Barbero Gerardo F, Palma Miguel, Barroso Carmelo G
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cadiz, Apartado 40, 11510 Puerto Real, Cadiz, Spain.
J Agric Food Chem. 2006 May 3;54(9):3231-6. doi: 10.1021/jf060021y.
A method has been developed for the extraction of capsaicinoids from peppers by pressurized liquid extraction (PLE); these compounds are determined by reverse phase high-performance liquid chromatography (HPLC), with detection by fluorescence spectrophotometry and mass spectrometry (MS). The stability of capsaicin and dihydrocapsaicin has been studied at different temperatures (50-200 degrees C), and several extraction variables have been assayed: solvent (methanol, ethanol, and water), different percentages of water in the methanol (0-20%) and in the ethanol (0-20%), and the number of extraction cycles. The study has evaluated the repeatability (RSD < 7%) and the reproducibility (RSD < 7%) of the method. Finally, the PLE method developed has been applied to quantify the capsaicinoids present in three varieties of hot peppers cultivated in Spain, quantifying five capsaicinoids: nordihydrocapsaicin, capsaicin, dihydrocapsaicin, an isomer of dihydrocapsaicin, and homodihydrocapsaicin.
已开发出一种通过加压液体萃取（PLE）从辣椒中提取辣椒素类化合物的方法；这些化合物通过反相高效液相色谱（HPLC）测定，采用荧光分光光度法和质谱（MS）检测。研究了辣椒素和二氢辣椒素在不同温度（50 - 200摄氏度）下的稳定性，并测定了几个萃取变量：溶剂（甲醇、乙醇和水）、甲醇中不同百分比的水（0 - 20%）和乙醇中不同百分比的水（0 - 20%）以及萃取循环次数。该研究评估了该方法的重复性（相对标准偏差<7%）和再现性（相对标准偏差<7%）。最后，所开发的PLE方法已应用于定量西班牙种植的三个辣椒品种中存在的辣椒素类化合物，定量了五种辣椒素类化合物：降二氢辣椒素、辣椒素、二氢辣椒素、二氢辣椒素的一种异构体和高二氢辣椒素。
