摘要
通过对花椒中麻味物质的分离纯化，将纯化产物作为标准品，建立高效液相色谱（HPLC）的方法定量检测花椒中麻味物质含量。通过HPLC进行检测，花椒麻味物质在浓度范围为1．0～14μg／mL内线性关系良好，回收率在99％--102％，RSD〈5％。
The polyunsaturated fatty acid amides are isolated and purified from Zanthoxylum schinifoli- um and the purified crystalline is taken as standard product. Establish a method to determine the con- tent of polyunsaturated fatty acid amides in Zanthoxylum schinifolium by high-performance liquid chromatography （HPLC）. The liner range of polyunsaturated fatty acid amides is 1.0-14μg/mL and the linear relationship is good, the recovery is 99-102%, the RSD is less than 5%.
出处
《中国调味品》
CAS
北大核心
2013年第9期60-64,共5页
China Condiment
基金
四川省食品生物技术省级重点实验室
四川省科技厅资助项目(2006J13-054)
关键词
花椒
麻味物质
多烯酰胺
纯化
高效液相色谱
Zanthoxylum schinifolium
spicy components
polyunsaturated fatty acid amides
purify
HPLC
