摘要
笔者为明确辣椒碱消费程度,保证麻辣火锅底料产品质量,研究了麻辣火锅底料中辣椒碱含量的测定方法。采用ODS色谱柱,检测波长为280nm,以甲醇和水为流动相进行梯度洗脱,测定了麻辣火锅底料中的辣椒碱含量。结果显示,清油火锅底料中辣椒碱含量为0.068mg/g,牛油火锅底料中辣椒碱含量为0.077mg/g,方法加样平均回收率为101.85%和102.69%。
The paper studied the method of determination of Capsaicin in Spicy Hot Chafing Dish to define the consumed degree of capsaicin and guarantee the quality of Spicy Hot Chafing Dish.The method was established to determine capsaicin in spicy hot chafing dish by HPLC.ODS column was used,with mixtures of acetonitrile and water as mobile phase in a gradient mode.The wavelength of measurement was at 280nm.The results showed that the contents of capsaicin in samples were 0.068mg/g and 0.077mg/g,the recoveries were 101.85% and 102.69% for the samples respectively.
出处
《中国农学通报》
CSCD
2008年第8期145-148,共4页
Chinese Agricultural Science Bulletin
