Kósa A, Cserháti T, Forgács E, Morais H, Mota T, Ramos A C
Chemical Research Centre, Institute of Chemistry, Hungarian Academy of Sciences, Budapest.
J Chromatogr A. 2001 Apr 27;915(1-2):149-54. doi: 10.1016/s0021-9673(01)00640-9.
The colour pigments of five chili powders of different origins were separated and quantified by reversed-phase high-performance liquid chromatography (RP-HPLC). The similarities and dissimilarities of pigment composition of chili powders were elucidated by principal component analysis (PCA). RP-HPLC separated 50-100 pigment fractions depending on the detection wavelength and on the origin of chili powder. It was found that the pigment composition of chili powders from Malaysia and China and from India and Pakistan show marked similarities while the composition of colour pigments of chili powder from Thailand was different. It was further established that the chromatograms are similar in the first 5-35 min of development, they are highly different between 35 and 75 min and moderately different at the end of the chromatograms. It was concluded that RP-HPLC followed by PCA can be successfully used for the identification of chili powders according to the composition of their colour pigments.
采用反相高效液相色谱法（RP-HPLC）对5种不同产地辣椒粉的色素进行分离和定量。通过主成分分析（PCA）阐明辣椒粉色素组成的异同。根据检测波长和辣椒粉的产地，RP-HPLC可分离出50-100种色素组分。结果发现，马来西亚和中国产辣椒粉以及印度和巴基斯坦产辣椒粉的色素组成具有显著相似性，而泰国产辣椒粉的色素组成则有所不同。进一步确定，色谱图在展开的前5-35分钟相似，在35至75分钟之间差异很大，在色谱图末尾差异适中。得出的结论是，RP-HPLC结合PCA可根据辣椒粉色素组成成功用于辣椒粉的鉴别。
