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中国精品科技期刊2020

浙江菜品中辣椒素类物质检测及辣味特征分析

何帅, 谢定源

何帅, 谢定源. 浙江菜品中辣椒素类物质检测及辣味特征分析[J]. 食品工业科技, 2016, (04): 80-86. DOI: 10.13386/j.issn1002-0306.2016.04.007
引用本文: 何帅, 谢定源. 浙江菜品中辣椒素类物质检测及辣味特征分析[J]. 食品工业科技, 2016, (04): 80-86. DOI: 10.13386/j.issn1002-0306.2016.04.007
HE Shuai, XIE Ding-yuan. Determination of capsaicinoids and piquancy characteristic of Zhejiang dishes[J]. Science and Technology of Food Industry, 2016, (04): 80-86. DOI: 10.13386/j.issn1002-0306.2016.04.007
Citation: HE Shuai, XIE Ding-yuan. Determination of capsaicinoids and piquancy characteristic of Zhejiang dishes[J]. Science and Technology of Food Industry, 2016, (04): 80-86. DOI: 10.13386/j.issn1002-0306.2016.04.007

浙江菜品中辣椒素类物质检测及辣味特征分析

基金项目: 

中央高校基本科研业务费专项资金资助(2013PY099); 环境食品学教育部重点实验室;

详细信息
    作者简介:

    何帅(1991-),男,硕士研究生,研究方向:川鄂浙地区食品辣味特征的量化分析,E-mail:18995611546@163.com。;

    谢定源(1963-),男,硕士,副教授,研究方向:食品风味、传统食品产业化、地理环境与膳食摄入,E-mail:xdy@mail.hzau.edu.cn。;

  • 中图分类号: TS255.7

Determination of capsaicinoids and piquancy characteristic of Zhejiang dishes

  • 摘要: 目的:通过对GB/T 21266-2007中辣椒素和二氢辣椒素检测的色谱条件的优化,建立快速有效的测定菜点中主要辣味成分的方法。以实地采样的浙江绍兴、杭州、宁波、温州四地的代表菜品为实验对象,测定各地菜品中辣味成分的含量,从而分析浙江地区食品的辣味特征。方法:超声波辅助甲醇-四氢呋喃(1∶1)提取样品中的辣椒素、二氢辣椒素,然后采用高效液相色谱法测定辣味物质含量。结果:确定色谱流动相为甲醇∶水(70∶30),流速为0.8 m L/min,检测波长为280 nm。辣椒素的回归方程为Y=6636.7X+1221,相关系数R2=0.9999。二氢辣椒素的回归方程为Y=6338.9X-3758,相关系数R2=0.9999。浙江100道菜品中使用辣椒及其制品的菜肴所占比例为13%,浙江菜品整体辣度为0.143。结论:该方法快速准确可靠,可用于浙江菜品辣椒素、二氢辣椒素的含量测定。浙江菜品整体辣度很弱。 
    Abstract: Objective:The aim of this study was to find a efficient and faster way for the determination of main spicy ingredients in dishes through optimizing the detection chromatographic condition according to GB/T21266-2007. Taking a part of Zhejiang dishes that collected from Shaoxing,Hangzhou,Ningbo and Wenzhou as the experimental subject,detecting spicy ingredients in each dish,then analyzed the piquancy characteristics of Zhejiang dishes. Method:Capsaicin and dihydrocapsaicin were extracted by ultrasonic with methanol-tetrahydrofuran( 1 ∶ 1) as solvent, high performance liquid chromatography( HPLC) was used to analyze capsaicinoid compounds. Result:The mobile phase was methanol:water(70∶30) with the flow rate was 0.8 m L/min and the UV detection wavelength was set at 280 nm. The regression equation of capsaicin was Y =6636.7X +1221 and correlation coefficient R2=0.9999. The regression equation of dihydrocapsaicin was Y=6338.9X-3758 and correlation coefficient R2=0.9999. The proportion of the use chili in Zhejiang 100 dishes was 13%,the spicy degree of whole dishes was 0.143. Conclusion:This method was accurate,speedy and reproducible.Pungency level in Zhejiang dishes was low.
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出版历程
  • 收稿日期:  2015-06-29

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