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Research On The Key Operations Of Assaying Capsaicinoids In Pepper Products

Posted on:2007-07-16Degree:MasterType:Thesis
Country:ChinaCandidate:S P WangFull Text:PDF
GTID:2121360185463152Subject:Food Science
Abstract/Summary:PDF Full Text Request
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...
Keywords/Search Tags:Pepper products, High performance liquid chromatography, Capsaicinoids, Pungency level
PDF Full Text Request
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