Method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products

The technology of a flavor substance and a detection method is applied in the field of simultaneous determination of flavor substances in Zanthoxylum bungeanum and/or rattan pepper and its oil products, which can solve the problems of not simultaneously measuring numb substances and aroma substances, high risk factor, and difficulty in popularization, etc. Achieve good application prospects, simple method, and reliable results

Active Publication Date: 2019-03-08
CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the determination of the numbing substance in pepper oil (vine pepper oil), methanol is often used to extract the numbing substance in pepper oil (vine pepper oil), and the two immiscible liquids formed after the extraction are separated to get the methanol solution. analysis, its method is easy to cause incomplete extraction of the numbing substance of pepper oil (vine pepper oil), and the quantitative analysis is

Method used

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  • Method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products
  • Method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products
  • Method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products

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Experimental program
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Effect test

Embodiment 1

[0039] Example 1 Zanthoxylum bungeanum (vine pepper) flavor substance determination

[0040]1) Preparation of reference substance solution: Accurately weigh hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ-sanshool, linalool, and limonene reference substances in 5 volumetric flasks, respectively Propanol was dissolved and the volume was adjusted to the scale to obtain the reference substance stock solution with a concentration of 8mg / mL, 0.9mg / mL, 0.8mg / mL, 20mg / mL, and 10mg / mL, and then 1mL of the mother solution was taken in a 10mL volumetric flask, and wasted with isotropic Prepare 800 μg / mL, 90 μg / mL, 80 μg / mL, 2000 μg / mL, and 1000 μg / mL mother solutions of mixed reference substances with propanol at constant volume, and store them at -20°C for liquid phase analysis.

[0041] 2) Preparation of the test solution:

[0042] Use a pulverizer to crush the Zanthoxylum bungeanum (vine pepper) sample into powder (pass through a No. 3 sieve), weigh 10 g of the sample into a conic...

Embodiment 2

[0050] Embodiment 2 Zanthoxylum bungeanum oil (vine pepper oil) flavor substance determination

[0051] 1) Preparation of reference substance solution: Accurately weigh hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ-sanshool, linalool, and limonene reference substances in 5 volumetric flasks, respectively Propanol was dissolved and the volume was adjusted to the scale to obtain the reference substance stock solution with a concentration of 8mg / mL, 0.9mg / mL, 0.8mg / mL, 20mg / mL, and 10mg / mL, and then 1mL of the mother solution was taken in a 10mL volumetric flask, and wasted with isotropic Prepare 800 μg / mL, 90 μg / mL, 80 μg / mL, 2000 μg / mL, and 1000 μg / mL mixed reference solution with propanol at constant volume, and store it at -20°C for liquid phase analysis.

[0052] 2) Preparation of the test solution:

[0053] Precisely draw 1mL of Zanthoxylum bungeanum oil into a 50mL volumetric flask with a pipette gun, dilute to the mark with isopropanol, shake well to dissolve the Zan...

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Abstract

The invention provides a method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products. The method is characterized in that a high performance liquid chromatography method is used for detection. The method comprise the following operation steps of (1) preparing a reference product solution; (2) preparing a test sample solution; (3) respectively sucking the reference product solution and the test sample solution to be injected into a liquid chromatograph. The method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products can be used for simultaneously determining the chemical ingredients of hydroxyl-alpha-sanshool, hydroxyl-beta-sanshool and hydroxyl-gamma-sanshool causing the numb taste and the chemical ingredients of limonene and linalool causing the fragrance taste in the flavor substances in pepper and/or zanthoxylum armatum and oil products. The method is simple and convenient; the resultis reliable; important significance is realized on the quality control of the pepper and/or zanthoxylum armatum and relevant products and the scientific evaluation; good application prospects are realized.

Description

technical field [0001] The invention specifically relates to a method for simultaneously determining flavor substances in prickly ash and / or rattan pepper and oil products thereof. Background technique [0002] Commercially available Zanthoxylum bungeanum products mainly include Zanthoxylumbungeanum Maxim. and rattan pepper (Zanthoxylumarmatum DC.), which are a characteristic product for both medicine and food. As an edible product, "hemp and fragrance" are its main flavor characteristics, and it is an indispensable condiment in Sichuan cuisine featuring spicy and delicious fragrance; as a medicinal product, the chemical components that reflect "hemp and fragrance" are also Its main active ingredient has been found to have strong pharmacological activity on the digestive system, nervous system, circulatory system, anti-inflammatory, analgesic, anti-tumor, anti-oxidation, antibacterial and insecticidal aspects. At present, Zanthoxylum bungeanum (vine pepper) is mainly used a...

Claims

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Application Information

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IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 吴纯洁祝磊彭伟冉东魏大能
Owner CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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