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《Journal of Henan University(Medical Science)》 2011-01
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Determination of capsaicin in chili oil with HPLC

YOU Guo-ye1,CHEN Hong-xuan2(1.Pharmaceutical College of Henan University,Kaifeng,Henan 475001 China;2.Institute of Chinese Meteria Medica of Henan University,Kaifeng,Henan 475000,China)  
Objective:To determine the capsaicin in chili oil contents,to seek a more reasonable detecting methods for its contents,to establish the accurate,simple,rapid controlling method for the quality of capsaicin in chili oil for the quality control in experiment and production.Methods:Capsaicin was determined by HPLC with the column: kromsil-C18 column(4.6 mm×250 mm,5 μ m),UV detection wavelength: 280 nm,mobile phase: methanol-water(80∶20),flowing velocity 1.0 min/mL.Results:Capsaicin was in the range of 50~300 μg/ml,the regression equation was Y=3554.2X+31083,r=0.9996,which shows the good linear relation,and the average recovery was 99.12%,the repetitive RSD was 0.40%,the contents of Capsaicin in chili oil was 7.06%.Conclusion:The method is accurate,simple,rapid,can be used to control the quality of capsaicin in chili oil accurately.It is of great significance for the pepper breeding,processing of raw materials,the capsaicin extract refined,pepper and export products etc.
【Fund】: 河南省科技厅科技攻关项目(0524420044)
【CateGory Index】: TS227
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