Quality control method for preparing zanthoxylum seed oil by using pepper

A technology of peppercorn oil and quality control, which is applied to measuring devices, instruments, scientific instruments, etc., can solve the problems of not providing the detection of absolute content of peppercorn oil, difficult to accurately reflect the quality of peppercorn oil, etc.

Inactive Publication Date: 2019-04-30
张欣
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AI Technical Summary

Problems solved by technology

Although it is reported that the content of α-linolenic acid in pepper oil is determined, it only controls one component in pepper oil and it is difficult to accurately reflect the quality of pepper oil
Other conventional detection methods also do not provide multi-component rapid identification and absolute content detection of unsaturated active ingredients oleic acid, linoleic acid and α-linolenic acid in pepper oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] Identification of pepper oil: take 70mg of pepper oil, put it in a 5ml volumetric flask, add 1ml of 0.5mol / L potassium hydroxide methanol solution, heat in a water bath at 60°C for 30 minutes, let cool, add 11% boron trifluoride methanol Heat 1ml of the solution in a water bath at 60°C for 15 minutes, let it cool, add 1ml of n-hexane, shake well, add saturated aqueous sodium chloride solution, bring the n-hexane layer to the neck of the bottle, and take the n-hexane layer as the test solution. Separately take about 20 mg each of oleic acid, linoleic acid, and α-linolenic acid reference substances, put them in 5 ml volumetric flasks respectively, add 1 ml of 11% boron trifluoride methanol solution, heat in a 60°C water bath for 15 minutes, let cool, Add 1ml of n-hexane each, shake fully, add saturated aqueous sodium chloride solution, bring the n-hexane layer to the neck of the bottle, and take the n-hexane layer as the reference solution. According to the test of gas ch...

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Abstract

The invention discloses a quality control method for preparing zanthoxylum seed oil by using pepper. According to the method, identification and content measurement are carried out on the oleic acid,linoleic acid and alpha-linolenic acid in zanthoxylum seed oil simultaneously by using a gas chromatography method. The quality control detection method comprises the following steps that: step one, oleic acid, linoleic acid and alpha-linolenic acid in zanthoxylum seed oil are identified by using a gas chromatography method, wherein chromatographic conditions and system suitability tests are carried out; a comparison product solution is prepared; a test sample solution is prepared; and measurement is carried out; and step two, contents of the oleic acid, linoleic acid and alpha-linolenic acidin zanthoxylum seed oil are identified by using the gas chromatography method, wherein chromatographic conditions and system suitability tests are carried out; an internal standard solution is prepared; a calibration factor is measured; a test sample solution is prepared; and measurement is carried out. After verification by an analysis method, the precision, reproducibility, recovery and stability of the quality control method meet the requirements in the appendix ''Guiding principles for Traditional Chinese Medicine Quality Standard Analysis Method Verification'' of the Chinese pharmacopoeia(2005 edition, Volume I).

Description

technical field [0001] The invention relates to a quality control method for preparing pepper oil from Zanthoxylum bungeanum. Background technique [0002] This product is the refined unsaturated fatty acid extracted from dried mature seeds of Zanthoxylum bungeanum by pressing or solvent extraction. The research found that the main components of pepper oil are oleic acid, linoleic acid and α-linolenic acid. In terms of quality control, no one has identified and assayed the three at the same time. Although it has been reported to measure the content of α-linolenic acid in pepper oil, it is difficult to accurately reflect the quality of pepper oil by controlling only one component in pepper oil. Other conventional detection methods also did not provide multi-component rapid identification and absolute content detection of the unsaturated active ingredients oleic acid, linoleic acid and α-linolenic acid in pepper oil. Contents of the invention [0003] The object of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06G01N2030/045
Inventor 张欣
Owner 张欣
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