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超声提取HPLC法测定辣椒素
Determination of Capsaicin by Ultrasonic and HPLC
【摘要】 <正>评价辣椒品质时,辣味程度是很重要的一点。辣椒中的辣味成分主要为辣椒素(Capsaicin),其化学式为C18H29NO3。与传统提取方式相比,超声提取辣椒素具有简便、提取率高、操作时间短、溶剂用量少等优点;而采用高效液相色谱法测定辣椒中的辣椒素具有简便快
【Abstract】 The Determination of capsaicin that is in pepper was studied by means of high performance liquid chromatography(HPLC).The HPLC system was consisted of ODS C18(4.6 mm×250 mm,5μm)and UV detector set at 280nm.The mobile phase was V(CH3OH)∶V(H2O) =80∶20 with a flow rate of 0.8 mL/min.The experiment showed that this method is sensitive,accurate and reliable.
- 【文献出处】 中国食品工业 ,For the Food & Beverage Industry , 编辑部邮箱 ,2006年06期
- 【分类号】TS202.3
- 【被引频次】7
- 【下载频次】177