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采用高效液相色谱法测定干辣椒中辣椒素、二氢辣椒素含量,计算辣度和分级,并对30个品种的干辣椒的辣度进行了评价。色谱柱为Xbridge~(TM)C_(18)(5μm,4.6 mm×250 mm),流动相为v(醇):v(水)=80:20,流速0.8 mL/min,检测波长280 nm。高效液相色谱法能有效地检测红辣椒中辣椒素的含量,方法简便、准确。根据Scoville指数将辣椒辣度分为10级,测定结果显示所选择的样本辣度在7级到9级之间。辣椒样本经过几代的杂交之后辣度呈现不同程度的上升趋势。
The content of capsaicin and capsaicin in dried peppers were determined by high performance liquid chromatography (HPLC). The spicy degree and grading were calculated. The spicy degree of dried peppers of 30 varieties was also evaluated. The chromatographic column was Xbridge ™ C 18 (5 μm, 4.6 mm × 250 mm) with v (alcohol): v (water) = 80:20, flow rate of 0.8 mL / min and detection wavelength of 280 nm. High performance liquid chromatography can effectively detect the content of capsaicin in red pepper, the method is simple and accurate. According to the Scoville index, the spicy degree of hot pepper is divided into 10 grades, and the result of the measurement shows that the selected sample is spicy in the grade 7 to the grade 9. After several generations of hybrid pepper sample spicy showed varying degrees of upward trend.