Tu D.-W.,Chongqing Academy of Meterology and Quality Inspection |
Tu D.-W.,Chongqing Scientific and Technological Development of Standards Ltd. |
Li Y.-F.,Chongqing Academy of Meterology and Quality Inspection |
Li Y.-F.,Chongqing Scientific and Technological Development of Standards Ltd. |
And 3 more authors.
Jiliang Xuebao/Acta Metrologica Sinica | Year: 2010
The experiment find that the UPLC method is better than the HPLC method to detect the capsaicin compound of spicy hot pot base. Comparing the HPLC and UPLC method, the separation time of capsaicin under the UPLC chromatographic conditions is only 1/4 of the HPLC separation time. The results show that, there is good linear relation between capsaicin and dihydrocapsaicin mass concentration in a certain range, the recovery ratio is 91.28%~102.36%, and precision is 1.11%~3.41%. By determinating 15 kinds of capsaicin in spicy hot chafing dish, the results showed that the compound of capsaicine is average about 79.0 mg/kg, the compound of dihydrocapsaicine is average about 34.01 mg/kg.