Research On The Rapid Detection Method For The Capsaicin Of Hot Pepper Products

With the economic and social development, the people of the requirements for food become more and more higher. No longer limited to food safety and nutrition, food appearance, texture and taste are also important index to the people. In recent years, more and more pepper products went into people’s life, the strength of pungency of hot pepper products is the main reference factors for people to choose. So the accurate detection that the strength of pungency of pepper products has an important meaning. The strength of pungency of pepper products is mainly decided by capsaicin content. Through the determination of capsaicinoids content can judge the strength of pungency of pepper products. At present the standard method to detect capsaicinoids content is high performance liquid chromatography (HPLC).By this method we get high accuracy, but the cost is high and it take a long time. So it can not meet the needs of the rapid detection of strength of pungency, together with the rapid detection of strength of pungency for few reports at home and abroad, the research of rapid detection of strength of pungency is of great significance.In this paper, design and development of a novel by color reaction after different colors to determine the content of capsaicin and rapid half quantitative determination method, including standard colorimetric tube method and test paper detection methods. Experiments for standard colorimetric tube and test paper of production technology and the detection effect is studied, the main contents are:screening out excellent Chromogenic System; explore the standard colorimetric tube method and test paper production process; pepper products in the detection of capsaicin content before removal of the protein interference studies; verification standard colorimetric tube method and test paper method in detecting the actual effect. Rapid half quantitative determination of capsaicin content of main methods:first tested pepper products for removal of the protein interference pretreatment, and then use the standard colorimetric tube or a test paper to be measured by color reaction, the color of the standard colorimetric tube or test paper and corresponding standard shade guide were controlled, thus obtains the capsaicin content of pepper products.The main research results of this experiment are as follows: 1、The research of the rapid colorimetric tube detection of capsaicin(1) The reseach has been screened out the best show color system, through the color of the sensory effect and chromatic meter dataΔL* andΔb* value change, got the sodium carbonate-tungsten acid-molybdophosphoric acid system show color effect is better than Iron chloride-alcohol system.(2) The process parameters for the concentration of sodium carbonate solution 0.100mol/L, sodium carbonate solution and tungsten acid-phosphomolybdate volume ratio of 30:1, the color system and standard solution of capsaicin responses of 3:1.(3) In the actual testing of strength of pungency by standard color tube, we found that capsaicin resin, capsaicin crystal and capsicum that don’t contain protein interference, standard color tube method can be used to capsaicinoids content of the half quantitative detection. However, to some pepper products that contain protein component, such as hot pot base, chili sauce, etc, it can’t use standard color tube method directly. It must pass to remove the protein in the hot pepper products, then the quick determination can be used. The relative error can be controlled within 15%, precision of RSD is 0.015.2、Research on removing protein interference in the process of capsaicin detection of pepper products(1) The results show that the optimized conditions is ethanol concentration 69.15%,temperature 50.19℃, liquid-to-solid ratio 50.88(mL/g),and the time 39.17min,which results removing protein efficiency (92.00±0.04)%, close to the predicted value of 92.07%.Therefore, the established regression model is feasible and has good prediction capability in the process of capsaicin detection.(2) Standard comparison test, standard colorimetric tube method and high performance liquid chromatography to measure result of the relative errors are below 23%, the highest reached 22.84%, the average relative error is 11.37%, RSD is 18.28%.The standard color tube method in capsaicinoids content determination of the relative error within 30%, the maximum of 29.82%, can be used as a half of capsaicinoids content of the quantitatively. For hot degree of judgment and of high performance liquid chromatography is the same judgment. In chili products to get the degree of spicy judgment, the standard color tube method has good accuracy.3、Research on the rapid strength of pungency determination of pepper products by the test paper(1) Select medium speed filter as the test paper qualitative material. For capsaicin detection test paper production process is certainly:fixed soaked fluid phenol concentration of flint 1 mol/L, the concentration of sodium carbonate solution for 0.2 mol/L, at the first in flint phenol solution immerse 10min then in the sodium carbonate for 5min.Finally, use the 80℃oven form and the rapid drying conditions. (2) Dipstick in sealed avoid light, low temperature storage conditions then the save time can achieve three months. And the preparation of new test paper detection effect testing the same. Capsaicin fast detection test paper used in the detection of chili capsaicin content range is from 0.02 to 2.00 mg/mL. Standard control test, test paper method and high performance liquid chromatography to measure result of the relative errors are below 26%, the highest reached 25.29%, the average relative error is 12.80%, RSD is 20.26%. For the half quantitative detection of strength of pungency, test paper has better practicability.