[T.L.C.红辣椒中辣椒素的分离与评价[作者简介]。

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1976-09-01

A Polesello, F Pizzocaro

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引用次数: 0

摘要

用2-丙醇在索氏液中提取干辣椒粉中的辣椒素，硅胶薄层色谱分离，石油醚(40-60℃PB)、氯仿和乙腈(40:45:15)混合进行显色，在280nm处进行分光光度测定。该方法准确，适用于常规分析。

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[T.L.C. separation and capsaicin evaluation in red peppers (author's transl)].

Capsaicin is extracted from dried powdered pepper by 2-propanol in Soxhlet, separated by TLC on Silica gel, developing with petroleum ether (40-60 degrees C PB), chloroform and acetonitrile (40:45:15) mixture and spectrophotometrically estimated at 280nm. The method appears to be accurate and suitable for routine analysis.

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S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana

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