Department of Medical Biotechnology, Kangwon National University, Chuncheon, Republic of Korea.
Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea.
J Food Drug Anal. 2017 Oct;25(4):798-803. doi: 10.1016/j.jfda.2016.11.007. Epub 2016 Dec 8.
Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric method was suggested. In this work, pigments and capsaicinoids were efficiently separated from chili pepper extract by sequential solid-liquid extraction and liquid-liquid extraction in test tubes followed by a colorimetric analysis on the capsaicinoids by a selective chromogenic reaction with Gibbs reagent (2,6-dichloroquinone-4-chloroimide). In the comparison of the capsaicinoid content by the colorimetric method and HPLC using acetone extracts of fresh pepper and dry red pepper as samples, R was 0.9973 and 0.9816, respectively, which shows a high linear correlation. In addition, a minimum of 1 μg/mL capsaicinoids can be detected and it was therefore determined that the method can efficiently analyze a great quantity of samples in a short time.
辣椒素是辣椒的辣味成分，通常通过气相色谱和高效液相色谱（HPLC）等精密分析技术进行分析，但这些技术不适用于大量样品的分析。为了快速分析大量样品，提出了一种比色法。在这项工作中，通过在试管中进行顺序固液萃取和液液萃取，从辣椒提取物中有效地分离出色素和辣椒素，然后通过与 Gibbs 试剂（2,6-二氯-4-氯亚胺）的选择性显色反应对辣椒素进行比色分析。在使用新鲜辣椒和干红辣椒的丙酮提取物作为样品比较比色法和 HPLC 测定辣椒素含量时，相关系数分别为 0.9973 和 0.9816，表明具有高度线性相关性。此外，最小检测限为 1μg/mL 辣椒素，因此可以确定该方法可以在短时间内高效地分析大量样品。
