酶联免疫法测定辣椒中辣椒素含量

Determination of Capsaicin Contents in Capsicum annuum L. Samples by Enzyme Immunoassay

旨在建立一种简便快速低成本的辣椒素测定方法。辣椒样品中辣椒素经69.15%乙醇,振摇10 min,离心5 min,取上清液100μL,置于2.0 m L样品瓶中,加0.9 m L去离子水,旋涡混匀后用于酶标仪分析。结果表明：标准曲线满足线性方程Y=-42.9X＋30.3,相关系数R2=0.9999;在100 mg/100 g添加水平下,平均回收率测为92.6%,重复性相对标准偏差小于3.5%;方法检出限为0.25 mg/100 g。300余份新鲜辣椒样品中辣椒素含量测定结果在1.50~323.8 mg/100 g之间。采用酶联免疫法测定辣椒中的辣椒素含量,有操作简单、测定速度快等优点,尤其适合批量样品的测定。

The aim was to establish a simple, quick and cheap method for detecting capsaicin. The capsaicinwas extracted by 69.15% ethanol, shaken for 10 min, centrifuged for 5 min, then the upper solution of 100 μLwas collected to 2.0 m L sample bottle with mixture of 0.9 m L deionized water. The mixture was analyzed byEnzyme- labelled meter. The results showed that the standard curve meet the linear regression equation Y=-42.9X＋30.3, and the correlation coefficient R2 was 0.9999. At the 100 mg/100 g adding level, the averagerecovery of capsaicin was 92.6%, and the repeatability with relative standard deviation（RSD） was lower than3.5%. The minimum detection limit was 0.25 mg/100 g. Concentration of capsaicin in more than 300 fresh Capsicum annuum L. samples ranged from 1.50 mg/100 g to 323.8 mg/100 g. The method is simple, rapid andespecially suitable for analyzing large number of samples.