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《Science and Technology of Food Industry》 2010-06
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Changes of capsaicin and dihydrocapsaicin contents in capsicum at different mature periods

HAN Xiao-lan~1,HU Yun-feng~1,ZHAO Xue-zhi~2,QIU Yang~3,LI Xi-xiang~3,HE Hong-ju~(2,*) (1.Tianjin University of Science and Technology,College of Food Engineering and Biotechnology,Tianjin 300457,China; 2.National Engineering Research Center for Vegetables,Beijing 100097,China; 3.Chinese Academy of Agricultural Sciences,Institute of Vegetables and Flowers,Beijing 100081,China)  
【Objective】To study the changes of the capsaicin and dihydrocapsaicin contents at different stages in capsicum,and the method was studied for the determination of capsaicin and dihydrocapsaicin in capsicum.【Method】The capsaicin and dihydrocapsaicin were separated and identified by high performance liquid chromatog-raphy(HPLC) using Shimadzu C_(18)(250mm×4.6mm,5μm),mobile phase:methanol-distilled water (4:1),total flow:0.8mL/min,wavelength:280nm,oven temperature:30℃,injection volume:10μL Good linear relationship between peak area and concentration of capsaicin or dihydrocapsaicin exists were obtained.The regression equation of capsaicin standard curve was Y = 8333309X +464.34,the correlation coefficient was 0.9999. The regression equation of dihydrocapsaicin standard curve was Y =6386890X +2962.65,the correlation coefficient was 0.9999.The recovery rates were in the range of 91.34%~95.94%.【Result】A simultaneous determination of capsaicin and dihydrocapsaicin in capsicum by HPLC was developed,it was also used in quantitative and qualitative analysis.The results showed that with maturation of capsicum,the contents of capsaicin and dihydrocapsaicin increased.【Conclusion】This method could be used for rapid determination of capsaicin and dihydrocapsaicin in capsicum.
【Fund】: 云南科技合作项目(2006FY110708-2)
【CateGory Index】: TS255.1
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