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目的:建立椒目仁油的质量标准。方法:采用GC法测定椒目仁油中亚油酸、α-亚麻酸的含量;根据《中国药典》2010年版一部附录方法[1]测定椒目仁油的酸值、皂化值、碘值、杂质和水分。结果:GC法测得亚油酸、α-亚麻酸的峰面积比值分别在1.14～8.49 mg/mL,1.62～12.04 mg/mL浓度范围内线性关系良好,RSD值分别为0.58%,1.09%;椒目仁油酸值最高为5.98;皂化值180～195;碘值140～180;加热试验5批椒目仁油的颜色均无明显变化,也无任何析出物析出;5批测试样品杂质含量最高为0.20%,最低为0.10%;5批测试样品中水分含量最高为0.17%,最低为0.03%。结论:所建方法操作简便,重现性良好,可用于椒目仁油的质量控制。
Objective: To establish the quality standard of Jiao Mu Ren oil. Methods: The contents of linoleic acid and α-linolenic acid were determined by GC method. The acid value, saponification value and iodine value were determined according to an appendix of Chinese Pharmacopoeia 2010 edition [1] , Impurities and moisture. Results: The peak area ratio of linoleic acid and α - linolenic acid measured by GC method was 1.14 ~ 8.49 mg / mL and 1.62 ~ 12.04 mg / mL, respectively. The RSD values were 0.58% and 1.09%, respectively. Pepper head oil oleic acid value of the highest 5.98; saponification value of 180 to 195; iodine value of 140 to 180; heating test 5 batches of gynostemma oil color no significant change, nor any precipitate precipitation; five batches of test samples impurity content The highest is 0.20% and the lowest is 0.10%. The moisture content of the five batches of test samples is 0.17% and the lowest is 0.03%. Conclusion: The method is simple, reproducible and can be used for the quality control of Capsicum oil.