GB10783-1996辣椒碱测定方法的研究及改进

Research and Improvement of National Method GB10783-1996 for the Determination of Capsaicine

对GBl0783-1996中辣椒碱含量的测定方法及辣椒碱的稳定性等特性进行了研究。分析了振荡、pH值、加热温度及时间对测定的影响。在一定范围内，振荡时间对辣椒碱含量测定的影响不大，一般性样品，包括油脂状辣抽瀚，采取手动振荡2～3min即可达到良好的萃取效果。在配置完辣椒碱含量测定的溶液后，l号（加酸样品）及2号（加碱样品）即使在常温下放置ld，其辣椒碱含量相当稳定；pH值对于测定的影响很大。样品pH4-12国标可测定；待测液吸光度在pH值〈35及pH值〉12．5均无很大的变化，而在pH值为3．5～12．5的范围内，吸光度几乎呈线性变化。因此，为了得到可靠的辣椒碱测定值，须满足以下条件：将样品液调至pH4-12。

Determination of Capsaicine using GB10783-1996 and the stability of capsaicine were studied. Effects of shaking time, pH value, temperature and heating time on were analyzed. Results showed that the shaking time had little effect on capsaicine contents in the samples, while pH value greatly effected the capsaicine contents, which were determined with the scope ofpH value from 4 to 12 and linearly changed when the pH value was within 3.5-12.5. Besides, the samples can be stored under room temperature for one day.