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Research
Research on the Key Operations of Assaying Capsaicinoids in Pepper Products
Abstract
Capsaicinoids is the principle pungent and biological components in peppers.It is a group of more than 19 closely related components having similar structure which consists of vanillylamide and C8—Cll fatty acid.Three main components of the group are capsaicin(C),dihydrocapsaicin(DC) and nordihydrocapsaicin(NDC)which are responsible for approximately 98%of the total pungency.SHU(Scoville Heat Units)is an organoleptic pungent index.Different type of capsaicinoids has different value of SHU.The SHU of C,DC and NDC are respectively 16 100 000,16 100 000,9
300000.
China is a major producer and great consumer of peppers.Peppers and pepper products is popularly welcomed by consumers.We make various kinds of traditional
pepper products.At the same time oleoresin capsicum has become increasingly used in food industry.So the content of capsaicinoids in pepper products is an important and indispensable quality index which will provide guidance for production and
consumption and will has great signification in standardizing pepper products.
There are no reports on determining capsaicinoids in pepper products by HPLC
method.By dividing the pepper products into two major categories,this paper intend tO set up a sensitive,specific,accurate,simple and suitable HPLC——UV method to determine C,DC and NDC in two major pepper products(the highly water-containing and the highly oil—containing),whose result Can be correlated to traditional SHU.
The sample was extracted witll 70%ethan01.The analysis was performed on C18
column(250×4.6mmi.d.5um)with 70:30 MeOH--water as the mobile phase at a flow
rate of O.8mL/min detected at 230rim.The column temperature was 30。C.The injection volume was 20[.tL.The determination of C,DC and NDC were processed by peak area and external standard.The three compounds demonstrated good linear relationship(r> 0.999) in the range of 0.001mg/mL--0.1mg/mL.Due to the v
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