Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Science and Technology of Food Industry》 2010-06
Add to Favorite Get Latest Update

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
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 7 Hits
1 ZHANG Li-qian et al (College of Chemical Engineering,Hebei University of Technology,Tianjin 300130);Study on the Preparation and Detection Methods of Capsaicin[J];Journal of Anhui Agricultural Sciences;2008-01
2 LIU Xiao-peng1,JIANG Ning1,2(1.Hubei Key Laboratory of Biological Resource Conservation and Utilization,Hubei Institute for Nationalities,Enshi Hubei 445000,China;2.School of Biological Science and Technology,Hubei Institute for Nationalities,Enshi Hubei 445000,China);Study on the Microwave Extraction for Capsaicin in Capsicum Annuum L.[J];Journal of Jiangxi Normal University(Natural Sciences Edition);2008-03
3 Miao Wu Liu Zhimin (Horticulture and Garden College,Hunan Agricultural University, Changsha 410128);Advances in Metabolic Physiology Research in Capsaicins[J];Journal of China Capsicum;2005-01
4 Lv Xunfeng,Qiang Min,Nie Lingyan,Jiang Yinli(Wuhan University of Science and Technology,Wuhan,Hubei 430081,China);Study on Purification for Capsaicinoids[J];Academic Periodical of Farm Products Processing;2008-04
5 WANG Xu1,WANG Fu-hua1,ZHONG Hong-jian2,XIAO Rong-ying3,JIN Song4 (1.Supervision and Testing Center for Vegetable and Fruit Quality, Ministry of Agriculture, Guangzhou 510640, China; 2.Supervision and Testing Center for Agricultural Products, Ministry of Agriculture, Zhengzhou 450002, China; 3.College of Resources and Environment, Huazhong Agricultural University, Wuhan 430070, China; 4.Supervision and Testing Center for Vegetable Quality ,Ministry of Agriculture, Beijing 100081, China);Determination of Capsaicin and Dihydrocapsaicin in Food by High Performance Liquid Chromatography[J];Food Science;2008-07
6 DONG Xin-rong 1,2 ,LIU Zhong-hua 2 ,YANG Jian-kui 1,LI Xia 1 (1.Department of Applied Chemistry,Hunan Agricultural University,Changsha 410128,China; 2.Natural Product Research Center,Hunan Agricultural University,Changsha 410128,China);PROGRESS IN THE CHEMICAL RESEARCH OF CAPSAICINOIDS IN CAPSICUM FRUTESCENS L.[J];Natural Product Research and Development;2004-05
7 CHENG Shao-ling (Science College of Tianjin Science and Technology University,Tianjin 300222);ANALYSIS AND UTILIZATION OF CAPSICUM[J];;2004-02
Chinese Journal Full-text Database 10 Hits
1 SHI Ruo-fu1,KE Wei2(1.School of Chemical Engineering,Nanjing University of Science and Technology,Nanjing 210094,China;2.Biology and Environment Engineering College,Zhejiang Shuren University,Hangzhou 310015,China);The isolation and identification of capsaicin[J];Journal of Anhui University(Natural Sciences);2007-05
2 WU San-qiao~1 LI Xin-sheng~1 LIU Zheng-hua~2(~1Shaanxi Key Laboratory of Bio-resources.Hanzhong China 723001;~2Government of Baihe county,Shaanxi Province,Baihe 725800,China);Capsicum annuum Resources and Their Utilization[J];Amino Acids & Biotic Resources;2006-04
3 SHU Dan1,ZHENG Ren-yuan,YE Xiao-jin3,LUO Qin3,ZHANG Tao2(Chengdu Medical College,1.Grade 2003 in department of Clinical Medicine,2.Department of Bio-chemistry;3.Grade 2006 in department of Biotechnology,Chengdu 610083,China);A Study on Extraction and Determination of Capsaicinoid[J];Journal of Chengdu Medical College;2007-02
4 HE Xiao-qing,GONG Zhen-hui (College of Horticulture,Northwest A & F University,Yangling,Shaanxi 712100,China);In vitro Regeneration and Its Influential Factors in Pepper (Capsicum annuum L.)[J];Acta Botanica Boreali-Occidentalia Sinica;2007-07
5 WANG Li-sheng1,ZHANG Yang1,PANG Li2,ZHOU Yong-hong1,LIU Xong-min1(1.College of Chemistry and Chemical Enginering,Guangxi University,Nanning 530004,China;2.Co.,Lit.Huahong Pharmaceutical,Nanning 530000,China);Determination of three capsaicinoids in dried capsicum of Guangxi by HPLC[J];Journal of Guangxi University(Natural Science Edition);2009-03
