摘要
评价辣椒品质时,辣味程度是很重要的一点.辣椒中的辣味成分主要为辣椒素（Capsaicin）,其化学式为C18H27NO3.与传统提取方式相比,超声提取辣椒素具有简便、提取率高、操作时间短、溶剂用量少等优点;而采用高效液相色谱法测定辣椒中的辣椒素具有简便快捷、灵敏度高、准确度好、线形范围宽等特点.
The Determination of capsaicin that is in pepper was studied by means of high performance liquid chromatography （HPLC）. The HPLC system was consisted of ODS C18 （4.6 mm × 250 mm,5 μ m）and UV detector set at 280nm. The mobile phase was V （CH3OH） ： V （H2O） =80：20 with a flow rate of 0.8 mL/min.The experiment showed that this method is sensitive, accurate and reliable.
出处
《中国食品工业》
2006年第6期52-53,共2页
China Food Industry
