海南黄灯笼椒与不同品种辣椒的辣椒素含量测定

Determination of Capsaicin in Huangdenglong Pepper and Different Variety of Capsicum

目的:建立HPLC法测定海南黄灯笼椒等辣椒的辣椒素含量。方法:采用Diamonsil C18柱(4.6 mm×250mm,5μm),流动相为甲醇-水(体积比70∶30),流速为1.0 mL/min,检测波长为230 nm,柱温:30℃,外标法定量。结果:辣椒素的线性关系良好,线性范围2.0μg/mL～20.0μg/mL,r=0.9990;精密度、稳定性实验的RSD均低于2%;平均回收率100.8%(n=9),RSD=1.87%。对海南黄灯笼椒等7个品种辣椒的辣椒素含量进行测定,海南黄灯笼椒的辣椒素含量最高。结论:该方法简便快捷,可用于辣椒中辣椒素含量的测定;海南黄灯笼椒辣椒素含量最高,这些信息可为海南黄灯笼辣椒的研究开发提供参考。

Objective：To develop an HPLC method for the determination oi capsalcm in ttuanguenglong pepper and different variety of Capsicum. Methods ： Diamonsil C18 （4.6 mm × 250 mm,5 μm） was used at 30℃ with the mobil phase of methonal- water（70： 30）. The flow rate was set at 1.0mL/min and the detection wavelength was 230nm. Results：The linear range from 2.0 to 20. 0 μg· mL^-1 with coefficient correlation of 0. 9990, RSDs of precision and stability test were lower than 2%. The average recoveries was 100.8% with RSD of 1.87%. Capsaicin in 7 different varieties of capsicum were determined, the one that contains maximum capsicin is Huangdenglong pepper. Conclusion： The method is quick, simple and repeatable for determination of capsicine content in capsicum. The one that contains maximum capsi- cin is Huangdenglong pepper. These results provide us the useful information for supporting the research and development of Huangdenglong pepper.