaicin and dihydrocapsaicin with contents of 200mg / L and 100mg / L respectively. Capsaicin mixed standard stock solution; stored in a refrigerator at 4°C, valid for 1 year;

...

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Abstract

The invention discloses a method for simultaneous determination of xanthoxylin and capsaicin in food, comprising the following steps: 1), preparation of mixed standard working solution, 2), instrument configuration, 3), drawing standard curve, 4), sample preparation , 5), sample solution preparation, 6), constant volume, 7), chromatographic analysis, 8), result analysis. The invention provides a method for simultaneous determination of xanthoxylin and capsaicin in food, which has the characteristics of simplicity, quickness, good accuracy and high sensitivity, effectively solves the problem of numbness and spiciness monitoring of terminal products such as spicy gluten food, etc. 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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Patent Type & Authority Patents(China)
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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