三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析

doi:10.7506/spkx1002-6630-20190919-236

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 270-277.doi: 10.7506/spkx1002-6630-20190919-236

三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析

范三红，王娇娇，白宝清，张锦华

（1.山西大学生命科学学院，山西太原 030006；2.特色植物资源研究与利用山西重点实验室（山西大学），山西太原 030006）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
山西省重点研发计划重点项目（201703D211019；201703D211012-1）；山西省专利推广实施资助专项（20171002）；山西省“1331工程”山西特色生物资源与健康产业协同创新中心项目（2017）；山西省高等教育机构项目（20181401）

Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)

FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua

(1. School of Life Science, Shanxi University, Taiyuan 030006, China;2. Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 建立高效液相色谱法测定三相盐析萃取体系（石油醚-乙腈-K2HPO4）分离辣椒中辣椒红色素和辣椒碱的方法。在确立三相盐析体系组成的基础上，考察超声温度、超声时间和萃取方式对目标产物分离的影响，以辣椒红色素和辣椒碱的提取量为指标，通过响应面法优化确定最优萃取分离条件为超声温度45 ℃、超声时间10 min，蒸馏水、K2HPO4、乙腈和石油醚质量分数分别为44%、20%、20%和16%，三相混合溶剂处理辣椒样品粉末后，辣椒红色素和辣椒碱分别富集于溶液的上相和中相，用高效液相色谱分别对两萃取相中目标物浓度进行分析。结果表明，最优条件下辣椒红色素和辣椒碱提取量较高分别为0.263 mg/g和1.412 mg/g。此方法可快捷、高效萃取分离辣椒中辣椒红色素和辣椒碱。并对33 种不同品种辣椒样品中的辣椒红色素和辣椒碱含量进行测定，通过聚类分析对不同辣椒品种进行评价，为辣椒品种的鉴定及培育提供理论基础。

关键词: 辣椒红色素；辣椒碱；盐析萃取；超声辅助；响应面分析；高效液相色谱；聚类分析

Abstract: A high performance liquid chromatography (HPLC) method was developed for the determination of capsanthin and capsaicin in chili peppers by using a three-phase salting-out extraction system (petroleum ether/acetonitrile/dipotassium hydrogen phosphate). The composition of the system was determined, and the effects of temperature, sonication time and mixing sequence on the separation of the target products were further investigated. Based on the yields of capsaicin and capsaicin, the optimal extraction conditions were determined by response surface methodology as follows: temperature 45 ℃, sonication time 10 min, distilled water 44%, dipotassium hydrogen phosphate 20%, acetonitrile 20%, and petroleum ether 16%. After the capsicum sample powder was treated by the three-phase mixed solvent, capsanthin and capsaicin were concentrated in the upper and middle phases, respectively, and the concentrations of the target products in either phase were analyzed by HPLC. The results showed that the highest yields of capsanthin and capsaicin under optimal conditions were 0.263 mg/g and 1.412 mg/g, respectively. The proposed method could extract both capsaicin and capsaicin from chili peppers quickly and efficiently. The contents of capsanthin and capsaicin in 33 different varieties of chili peppers were determined, and these varieties were evaluated by cluster analysis, aiming to provide a theoretical basis for the identification and cultivation of chili varieties.

Key words: capsanthin; capsaicin; salting-out extraction; ultrasound-assisted extraction; response surface analysis; high performance liquid chromatography; cluster analysis

中图分类号:

TS255.7

范三红，王娇娇，白宝清，张锦华. 三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析[J]. 食品科学, 2020, 41(20): 270-277.

FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)[J]. FOOD SCIENCE, 2020, 41(20): 270-277.

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三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析

Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)

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