采用高效液相色谱法测定槟榔碱的含量,研究了烫漂和烘干过程对槟榔碱的影响。结果表明,在沸水烫漂时,槟榔中的槟榔碱含量在10~30 s内迅速下降,沸水烫漂40 s时槟榔碱的损失率达到最大值,接近40%,随后其损失速率减缓;不同烫漂温度研究发现随着温度的升高,槟榔中的槟榔碱含量逐渐降低,烫漂温度在70℃以上槟榔碱的损失十分显著。对比烫漂水中的槟榔碱含量发现,低温烫漂时槟榔碱的损失主要为水溶损失,当烫漂温度升高至80℃以上时,槟榔碱出现非水溶性损失。烘干过程中,烘干时间越长或烘干温度越高时,槟榔碱的含量越低。结合槟榔的干燥曲线可以发现,槟榔碱含量的减少跟槟榔水分的蒸发有关,槟榔水分蒸发越剧烈,槟榔碱含量越低。槟榔在50℃条件下烘至绝干时,槟榔碱损失率约为30%。因此可知,槟榔碱具有以下特点:在高温下易分解、易溶于水、能随着水蒸气的挥发而挥发。

High performance liquid chromatography(HPLC) was used in determining the content of arecoline,and the effects on blanching and drying.The results showed that,when Areca catechu was blanched in boiling water,arecoline content rapidly falling at 10 to 30 s.When Areca catechu was blanched in boiling water after 40s,the loss rate of arecoline reached at maximum degree of 40%.Then the loss rate was slow down.As blanching temperature increased,the content of arecoline gradually reduced.The loss of arecoline is significant at 70℃ blanching.Compared arecoline content in the blanching water,the major loss was water soluble arecoline at low-temperature.When the temperature rises above 80℃,water-insoluble loss started.In the process of drying,the longer the drying time or the higher the drying temperature,the lower the content of arecoline.Areca catechu drying curve showed that arecoline content reduction was associated with Areca catechu moisture evaporation.The more intense of evaporation,the lower the arecoline content.Drying Areca catechu under 50℃ till absolute dry,its loss rate was about 30%.Therefore,arecoline has the following characteristics at higher temperature:easy decomposing,easy dissolving in water,and can be volatilized with water vapor.