Pepper numb-taste component content detection based on method of quantitative analysis of multi-components by single marker

Abstract

The invention discloses a pepper numb-taste component content detection based on a method of quantitative analysis of multi-components by a single marker. The pepper numb-taste component content detection based on the method of quantitative analysis of multi-components by the single marker comprises the steps: (1) establishing a hydroxy-beta-sanshol standard curve; (2) detecting the content of hydroxy-beta-sanshol in a sample to be detected; and (3) using a relative correction factor to calculate the contents of hydroxy-alpha-sanshol and hydroxy-gamma-sanshol in the sample to be detected. According to the pepper numb-taste component content detection based on the method of quantitative analysis of multi-components by the single marker, the method of quantitative analysis of multi-components by the single marker and an external standard method are mutually confirmed and have no obvious difference; and the results of the method of quantitative analysis of multi-components by the single marker and the external standard method are both reliable. The pepper numb-taste component content detection based on the method of quantitative analysis of multi-components by the single marker, disclosed by the invention, has the advantages that the contents of the hydroxy-alpha-sanshol and the hydroxy-gamma-sanshol are calculated by using the relative correction factor and determination of chromatographic peak in case of lacking comparison products of the hydroxy-alpha-sanshol and the hydroxy-gamma-sanshol, the quality controls of main numb-taste components of the hydroxy-alpha-sanshol and the hydroxy-gamma-sanshol in pepper are realized, and a new method is provided for pepper quality control.

Description

technical field [0001] The invention relates to the detection of the content of numbing substances in peppercorns based on the method of "one test and multiple evaluations". Background technique [0002] The numbing substance of Zanthoxylum bungeanum is mainly concentrated in the oil gland cells of the Zanthoxylum bungeanum peel. Studies have shown that the unsaturated fatty acid amides in Zanthoxylum bungeanum are the numbing substances in Zanthoxylum bungeanum. At present, scholars have identified 25 numb substances from Zanthoxylum bungeanum, including α-sanshool, β-sanshool, γ-sanshool, hydroxy-α-sanshool, hydroxy-β-sanshool, hydroxy-γ - Sanshool etc. Among them, hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-γ-sanshool are the most important numb substances in Zanthoxylum bungeanum. [0003] The numbing taste of Zanthoxylum bungeanum is one of the main manifestations of the quality evaluation of Zanthoxylum bungeanum. There is still no commercially available refe...

AI Technical Summary

Problems solved by technology

[0003] The numbness of peppercorns is one of the main manifestations of the quality evaluation of peppercorns. There is still no commercially available reference substance for the numbness of peppercorns, and the current national and local standards for peppercorns do not objectively and quantitatively evaluate the numbness of peppercorns.

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