CN102928532A - Method for measuring capsaicin matters in hot peppers and hot pepper products - Google Patents
Method for measuring capsaicin matters in hot peppers and hot pepper products Download PDFInfo
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- CN102928532A CN102928532A CN 201210397805 CN201210397805A CN102928532A CN 102928532 A CN102928532 A CN 102928532A CN 201210397805 CN201210397805 CN 201210397805 CN 201210397805 A CN201210397805 A CN 201210397805A CN 102928532 A CN102928532 A CN 102928532A
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- standard substance
- capsicim
- dihydrocapsaicin
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- peak area
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Abstract
The invention discloses a method for measuring capsaicin matters in hot peppers and hot pepper products. The method comprises the following steps of: (1) respectively diluting a capsaicin standard substance and a dihydrocapsaicin standard matter and measuring standard peak areas of different concentrations by using a liquid-phase analysis method; (2) preparing a sample reagent from the hot peppers or hot pepper products according to a well-known method, namely a liquid-phase measuring method; (3) carrying out liquid-phase analysis; (4) calculating the capsaicin matters; and (5) calculating the Scoville heat scale and the like. The method for measuring the capsaicin matters in the hot peppers and hot pepper products, disclosed by the invention, has the positive meaning that the capsaicin matters of the hot peppers and the hot pepper products can be conveniently, rapidly and accurately measured, and the process of making a standard curve in each time can be saved.
Description
Technical field
The invention belongs to the food processing field tests, be specifically related to the method for a kind of hot degree of pepper test, especially a kind of capsicum and Capsaicinoid Content in Capsicum Products class substance-measuring.
Background technology
Capsicum and chilli products adopt capsicim and Dihydrocapsaicin to represent its peppery degree usually.Adopt at present the liquid phase determination methods to come the peppery degree of measurement and calculation capsicum and chilli products in the industry more.The method detects capsicim at every turn and need to adopt the capsicim standard substance to do the typical curve comparison, then adopts formula to calculate the content of capsicim; Need to adopt the Dihydrocapsaicin standard substance to do the typical curve comparison during each detection Dihydrocapsaicin, then adopt formula to calculate the content of Dihydrocapsaicin.And capsicim standard substance and Dihydrocapsaicin standard substance can change with mobile phase, therefore do typical curve had both wasted chemical reagent at every turn, its result who detects also changes because the capsaicin content of standard solution changes thereupon, and the used typical curve test result of same sample is also different.
Summary of the invention
The object of the invention is to: the method that a kind of capsicum and Capsaicinoid Content in Capsicum Products class substance-measuring are provided on the basis of liquid phase determination method, the method adopts peak area, but by the capsicim in computing formula Fast Measurement capsicum and the chilli products and Dihydrocapsaicin, draw total peppery degree.
In order to realize the present invention, the technical scheme that the method for a kind of capsicum of the present invention and Capsaicinoid Content in Capsicum Products class substance-measuring is taked is as follows:
The method of a kind of capsicum and Capsaicinoid Content in Capsicum Products class substance-measuring, comprising:
1) capsicim standard substance and Dihydrocapsaicin standard substance are diluted to respectively 5ppm separately, 20ppm, 50ppm, 100ppm is for subsequent use, and measures the base peak area of variable concentrations with the liquid phase analysis method;
2) capsicum or chilli products are prepared the sample test solution according to the known method of liquid phase determination method;
3) carry out liquid phase analysis:
A, capsicim liquid phase analysis: get a certain amount of step 2) test solution adopt step 1) described in the capsicim standard substance test solution of any one concentration carry out liquid phase analysis, read capsicim standard substance base peak area number,
B, Dihydrocapsaicin liquid phase analysis: get a certain amount of step 2) in test solution adopt step 1) described in the Dihydrocapsaicin standard substance test solution of any concentration carry out liquid phase analysis, read Dihydrocapsaicin base peak area;
4) Capsaicinoids calculates:
Capsicim (CAP) calculates: capsicim standard substance test solution concentration * sample peak area * capsicim standard substance test solution extension rate * 65%/capsicim standard substance base peak area * sample test liquid quality,
Dihydrocapsaicin (DC) calculates: Dihydrocapsaicin standard substance test solution concentration * sample peak area * Dihydrocapsaicin standard substance test solution extension rate * 35%/Dihydrocapsaicin standard substance base peak area * sample test liquid quality,
5) the Scovil index calculates: the total peppery degree that calculates capsicum according to (CAP+DC * 0.9) * 16.1.
The method of a kind of capsicum of the present invention and Capsaicinoid Content in Capsicum Products class substance-measuring, " 0.9 " is in the described Scovil formula of index--Capsaicinoids total amount conversion factor, " 16.1 " are converted to the coefficient of Scovil index for capsicim and the second light industry bureau capsicim.
The method of a kind of capsicum of the present invention and Capsaicinoid Content in Capsicum Products class substance-measuring, because capsicim standard substance base peak area number and Dihydrocapsaicin standard substance base peak area are through many times test, their base peak area changes very little with mobile phase, so therefore adopt this area very little to the determination influences of peppery degree, therefore can be used for directly measuring peppery degree, can avoid each mensuration to do typical curve contrast, analysis and complicated calculating.
The method of a kind of capsicum of the present invention and Capsaicinoid Content in Capsicum Products class substance-measuring, with existing method contrast, the data of test:
Existing method: detect the A sample, sample quality is that 2.5100g gets capsicim with No. 1 curve and No. 2 curves:
With A typical curve gained:
With B typical curve gained:
Above data can find out that it is different from the second light industry bureau capsaicin content that same sample records capsicim with A, B curve; But it is identical getting area numerical value with A, B Curves.
It is 36716 (SHU) that capsaicin content calculating A Curves gets the peppery degree of A sample, and it is 48277 (SHU) that capsaicin content calculating B Curves gets the peppery degree of A sample,
Article two, different typical curves is surveyed peppery degree result and is differed 11561 (SHU).
Adopt the inventive method: with 50ppm standard items gained area numerical evaluation
CAP (capsicim)=50 (capsicim standard substance test solution concentration) * 507386 (sample peak area) * 50 (capsicim standard substance test solution extension rate) * 65%/172538 (capsicim standard substance base peak area) * 2.5100 (sample quality)=1903.8.
DC (the second light industry bureau capsicim)=50 (Dihydrocapsaicin standard substance test solution concentration) * 252002 (sample peak area) * 50 (Dihydrocapsaicin standard substance test solution extension rate) * 35%/82731 (Dihydrocapsaicin standard substance standard items peak area) * 2.5100 (sample quality)=1061.9.
SHU (peppery degree)=(1903.8+1061.9 * 0.9) * 16.1=46038
More than comparison is found out: capsicim is different because of used curve different content from the second light industry bureau capsaicin content, but area numerical value is constant, and the result of calculating also is constant.
The method of a kind of capsicum of the present invention and Capsaicinoid Content in Capsicum Products class substance-measuring, the Capsaicinoids that is used for capsicum and chilli products is measured, and its positive meaning is:
Convenient, fast, accurate, can save and do typical curve at every turn; Can save and do typical curve and the chemical agent of usefulness, to enhancing productivity, the quality of effectively controlling capsicum and chilli products has great importance.
Embodiment
The present invention is further elaborated below in conjunction with embodiment.Need to prove:
Described chilli products refers to powdery or semisolid thing chilli products.
Present embodiment is not limited to the concentration of capsicim standard substance and the dilution of Dihydrocapsaicin standard substance, namely adopts 5ppm, 20ppm, and 50ppm, any one of 100ppm gets final product.
Embodiment 1:
The method of a kind of capsicum and Capsaicinoid Content in Capsicum Products class substance-measuring, it comprises:
1) capsicim standard substance and Dihydrocapsaicin standard substance are diluted to respectively 5ppm separately, 20ppm, 50ppm, 100ppm is for subsequent use, and measures the base peak area of variable concentrations with the liquid phase analysis method;
2) capsicum or chilli products are prepared the sample test solution according to the known method of liquid phase determination method;
3) carry out liquid phase analysis:
A, capsicim liquid phase analysis: get a certain amount of step 2) test solution adopt step 1) described in the capsicim standard substance test solution of any one concentration carry out liquid phase analysis, read capsicim standard substance base peak area number,
B, Dihydrocapsaicin liquid phase analysis: get a certain amount of step 2) in test solution adopt step 1) described in the Dihydrocapsaicin standard substance test solution of any concentration carry out liquid phase analysis, read Dihydrocapsaicin base peak area;
4) Capsaicinoids calculates:
Capsicim CAP calculates: capsicim standard substance test solution concentration * sample peak area * capsicim standard substance test solution extension rate * 65%/capsicim standard substance base peak area * sample test liquid quality,
Dihydrocapsaicin DC calculates: Dihydrocapsaicin standard substance test solution concentration * sample peak area * Dihydrocapsaicin standard substance test solution extension rate * 35%/Dihydrocapsaicin standard substance base peak area * sample test liquid quality,
5) the Scovil index calculates: the total peppery degree that calculates capsicum according to (CAP+DC * 0.9) * 16.1.
Claims (1)
1. the method for a capsicum and Capsaicinoid Content in Capsicum Products class substance-measuring is characterized in that: comprising:
(1) capsicim standard substance and Dihydrocapsaicin standard substance are diluted to respectively 5ppm separately, 20ppm, 50ppm, 100ppm is for subsequent use, and measures the base peak area of variable concentrations with the liquid phase analysis method;
(2) capsicum or chilli products are prepared the sample test solution according to the known method of liquid phase determination method;
(3) carry out liquid phase analysis:
A, capsicim liquid phase analysis: get a certain amount of step 2) test solution adopt step 1) described in the capsicim standard substance test solution of any one concentration carry out liquid phase analysis, read capsicim standard substance base peak area number,
B, Dihydrocapsaicin liquid phase analysis: get a certain amount of step 2) in test solution adopt step 1) described in the Dihydrocapsaicin standard substance test solution of any concentration carry out liquid phase analysis, read Dihydrocapsaicin base peak area;
(4) Capsaicinoids calculates:
Capsicim (CAP) calculates: capsicim standard substance test solution concentration * sample peak area * capsicim standard substance test solution extension rate * 65%/capsicim standard substance base peak area * sample test liquid quality,
Dihydrocapsaicin (DC) calculates: Dihydrocapsaicin standard substance test solution concentration * sample peak area * Dihydrocapsaicin standard substance test solution extension rate * 35%/Dihydrocapsaicin standard substance base peak area * sample test liquid quality;
(5) the Scovil index calculates: the total peppery degree that calculates capsicum according to (CAP+DC * 0.9) * 16.1.
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104383889A (en) * | 2014-11-21 | 2015-03-04 | 中国农业科学院油料作物研究所 | Dihydrocapsaicin polyclonal antibody immunoadsorbent, immunoaffinity column and preparation method and application thereof |
CN106546669A (en) * | 2016-10-14 | 2017-03-29 | 浙江鼎泰药业股份有限公司 | The detection method of capsaicin content in emplastrum |
CN107656000A (en) * | 2017-10-26 | 2018-02-02 | 晨光生物科技集团股份有限公司 | The analysis and identification method of capsaicin compound in capsicum oleoresin |
CN108181397A (en) * | 2017-12-29 | 2018-06-19 | 浙江农林大学 | Hangzhou chili capsaicine concentration extraction measuring method |
CN108645923A (en) * | 2018-03-21 | 2018-10-12 | 湖南省玉峰食品实业有限公司 | Method that is a kind of while measuring numb-taste component of zanthoxylum and capsaicine in food |
CN110763806A (en) * | 2019-10-25 | 2020-02-07 | 三只松鼠股份有限公司 | Method for evaluating spicy grade of duck neck |
CN112697715A (en) * | 2020-12-10 | 2021-04-23 | 四川省农业科学院农产品加工研究所 | Method for rapidly detecting content of capsaicin substances by using surface color of fresh pepper fruits |
-
2012
- 2012-10-19 CN CN 201210397805 patent/CN102928532A/en active Pending
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104383889A (en) * | 2014-11-21 | 2015-03-04 | 中国农业科学院油料作物研究所 | Dihydrocapsaicin polyclonal antibody immunoadsorbent, immunoaffinity column and preparation method and application thereof |
CN104383889B (en) * | 2014-11-21 | 2016-08-24 | 中国农业科学院油料作物研究所 | A kind of Dihydrocapsaicin polyclonal antibody adsorbent, immune affinity column and its preparation method and application |
CN106546669A (en) * | 2016-10-14 | 2017-03-29 | 浙江鼎泰药业股份有限公司 | The detection method of capsaicin content in emplastrum |
CN107656000A (en) * | 2017-10-26 | 2018-02-02 | 晨光生物科技集团股份有限公司 | The analysis and identification method of capsaicin compound in capsicum oleoresin |
CN107656000B (en) * | 2017-10-26 | 2021-04-09 | 晨光生物科技集团股份有限公司 | Method for analyzing and identifying capsaicin compounds in capsicum oleoresin |
CN108181397A (en) * | 2017-12-29 | 2018-06-19 | 浙江农林大学 | Hangzhou chili capsaicine concentration extraction measuring method |
CN108645923A (en) * | 2018-03-21 | 2018-10-12 | 湖南省玉峰食品实业有限公司 | Method that is a kind of while measuring numb-taste component of zanthoxylum and capsaicine in food |
CN108645923B (en) * | 2018-03-21 | 2021-11-30 | 湖南省玉峰食品实业有限公司 | Method for simultaneously determining sanshoamides and capsaicin in food |
CN110763806A (en) * | 2019-10-25 | 2020-02-07 | 三只松鼠股份有限公司 | Method for evaluating spicy grade of duck neck |
CN110763806B (en) * | 2019-10-25 | 2022-08-02 | 三只松鼠股份有限公司 | Method for evaluating spicy grade of duck neck |
CN112697715A (en) * | 2020-12-10 | 2021-04-23 | 四川省农业科学院农产品加工研究所 | Method for rapidly detecting content of capsaicin substances by using surface color of fresh pepper fruits |
CN112697715B (en) * | 2020-12-10 | 2024-03-12 | 四川省农业科学院农产品加工研究所 | Method for rapidly detecting content of capsaicin substances by using surface color of fresh capsicum fruits |
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Application publication date: 20130213 |