【作者】 王穗萍；

【导师】 夏延斌；

【作者基本信息】 湖南农业大学 ， 食品科学， 2006， 硕士

【摘要】 辣椒素类物质是辣椒果实中的辣味成分和生物活性成分。辣椒素类物质由19种以上的辣椒素同系物组成，同系物结构类似，均是由香草基胺和C₈—C₁₁支链脂肪酸组成。其中辣椒素（C）、二氢辣椒素（DC）和去甲二氢辣椒素（NDC）的含量之和约占98％。斯氏指数（Scoville Heat Units）是辣椒辣味感官评价指标，各辣椒素同系物的斯氏指数各不相同。C、DC、NDC的斯氏指数（SHU）分别是：16100000、16100000、9300000。我国是辣椒生产和消费大国，辣椒以及传统辣椒制品深受广大消费者喜爱，且辣椒提取物在食品工业中的应用日益广泛。辣椒素类物质作为辣味成分和生物活性成分，其含量是辣椒制品十分重要和不可缺少的质量指标，需要建立科学的分析方法，而目前对辣椒制品中辣椒素同系物测定的HPLC方法未见报道。 本文旨在建立HPLC——UV法测定高水分和富含油脂两大类辣椒制品中三种主要辣味成分C、DC、NDC的含量，从而全面、准确地对辣椒制品的辣味水平进行评价。 样品以70％乙醇提取，采用反相高效液相色谱分离，紫外检测器；根据色谱峰的保留时间定性，以外标峰面积法定量C、DC、NDC，结果以SHU计。NDC的色谱行为与C极其类似，NDC可采用C的标准曲线定量。色谱条件：色谱柱，ZORBAX SB—C₁₈ 4.6×250mm，5μm；流动相，甲醇——水（70：30）；流速，0.8mL／min；UV检测器，230nm；柱温，30℃；进样量，20μL。 结果显示方法精密度好，辣椒素和二氢辣椒素RSD分别为1％，1.5％（n=5）；准确度高，高含水分辣椒制品辣椒素和二氢辣椒素回收率分别为97.3％、96.5％，富含油脂辣椒酱辣椒素和二氢辣椒素回收率分别为97.5％、94.5％。辣椒素和二氢辣椒素在0.001mg／mL——0.1mg／mL范围内线性良好。LOD 0.1mg／kg，LOQ 0.5mg／kg。供试品溶液稳定，12小时内测定RSD为1％。 本文首次采用HPLC——UV法测定辣椒制品中C、DC、NDC的含量，准确评价辣味水平。该方法简便快速，检测限满足辣味评价要求，精密度好，准确度高，线性好，供试品溶液稳定，可作为该类产品的质量控制检测方法。更多还原

【Abstract】 Capsaicinoids is the principle pungent and biological components in peppers. It is a group of more than 19 closely related components having similar structure which consists of vanillylamide and C₈—C₁₁ fatty acid .Three main components of the group are capsaicin （C） ,dihydrocapsaicin （DC） and nordihydrocapsaicin （NDC） which are responsible for approximately 98% of the total pungency. SHU （Scoville Heat Units） is an organoleptic pungent index. Different type of capsaicinoids has different value of SHU. The SHU of C ,DC and NDC are respectively 16 100 000,16 100 000,9 300 000.China is a major producer and great consumer of peppers. Peppers and pepper products is popularly welcomed by consumers. We make various kinds of traditional pepper products. At the same time oleoresin capsicum has become increasingly used in food industry. So the content of capsaicinoids in pepper products is an important and indispensable quality index which will provide guidance for production and consumption and will has great signification in standardizing pepper products.There are no reports on determining capsaicinoids in pepper products by HPLC method. By dividing the pepper products into two major categories, this paper intend toset up a sensitive ，specific, accurate, simple and suitable HPLC──UV method todetermine C ,DC and NDC in two major pepper products （the highly water-containing and the highly oil-containing） ,whose result can be correlated to traditional SHU.The sample was extracted with 70% ethanol. The analysis was performed on C₁₈ column （250×4.6mmi.d. 5μm） with 70:30 MeOH—water as the mobile phase at a flow rate of 0.8mL/min detected at 230nm. The column temperature was 30℃. The injection volume was 20μL. The determination of C , DC and NDC were processed by peak area and external standard. The three compounds demonstrated good linear relationship（r > 0.999 ） in the range of 0.001mg/mL—0.1 mg/mL. Due to the very similar chromatography action , NDC can use the standard curve of C. The LOD was更多还原