Determination of the Contents of Numb-taste Components in 9 Kinds of Longnan Pepper by RP-HPLC

Objective:The content of numb-taste components in 9 kinds of Longnan pepper were determined by the reversed phase high performance liquid chromatography method(RP-HPLC). Method:The chromatography parameters were as follows column of Diamonsil Plus C₁₈(250 mm×4.6 mm,5 μm)with the column temperature at 35 ℃,mobile phase as methanol-water(60:40)with the flow rate of 1 mL·min^-1,detector wavelength at 254 nm,and injection volume of 20 μL. Result:The regression equation of numb-taste components was Y=1.0596 X-0.3939 with the correlation coefficient(r)of 0.9998. The linear range was 3.125~75 μg·mL^-1,and the relative standard deviation(RSD)of the precision,repeatability,stability and adding standard recovery test were all less than 1.7%,the detection limit was 6.00 ng and the limit of quantification was 10.00 ng. The contents of numb-taste components in 9 kinds of Longnan pepper determined by RP-HPLC method were as follows:LZDHP(121.68±3.33) mg·g^-1,HYQJ(110.03±2.67) mg·g^-1,DHP(96.14±1.58) mg·g^-1,MWDHP(87.53±0.53) mg·g^-1,QYJ(51.70±1.78) mg·g^-1,MHJ(49.63±1.19) mg·g^-1,SZT(44.92±1.24) mg·g^-1,HCWC(43.49±1.86) mg·g^-1,GJDHP(26.38±0.91) mg·g^-1,respectively. Conclusion:The contents of numb-taste components were high in Longnan pepper,especially in LZDHP,HYQJ,DHP and MWDHP. There were differences in the content of numb-taste substances among 9 species of Longnan pepper,and the difference percentage of them was from 3.34%±1.67% to 78.32%±0.15%. The differences in the content of numb-taste substances were closely related to genetic background of different pepper varieties.