摘要:
目的:RP-HPLC法测定陇南9个品种花椒麻味物质的含量。方法:色谱条件为色谱柱:Diamonsil Plus C18(4.6 mm×250 mm,5 μm),柱温:35 ℃,流动相:V(甲醇):V(水)＝60:40,流速:1 mL·min-1,检测波长254 nm,进样量20 μL。结果:花椒麻味物质回归方程为Y=1.0596X-0.3939,r=0.9998,其麻味物质质量浓度在3.125~75 μg·mL-1范围内呈线性关系,且精密度、重复性、稳定性、加标回收率的RSD均小于1.7%,检出限为6.00 ng,定量限为10.00 ng。陇南9个栽培品种花椒麻味物质的含量依次为:林州大红袍(LZDHP)(121.68±3.33) mg·g-1、汉源青椒(HYQJ)(110.03±2.67) mg·g-1、大红袍(DHP)(96.14±1.58) mg·g-1、茂汶大红袍(MWDHP)(87.53±0.53) mg·g-1、七月椒(QYJ)(51.70±1.78) mg·g-1、梅花椒(MHJ)(49.63±1.19) mg·g-1、狮子头(SZT)(44.92±1.24) mg·g-1、韩城无刺(HCWC)(43.49±1.86) mg·g-1、郭嘉大红袍(GJDHP)(26.38±0.91) mg·g-1。结论:陇南花椒麻味物质的含量较高,尤其是林州大红袍、汉源青椒、大红袍和茂汶大红袍;陇南9个品种花椒麻味物质的含量存在品种间差异,其含量差异百分比在3.34%±1.67%~78.32%±0.15%之间,这种差异与花椒品种遗传背景密切相关。
Abstract:
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.
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