Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

被引：92

作者：

Barbero, Gerardo F. ^{[1
]}

Palma, Miguel ^{[1
]}

Barroso, Carmelo G. ^{[1
]}

机构：

[1] Univ Cadiz, Grp Invest Quim Analit Vino & Prod Agroalimentari, Dept Quim Analit, Fac Ciencias, Puerto Real 11510, Cadiz, Spain

来源：

ANALYTICA CHIMICA ACTA | 2006年 / 578卷 / 02期

关键词：

microwave-assisted extraction; capsaicinoids; peppers;

D O I：

10.1016/j.aca.2006.06.074

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A new method has been developed for the extraction of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in peppers employing microwave-assisted extraction. The parameters studied are: extraction solvent (methanol, ethanol, acetone, ethyl acetate and water), temperature (50-200 degrees C), sample quantity (0.1-1 g), volume of solvent (15-50 mL) and the extraction time (5-20 min). The results found for the optimum conditions are: 125 degrees C as extraction temperature, 25 mL of solvent, 0.5 g of freshly triturated peppers and extraction for 5 min, employing 100% ethanol as solvent. The capsaicinoids obtained were stable under the optimised extraction conditions. The resulting method presents a high degree of reproducibility (R.S.D. < 6%). (c) 2006 Elsevier B.V. All rights reserved.

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收藏

页码：227 / 233

页数：7

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