冻干浓缩对高效液相色谱法测定杭椒类辣椒中辣椒素类物质的影响

Effect of Freeze Drying and Concentration on Determination of Capsaicinoids in Capsicum by High Performance Liquid Chromatography

[目的]研究冷冻干燥和浓缩等技术在辣椒特别是低辣辣椒果实中辣椒素类物质检测中的应用。[方法]选取不同辣度的4种辣椒果实为试验材料,分析烘干/冷冻干燥、浓缩/不浓缩等前处理方式对高效液相色谱法测定辣椒素类物质的影响。[结果]采用冷冻干燥技术不仅能去除鲜辣椒中水分而且最大程度保留其活性物质,较烘干技术果实中的辣椒素和二氢辣椒素损失减少,同时解决了大批量测定分析时,鲜辣椒无法长期保存的问题。提取过程中采用浓缩提取方法,解决了样品量少、样品辣椒素含量过低时无法获得准确数据的难题。另外,还利用该方法对辣椒素含量较低的杭椒类辣椒果实中辣椒素的变化规律进行研究,发现当辣椒果实进入成熟期后在前期辣椒素含量与果实成熟度呈正相关,但在成熟期后期即开花48 d后果实中的辣椒素含量有所下降。[结论]该研究为辣椒素的氧化及转化过程提供参考依据。

[Objective]The research aimed to study the application of freeze-drying and concentration techniques in the detection of capsaicinoids in peppers,especially in low-spicy pepper fruits.[Method]Fruits of four capsicum strains with different spicy degrees were used to explore the effects of pretreatment method(dry methods and concentrate)in capsaicinods determination by HPLC.[Result]The freeze drying technology could not only remove the water in fresh chili,but also retain its active substance to the maximum extent.The loss of capsaicin and two capsaicin in the fruit of drying technology was reduced.At the same time,the problem that fresh pepper could not be stored for a long time was solved in mass determination and analysis.During the extraction process,concentration extraction method was used to solve the problem that the sample size was too small and the capsaicin content was too low to obtain accurate data.In addition,the variation of capsaicin in capsicum fruits with low capsaicin content was studied by using this method.The results showed that the capsaicin content in the early stage was positively related to the maturity of the fruit,but the capsaicin content in the fruit decreased after 48 days of flowering.[Conclusion]This study provides a reference for the oxidation and transformation process of capsaicin.