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食品与发酵工业  2010, Vol. 36 Issue (03): 141-143    DOI: 10.13995/j.cnki.11-1802/ts.2010.03.037
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HPLC法测定胡椒花、幼果和成熟果中胡椒碱的含量
林先哲,黄雪松
Determination of Piperine in the Flower,Young Fruit and Ripen Fruit of Pepper
Lin Xianzhe, Huang Xuesong
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摘要 采用高效液相色谱法(HPLC),以胡椒碱为外标,快速、精确测定胡椒花、胡椒幼果及胡椒中胡椒碱的含量。HPLC的条件是:Diamonsil C18(150mm×4.6mm,5μm),流动相为乙睛-水梯度洗脱,流速1mL/min,检测波长343nm。结果表明:胡椒碱在3-150μg/mL时峰面积与浓度呈良好的线性关系,相关系数为0.9994。胡椒碱的检测限为1.2μg/mL。保留时间为12.3min。胡椒幼果中胡椒碱含量为4.153mg/g,相对标准偏差为1.9%;成熟果中胡椒碱含量为27.2mg/g,相对标准偏差为0.95%;胡椒花不含胡椒碱。胡椒幼果和成熟胡椒加标回收率分别为97.06%和96.66%,相对标准偏差分别为0.95%和1.21%。用胡椒碱做外标测定胡椒碱的方法准确可靠,可用于样品中胡椒碱的测定。
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林先哲
黄雪松
关键词:  胡椒碱  胡椒花  胡椒幼果    
Abstract: The content of piperine in the flower,young and ripen fruit of pepper were investigated by RP-HPLC with Diamonsil column (C18,5μm ,150 mm×4. 6 mm) at room temperature and 343 nm. The mobile phase was water-methanol (gradient elution) with flow rate of 1mL/min. The piperine was used as the standard. The result showed that the linear range was 3-150 μg/mL ,and correlation coefficient was 0.9994.The limit of detection was 1.2 μg/mL. Retention time was 12.3 min. Contents of piperine was 4.153 mg/mL in young fruit and 27.2 mg/mL in the ripen fruit. Their relative standard deviations were 1.9% and 0.95%,respectively.No piperine was found in flowers. The average recovery of green pepper was 97.06% while ripen pepper was 96.66%. The relative standard deviations were 0.95% and 1.21% ,respectively. These results concluded that the method was simple,accurate ,and can be used for determining the content of pipperine in the flower,young and ripen fruit of pepper.
Key words:  pipperjine    young fruit    ripen fruit
               出版日期:  2010-03-25      发布日期:  2010-03-25      期的出版日期:  2010-03-25
引用本文:    
林先哲,黄雪松. HPLC法测定胡椒花、幼果和成熟果中胡椒碱的含量[J]. 食品与发酵工业, 2010, 36(03): 141-143.
Lin Xianzhe,Huang Xuesong. Determination of Piperine in the Flower,Young Fruit and Ripen Fruit of Pepper[J]. Food and Fermentation Industries, 2010, 36(03): 141-143.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2010.03.037  或          http://sf1970.cnif.cn/CN/Y2010/V36/I03/141
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[2] 郭墨亭,夏学进,黄雪松. 胡椒碱的光异构化研究[J]. 食品与发酵工业, 2013, 39(03): 52-55.
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