RP-HPLC法测定陇南9个品种花椒麻味物质的含量
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摘要
目的:RP-HPLC法测定陇南9个品种花椒麻味物质的含量。方法:色谱条件为色谱柱:Diamonsil Plus C_(18)(4.6 mm×250 mm,5μm),柱温:35℃,流动相:V(甲醇)∶V(水)=60∶40,流速:1 mL·min~(-1),检测波长254 nm,进样量20μL。结果:花椒麻味物质回归方程为Y=1.0596X-0.3939,r=0.9998,其麻味物质质量浓度在3.125～75μg·mL~(-1)范围内呈线性关系,且精密度、重复性、稳定性、加标回收率的RSD均小于1.7%,检出限为6.00 ng,定量限为10.00 ng。陇南9个栽培品种花椒麻味物质的含量依次为:林州大红袍(LZDHP)(121.68±3.33) mg·g~(-1)、汉源青椒(HYQJ)(110.03±2.67) mg·g~(-1)、大红袍(DHP)(96.14±1.58) mg·g~(-1)、茂汶大红袍(MWDHP)(87.53±0.53) mg·g~(-1)、七月椒(QYJ)(51.70±1.78) mg·g~(-1)、梅花椒(MHJ)(49.63±1.19) mg·g~(-1)、狮子头(SZT)(44.92±1.24) mg·g~(-1)、韩城无刺(HCWC)(43.49±1.86) mg·g~(-1)、郭嘉大红袍(GJDHP)(26.38±0.91) mg·g~(-1)。结论:陇南花椒麻味物质的含量较高,尤其是林州大红袍、汉源青椒、大红袍和茂汶大红袍;陇南9个品种花椒麻味物质的含量存在品种间差异,其含量差异百分比在3.34%±1.67%～78.32%±0.15%之间,这种差异与花椒品种遗传背景密切相关。
Objective:The content of numb-taste components in 9 kinds of Longnan pepper were determined by the reversed phase high performance liquid chromatography method(RP-HPLC). Method:The chromatography parameters were as follows column of Diamonsil Plus C_(18)(250 mm×4.6 mm,5 μm)with the column temperature at 35 ℃,mobile phase as methanol-water(60∶40)with the flow rate of 1 mL·min~(-1),detector wavelength at 254 nm,and injection volume of 20 μL. Result:The regression equation of numb-taste components was Y=1.0596 X-0.3939 with the correlation coefficient(r)of 0.9998. The linear range was 3.125～75 μg·mL~(-1),and the relative standard deviation(RSD)of the precision,repeatability,stability and adding standard recovery test were all less than 1.7%,the detection limit was 6.00 ng and the limit of quantification was 10.00 ng. The contents of numb-taste components in 9 kinds of Longnan pepper determined by RP-HPLC method were as follows:LZDHP(121.68±3.33) mg·g~(-1),HYQJ(110.03±2.67) mg·g~(-1),DHP(96.14±1.58) mg·g~(-1),MWDHP(87.53±0.53) mg·g~(-1),QYJ(51.70±1.78) mg·g~(-1),MHJ(49.63±1.19) mg·g~(-1),SZT(44.92±1.24) mg·g~(-1),HCWC(43.49±1.86) mg·g~(-1),GJDHP(26.38±0.91) mg·g~(-1),respectively. Conclusion:The contents of numb-taste components were high in Longnan pepper,especially in LZDHP,HYQJ,DHP and MWDHP. There were differences in the content of numb-taste substances among 9 species of Longnan pepper,and the difference percentage of them was from 3.34%±1.67% to 78.32%±0.15%. The differences in the content of numb-taste substances were closely related to genetic background of different pepper varieties.
Objective:The content of numb-taste components in 9 kinds of Longnan pepper were determined by the reversed phase high performance liquid chromatography method(RP-HPLC). Method:The chromatography parameters were as follows column of Diamonsil Plus C_(18)(250 mm×4.6 mm,5 μm)with the column temperature at 35 ℃,mobile phase as methanol-water(60∶40)with the flow rate of 1 mL·min~(-1),detector wavelength at 254 nm,and injection volume of 20 μL. Result:The regression equation of numb-taste components was Y=1.0596 X-0.3939 with the correlation coefficient(r)of 0.9998. The linear range was 3.125～75 μg·mL~(-1),and the relative standard deviation(RSD)of the precision,repeatability,stability and adding standard recovery test were all less than 1.7%,the detection limit was 6.00 ng and the limit of quantification was 10.00 ng. The contents of numb-taste components in 9 kinds of Longnan pepper determined by RP-HPLC method were as follows:LZDHP(121.68±3.33) mg·g~(-1),HYQJ(110.03±2.67) mg·g~(-1),DHP(96.14±1.58) mg·g~(-1),MWDHP(87.53±0.53) mg·g~(-1),QYJ(51.70±1.78) mg·g~(-1),MHJ(49.63±1.19) mg·g~(-1),SZT(44.92±1.24) mg·g~(-1),HCWC(43.49±1.86) mg·g~(-1),GJDHP(26.38±0.91) mg·g~(-1),respectively. Conclusion:The contents of numb-taste components were high in Longnan pepper,especially in LZDHP,HYQJ,DHP and MWDHP. There were differences in the content of numb-taste substances among 9 species of Longnan pepper,and the difference percentage of them was from 3.34%±1.67% to 78.32%±0.15%. The differences in the content of numb-taste substances were closely related to genetic background of different pepper varieties.
引文
[1]杜丽君,郑国华,牛先前.花椒属植物的药理研究进展与展望[J].热带作物学报,2013,34(5):995-999.