6 JIANG Yue-jun et al (College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 412800);Research Progress on Physiological Functions of Capsaicin and Its Extraction[J];Journal of Anhui Agricultural Sciences;2009-31
7 CHEN Si-hao(College of Chemistry & Chemical Engineering,Shanghai University of Engineering Science,Shanghai 201620,China);Creation and Development of Non-agricultural Pesticides[J];Chemical World;2006-07
8 Huang Ke1,2 Li Bin2 (1 Vegetable Research Center,Fujian Academy of Agricultural Sciences, Fuzhou 350013) (2 Institute of Agricultural Product Quality,Fujian Agricultural and Forestry University , Fuzhou 350002);Advances in Health-care Functional Agents of Pepper[J];Journal of China Capsicum;2006-03
9 An Zhongli He Zhifei Li Hongjun Jia Hongfeng(College of Food Science,Southwest University,Chongqing 400716);Research Progress on Capsicol[J];Journal of China Capsicum;2006-03
10 Zhang Zhonggang,Deng Fangming (College of Food Science & Technology,Hunan Agricultural University,Changsha 410128,China);Technology Present Situation and Prospects of Hot Pepper Sauce[J];Academic Periodical of Farm Products Processing;2006-06
China Proceedings of conference Full-text Database 1 Hits
1 WANG Jian-ming LIANG Jian-gen, CHEN Yan-fei, GAO Jun-ming, ZHANG Zuo-gang (Shanxi Agriculture University, Taigu 030801,China; Zhejiang University,Hangzhou310029, China;Taiyuan Normal University, Taiyuan 030012,China);Inhibition of capsaicin on hyphal growth of Fusarium oxysporum f. sp. vasinfectum and its effects on the protective enzymes activity of pepper plant[A];[C];2005
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 ;Supercritical CO_2 Extraction of Lycium Oil[J];PACKAGING AND FOOD MACHINERY;2000-01
2 Gao Lan; Li Haoming; Zhao Aiyun; Wang Yijun ;and Liu Yushen(Natural Pigment Institute, Qingdao University, Qingdao 266071)(Department of Applied Chimestry, Texile and Costume College,Qingdao University, Qingdao 266071);ISOLATION OF CAPSAICINOIDS FROM CAPSICUM OLEORESIN BY USING SILICA GEL COLUMN CHROMATOGRAPHY[J];ACTA BOTANICA BOREALI-OCCIDENTALIA SINICA;1997-03
3 Yang Yuzhen(Hunan Horticultural Research Institute,Changsha410125);Determipation of Capsaicin in Pepper Fruits byVanillin-sodium Nitrite Colorimetry[J];ANALYTICAL LABORATORY;1994-03
4 Zhou Duanmei;Zang Zhiqing;Lin Shuying(Department of Chemical Engineering,Fuzhou University, Fuzhou,350002);A Study of Separation of Capsaicin and Capsanthin with Supercritical Carbon Dioxide[J];JOURNAL OF FUZHOU UNIVERSITY(NATURAL SCIENCES EDTION);1995-01
5 LI Hao-ming, GAO Lan ( Natural Pigment Institute of Qingdao University, Qingdao 266071,China );Extraction and purification of capsaicinoids[J];Guihaia;2001-03
6 Xiong Ke,Xia Yan-bin (Food science and technology academe,Hunan agriculture university,Changsha 410128);Research on the Ultrasonic Extraction Conditions of Capsaicin[J];Modern Food Science and Technology;2006-04
7 WU Bo 1,TAN Wen jie 2 (1.Guangzhou Research Institute of Snale Venom,Guangzhou Medical College,Guangzhou 510182; 2.Department of Phytochemistry,Hubei College of Traditional Chinese Medicine,Wuhan 430061);Isolation,Purification and Analysis of Capsaicinoid[J];Academic Journal of Guangzhou Medical College;2002-04
8 SUN Jin_ping 1,YANG Geng_liang 1,2 ,CHEN Yi 2,SONG Xiu_rong 1 (1.College of Chemistry and Environmental Science,Hebei University,Baoding 071002,China; 2. Center for Molecular Science, Institute of Chemistry,Chinese Academy of Science,Beijing 100;Determination of Capsaicinoid Components with RP-HPLC Method[J];Journal of Hebei University(Natural Science Edition);2002-02
9 Yan Wei,Li Shufen,Tian Songjiang (School of Chemical Engineering and Technology,Tianjin University,Tianjin,300072);Ultrasound-assisted Extraction Technology[J];Chemical Industry and Engineering Progress;2002-09
10 Zheng Xinrong Yuan Xien Hu Yiliang Zhou Changshan (Biology institute of Henan Academy);MENSURATION OF SCOVILLE CONSTITUENT IN CHILLI AND ITS PRODUCTS[J];Henan Science;1991-01
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved