摘要
采用高效液相色谱(HPLC)测定卤水辣度,以超声辅助法提取卤水中的辣椒素与二氢辣椒素,探讨溶剂种类、料液比、超声频率、时间对提取得率的影响,确定较佳的提取条件,建立卤水辣度的分析方法,并测定检出限、重复性、加标回收率。结果显示:较佳的前处理条件为乙醇—水溶液(70:30,v/v)、料液比1:40、时间50 min、双频超声波频率为25和40 KHz。HPLC法测定辣椒素和二氢辣椒素的检出限均为0.2 mg/m L,重复性及加标回收率良好。采用HPLC法和感官评价法分别测定5种卤水的辣度,2种方法测定的辣度一致。说明采用该前处理条件的HPLC法快速、准确、可靠,可作为卤水辣度的分析方法。
The ultrasonic-assisted method was used to extract the capsaicin and dihydrocapsaicin in brine of potstewed duck products. The solvent types,ratio of brine to solvent（ g / m L）,ultrasonic conditions（ time and frequency） on the yield of capsaicin and dihydrocapsaicin were investigated to obtain the better pretreatment conditions. Then high performance liquid chromatography（ HPLC） method for measuring the capsaicin and dihydrocapsaicin in brine was established and detection limit,repeatability,and recovery rate of the method were analyzed.The results showed that the optimized pretreatment conditions were 70% ethanol solution（ v / v）,ratio of brine to ethanol solution（ 1： 10,g / m L）,double frequency ultrasonic conditions（ 50 min and 25 and 40 KHz）. The detection limit（ 0. 2 mg / m L）,repeatability,and recovery rate of HPLC method using the preferred conditions were favorable. The pungency of five kinds of brine was respectively determined by using HPLC and sensory evaluation methods,and consistent pungency was presented. The findings illustrated that HPLC method using the preferred pretreatment conditions for measuring brine pungency is effective,accurate and reliable,and it could be used aspungency analysis method for brine.
出处
《武汉轻工大学学报》
2016年第4期10-16,21,共8页
Journal of Wuhan Polytechnic University
基金
湖北省重大科技创新计划项目(ZDG2015000350)
关键词
酱卤鸭制品
卤水
辣度
高效液相色谱
pot-stewed duck product
brine
pungency
high performance liquid chromatography
