Sato K, Sasaki S S, Goda Y, Yamada T, Nunomura O, Ishikawa K, Maitani T
National Institute of Health Sciences, Kamiyoga 1-18-1, Setagaya, Tokyo 158-8501, Japan.
J Agric Food Chem. 1999 Nov;47(11):4665-8. doi: 10.1021/jf990488r.
The fruits of Capsicum annuum L. are used worldwide as chili peppers and in folk medicines. The pungent components of C. annuum, which are irritants, are called capsaicinoids (CAPS), and the most abundant components are capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. To analyze CAPS in the placentas of Capsicum fruits rapidly and safely, we used a directly connected system of supercritical fluid extraction and supercritical fluid chromatography (SFE/SFC). As a column for SFE/SFC, only a silica-type column was found to be suitable. The CAPS contents in placentas of C. annuum cv. Jalapeno (hot type) and C. annuum cv. Shishitoh (less-hot type) determined by the SFE/SFC method agreed well with those in the range of 0-13.81 mg g(-1) fr. wt determined by the usual extraction-HPLC method. The SFE/SFC method has the advantages of no need for pretreatment and no (or minimal) need for organic solvents. We conclude that this method is useful as a rapid (20 min) and safe screening test for the pungency of various Capsicum fruits.
辣椒（Capsicum annuum L.）的果实作为辣椒在全球范围内被使用，并用于民间医药。辣椒的辛辣成分作为刺激物被称为辣椒素类物质（CAPS），其中含量最丰富的成分是辣椒素、二氢辣椒素和去甲二氢辣椒素。为了快速、安全地分析辣椒果实胎座中的CAPS，我们使用了超临界流体萃取和超临界流体色谱直接连接系统（SFE/SFC）。作为SFE/SFC的色谱柱，发现只有硅胶型色谱柱适用。通过SFE/SFC方法测定的墨西哥辣椒（热型）和甜辣椒（微辣型）胎座中的CAPS含量，与通过常规萃取-HPLC方法测定的0-13.81 mg g(-1)鲜重范围内的含量吻合良好。SFE/SFC方法具有无需预处理且无需（或极少需要）有机溶剂的优点。我们得出结论，该方法作为对各种辣椒果实辛辣度的快速（20分钟）且安全的筛选试验很有用。
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