کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5550992 1557716 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Rapid determination of capsaicinoids by colorimetric method
ترجمه فارسی عنوان
تعیین سریع کپسایکوئید ها به روش رنگ سنجی
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Capsaicinoids were separated from chili pepper extract by technical extraction.
- Capsaicinoids were detected by a reaction with Gibbs reagent.
- The colorimetric method showed a high linear correlation with high-performance liquid chromatography.
- In addition, a minimum of 1 μg/mL capsaicinoids can be detected by the colorimetry.

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, R2 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.

A colorimetric method of capsaicinoids quantification.188

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food and Drug Analysis - Volume 25, Issue 4, October 2017, Pages 798-803
نویسندگان
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