食品与发酵工业 >

2011 , Vol. 37 >Issue 09: 199 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.040

食品与发酵工业

辣椒红素对照品的制备

  • 井凤 ,
  • 傅茂润 ,
  • 段文娟 ,
  • 耿岩玲 ,
  • 王明林 ,
  • 王晓
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网络出版日期: 2011-09-25

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Preparation of High Purity Capsanthin

  • Jing Feng ,
  • Fu Mao-run ,
  • Duan Wen-juan ,
  • Geng Yan-ling ,
  • Wang Ming-lin ,
  • Wang Xiao
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Online published: 2011-09-25

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摘要

建立从辣椒中分离制备高纯度辣椒红素对照品的方法———辣椒粉先经丙酮超声提取,皂化后,硅胶柱色谱进行粗分。制备型高效液相色谱(RP-HPLC)采用丙酮/水(体积比85∶15)进行分离纯化。通过UV、ESI-MS、1H-NMR和13C-NMR对所分离的辣椒红素进行结构鉴定,分析型HPLC进行纯度测定。从辣椒中制得的辣椒红素对照品纯度为99.3%。

关键词： 辣椒红素; 对照品; 制备高效液相色谱

本文引用格式

井凤 , 傅茂润 , 段文娟 , 耿岩玲 , 王明林 , 王晓 . 辣椒红素对照品的制备[J]. 食品与发酵工业, 2011 , 37(09) : 199 -202 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.040

Abstract

A method for separation and preparation high purity capsanthin from red pepper was established.The crude capsanthin was extracted by acetone with ultrasonic extraction.Then,saponificated and separated by silica gel column chromatography.The preparative high performance liquid chromatography was used to refine and purify capsanthin with acetone and water(85∶ 15,v/v).The structure of capsanthin was identified by UV、ESI-MS、1H-NMR and 13C-NMR.The purity was determined by HPLC analysis and the purity was 99.3%.

Key words： capsanthin; reference material; preparative HPLC

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