HPLC法测定辣椒秸秆中辣椒素和二氢辣椒素含量

HPLC determination of capsaicin and dihydrocapsaicin in pepper straw

目的:检测分析超越馨香和福椒六号辣椒品种秸秆不同时期叶片、侧枝、主杆部位的辣椒素与二氢辣椒素含量,为有效利用辣椒秸秆提供依据。方法:辣椒秸秆分成叶片、侧枝、主杆,60℃烘干粉碎,与甲醇溶液充分混合,采用HPLC法测定辣椒素和二氢辣椒素含量,并用精确度、浓缩、重复性、稳定性和加样回收率试验检验测定方法的可靠性。HPLC色谱条件:采用Agilent C18(4.6 mm×250 mm,5μm)色谱柱,以甲醇-超纯水(85:15)为流动相,流速1 mL·min-1,检测波长280 nm,柱温37℃。结果:辣椒素与二氢辣椒素的标准和浓缩曲线呈显著的线性变化;连续5次进样,RSD分别为0.13%和0.08%;重复性试验,样品辣椒素和二氢辣椒含量的RSD分别为1.7%和2.7%;稳定性试验,12 h内供试品溶液中辣椒素和二氢辣椒素浓度的RSD分别为2.3%和1.7%;回收率分别为95.8%和94.3%。除超越馨香,辣椒素和二氢辣椒素含量在不同收获时间和部位之间均存在显著差异,并存在时间和部位的交互效应,叶片辣椒素和二氢辣椒素含量显著高于侧枝和主杆(P<0.05)。结论:本研究采用HPLC法检测辣椒秸秆中辣椒素和二氢辣椒素含量的方法是可行的;辣椒秸秆中含有较高浓度的辣椒素和二氢辣椒素,其含量与品种、部位和采收时间有关。

Objective：To determine contents of capsaicin and dihydrocapsaicin in pepper straw of Chaoyue Xinxiang and Fujiao Liuhao according to plant part and harvest time for a basis to expand use of the pepper straw.Methods：The pepper straw was separated into three parts：leaf,branch and trunk,which were dried at 60 ℃,and then were smashed and mixed with methanol abundantly.The contents of capsaicin and dihydrocapsaicin were determined by HPLC.The reliability of method was measured with accuracy,concentration,repeatability,stability and recovery tests.The HPLC method was as follows：Agilent C18 column（4.6 mm × 250 mm,5 μm） was adopted;The mobile phase was methanol-water（85：15） at the flow rate of 1 mL·min-1;The detection wavelength was 280 nm,and the column temperature was 37 ℃.Results：The standard and concentrated curves of capsaicin and dihydrocapsaicin were significantly linear relationship;The RSDs of peak area were 0.13% and 0.08% in continuous injection for five times;RSDs in repeatability tests were 1.7% and 2.7%;RSDs in stability tests were 2.3% and 1.7%,and the recovery rates were 95.8% and 94.3%,respectively.The contents of capsaicin and dihydrocapsaicin among different times and parts were significantly different with interaction effects,and the content in the leaf is higher than those in the branch and trunk（P 0.05）.Conclusion：The HPLC method to determine the contents of capsaicin and dihydrocapsaicin is feasible in the present study,and there are higher contents of capsaicin and dihydrocapsaicin in the pepper straw,which may depend on varieties,parts and harvest time.