期刊论文

Pretreatment conditions optimization of HPLC methods for the pungency analysis of pot-stewed duck products

中文

武汉轻工大学学报

2095-7386

2018

37

04

1-7

10.3969/j.issn.2095-7386.2018.04.001

湖北省重大科技创新计划项目(关键技术研发类)(ZDG2015000350)；

本校为第一机构

采用高效液相色谱(HPLC)法测定酱卤鸭制品的辣度,超声波辅助提取(溶剂种类、料液比、温度、超声时间、频率及提取次数)对辣椒素和二氢辣椒素得率的影响,优化较佳的提取条件。结果显示乙醇浓度60%、鸭肉与乙醇比例1∶30(g/m L)、温度45℃、超声时间20 min、双频超声波频率25+40 KHZ,提取2次为较佳的前处理条件。HPLC法测定辣椒素和二氢辣椒素的精密度和重复性的RSD分别为0. 99%和4. 76%及1. 48%和9. 52%,加标回收率分别为90-94%和90-93%。HPLC法和感官评价法测定6种酱卤鸭制品的辣度基本相同,说明该前处理条件的HPLC法快速、准确、可靠,可作为酱卤鸭制品辣度的分析方法。

The capsaicin and dihydrocapsaicin in pot-stewed duck products were extracted by using ultrasonic-assisted method, and the effect of solvent types, duck meat/solvent ratio, ultrasonic time and frequency, and extraction times on the yield of capsaicin and dihydrocapsaicin was investigated to optimize the pretreatment conditions of HPLC method for the pungency analysis. The pretreatment conditions with 60% of ethanol solution, duck meat/ethanol solution ratio with 1：30 g/mL, 20 min and 25 ＋ 40 KHz of double frequency ultrasonic conditions, and ...