System and method for determining sanshool in zanthoxylum armatum

A determination method and technology of sanshool, applied in measurement devices, instruments, scientific instruments, etc., can solve the problems of large quantitative error, non-single composition, qualitative and quantitative accuracy not as good as liquid chromatography, etc., to improve stability, avoid effect of error

Pending Publication Date: 2021-06-01
四川省食品药品检验检测院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The detection sensitivity of the existing determination method of sanshool in rattan pepper is not high, and it is easily interfered by impurity factors, resulting in large quantitative errors
[0005] (2) The assay method of sanshool in the existing rattan pepper is mainly based on ultraviolet-spectroph

Method used

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  • System and method for determining sanshool in zanthoxylum armatum

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Embodiment 1

[0066] The sanshool assay method in rattan pepper that the embodiment of the present invention provides is as follows: figure 1 As shown, as a preferred embodiment, such as image 3 As shown, the method for preparing different concentrations of samples to be tested by using the sample preparation module to be tested provided by the embodiment of the present invention using the sample preparation program to be tested includes:

[0067] S201, after destemming the rattan pepper sample, mix it evenly, weigh 5g of the sample into a 50mL centrifuge tube, add about 20mL of acetonitrile, homogenize with a homogenizer, and then ultrasonically extract for 20min;

[0068] S202, after centrifuging at 5000r / min for 5min, take out the supernatant, continue to add 20mL of acetonitrile to the residue, repeat the above extraction steps, combine the two extracts into a 50mL volumetric flask, dilute to the mark with acetonitrile, and shake well;

[0069] S203: Precisely pipette 1 mL of the extr...

Embodiment 2

[0071] The sanshool assay method in rattan pepper that the embodiment of the present invention provides is as follows: figure 1 As shown, as a preferred embodiment, such as Figure 4 Shown, the method that carries out the drawing of standard curve according to sanshool standard working solution by curve drawing program that the embodiment of the present invention provides comprises:

[0072] S301, take an appropriate amount of sanshool, weigh them accurately, place them separately in 5mL brown volumetric flasks, add methanol to dissolve and dilute to the mark, shake well, and prepare control stock solutions with different mass concentrations;

[0073] S302, draw an appropriate amount of stock solution, put it in a 10mL volumetric flask, dilute to the mark with methanol, and shake well to obtain the mixed standard working solution of hydroxy-α-sanshool, hydroxy-β-sanshool and hydroxy-γ-sanshool ;

[0074] S303: Precisely draw an appropriate amount of mixed standard working so...

Embodiment 3

[0077] The sanshool assay method in rattan pepper that the embodiment of the present invention provides specifically comprises:

[0078] (1) Standard preparation module

[0079] Accurately weigh an appropriate amount of hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-γ-sanshool in a 5mL brown volumetric flask, dissolve with methanol and set the volume to the mark, and shake well to obtain hydroxy-α-sanshool , hydroxy-β-sanshool and hydroxy-γ-sanshool stock solutions. Take an appropriate amount of the stock solution, put it in a 10mL volumetric flask, dilute to the mark with methanol, and shake well to obtain the mixed standard working solution of hydroxy-α-sanshool, hydroxy-β-sanshool and hydroxy-γ-sanshool.

[0080] (2) standard curve concentration determination module

[0081] Accurately draw a proper amount of the above-mentioned standard working solution, and prepare a series of standard solutions of 1-500 μg / mL with methanol (prepared and used now). - sanshool, hyd...

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Abstract

The invention belongs to the technical field of food detection, and discloses a system and a method for determining sanshool (hydroxyl-alpha-sanshool, hydroxyl-beta-sanshool and hydroxyl-gamma-sanshool) in zanthoxylum armatum. The method for determining sanshool in zanthoxylum armatum comprises the steps of preparing a sanshool standard substance through a solution preparation procedure; determining the standard curve concentration of sanshool through a standard curve concentration determination program; preparing a to-be-detected sample solution through a to-be-detected sample preparation procedure; determining a sample to be detected through a determination program; outputting a measurement result through an output program; analyzing the content of sanshool through an analysis program; and obtaining a linear regression curve equation through a linear regression equation obtaining program. According to the method disclosed by the invention, the content of sanshool (hydroxyl-alpha-sanshool, hydroxyl-beta-sanshool and hydroxyl-gamma-sanshool) in zanthoxylum armatum can be accurately determined by extracting sanshool and determining the content of sanshool.

Description

technical field [0001] The invention belongs to the technical field of food detection, and relates to a system and a method for measuring sanshool (hydroxy-α-sanshool, hydroxyl-β-sanshool and hydroxyl-γ-sanshool) in rattan pepper. Background technique [0002] The scientific name of rattan pepper (Zanthoxylum armatumDC) is named for its long and narrow leaves, which look like bamboo leaves. Because its branches and leaves are scattered and extend like vines, it is also called "vine pepper". It belongs to Rutaceae. is an important oil. As a food, its unique numb taste and fragrance are indispensable seasonings in Sichuan cuisine. As a medicine, it has the effects of warming the middle and relieving pain, expelling cold, dehumidifying, killing insects and relieving itching, and can be used for cold pain in the abdomen, vomiting and diarrhea. [0003] The numbing taste of rattan pepper is mainly derived from the polyenamide substances in Zanthoxylum bungeanum, and the thresho...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/04G01N30/06G01N30/14G01N30/86G01N30/88G01N30/74
CPCG01N30/02G01N30/04G01N30/06G01N30/14G01N30/8634G01N30/88G01N30/74G01N2030/042G01N2030/146G01N2030/884
Inventor 钟慈平姜卫东杜钢余晓琴吴纯洁温泉杨诗嘉
Owner 四川省食品药品检验检测院
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