[2]Freitas F F,Fernandes H B,Piauilino C A,et al.Gastroprotective activity of Zanthoxylum rhoifolium Lam.in animal models[J].Journal of Ethnopharmacology,2011,137(1):700-708.
[3]马兆禄.浅谈陇南山区花椒丰产栽培技术[J].甘肃林业,2018(2):43-44.
[4]Tezuka Y,Irikawa S,Kaneko T,et al.Screening of Chinese herbal drug extracts for inhibitory activity on nitric oxide production and identification of an active compound of Zanthoxylum bungeanum[J].Journal of Ethnopharmacology,2001,77(2-3):209-217.
[5]金敬宏,孙晓明,吴素玲,等.超临界二氧化碳萃取技术在花椒麻味成分分离中的应用研究[J].中国野生植物资源,2003(5):12-14.
[6]Sugai E,Morimitsu Y,Iwasaki Y,et al.Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1[J].Bioscience,Biotechnology and Biochemistry,2005,69(10):1951-1957.
[7]Lennertz R C,Tsunozaki M,Bautista D M,et al.Physiological basis of tingling paresthesia evokedby hydroxy-α-sanshool[J].Journal of Neuroscience,2010,30(12):4353-4361.
[8]周婷,蒲彪,姜欢笑.花椒麻味物质的研究进展[J].食品工业科技,2014,35(10):386-388.
[9]付陈梅,阚建全,刘雄,等.紫外分光光度计法测花椒油中酰胺类物质含量[J].中国食品添加剂,2003(6):100-102.
[10]李菲菲,李孟楼,崔俊,等.花椒麻味素(酰胺类)含量的常规检测[J].林业科学,2014,50(2):121-126.
[11]王进,李欣,杨龙佳,等.高效液相色谱法测定贵州顶坛花椒中麻味成分羟基-β-山椒素的含量[J].中国调味品,2015,40(10):102-105.
[12]崔美玉,赵云丽,王婷,等.RP-HPLC法同时测定花椒提取物中3种山椒素的含量[J].沈阳药科大学学报,2014,31(4):272-275.
[13]尚贤毅,谭晓风.甘肃陇南地区花椒种质资源调查[J].经济林研究,2009,27(2):93-96.
[14]刘丽,张燕,孙畅,等.甘肃武都花椒生长气象条件分析及气候适应性区划研究[J].中国农学通报,2017,33(19):126-132.
[15]杨建雷,任苗,吕瑞娥,等.2个陇南大红袍花椒无刺优树无性系对比研究[J].经济林研究,2017,35(3):30-34.
[16]DB 50/T 321-2009 花椒麻味物质的检测方法高效液相色谱法[S].
[17]芮光伟,曹蕊,蒋珍菊.花椒麻味物质的分离纯化和高效液相色谱法的测定[J].中国调味品,2013,38(9):60-64.
[18]王玉奇,田华林,徐润,等.云雾花椒与不同原产地花椒主要品质特征比较分析[J].黑龙江农业科学,2015(2):63-65.
[19]付陈梅,阚建全,陈宗道,等.花椒的成分研究及其应用[J].中国食品添加剂.2003(4):83-85.
[20]阚建全,陈科伟,任廷远,等.花椒麻味物质的生理作用研究进展[J].食品科学技术学报,2018,36(1):11-17.
[21]徐珊珊,张璐璐,高海燕,等.基于超高效液相色谱-质谱的汉源花椒麻味物质构成研究[J].中国调味品,2018,43(5):6-12.
[2]Freitas F F,Fernandes H B,Piauilino C A,et al.Gastroprotective activity of Zanthoxylum rhoifolium Lam.in animal models[J].Journal of Ethnopharmacology,2011,137(1):700-708.
[3]马兆禄.浅谈陇南山区花椒丰产栽培技术[J].甘肃林业,2018(2):43-44.
[4]Tezuka Y,Irikawa S,Kaneko T,et al.Screening of Chinese herbal drug extracts for inhibitory activity on nitric oxide production and identification of an active compound of Zanthoxylum bungeanum[J].Journal of Ethnopharmacology,2001,77(2-3):209-217.
[5]金敬宏,孙晓明,吴素玲,等.超临界二氧化碳萃取技术在花椒麻味成分分离中的应用研究[J].中国野生植物资源,2003(5):12-14.
[6]Sugai E,Morimitsu Y,Iwasaki Y,et al.Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1[J].Bioscience,Biotechnology and Biochemistry,2005,69(10):1951-1957.
[7]Lennertz R C,Tsunozaki M,Bautista D M,et al.Physiological basis of tingling paresthesia evokedby hydroxy-α-sanshool[J].Journal of Neuroscience,2010,30(12):4353-4361.
[8]周婷,蒲彪,姜欢笑.花椒麻味物质的研究进展[J].食品工业科技,2014,35(10):386-388.
[9]付陈梅,阚建全,刘雄,等.紫外分光光度计法测花椒油中酰胺类物质含量[J].中国食品添加剂,2003(6):100-102.
[10]李菲菲,李孟楼,崔俊,等.花椒麻味素(酰胺类)含量的常规检测[J].林业科学,2014,50(2):121-126.
[11]王进,李欣,杨龙佳,等.高效液相色谱法测定贵州顶坛花椒中麻味成分羟基-β-山椒素的含量[J].中国调味品,2015,40(10):102-105.
[12]崔美玉,赵云丽,王婷,等.RP-HPLC法同时测定花椒提取物中3种山椒素的含量[J].沈阳药科大学学报,2014,31(4):272-275.
[13]尚贤毅,谭晓风.甘肃陇南地区花椒种质资源调查[J].经济林研究,2009,27(2):93-96.
[14]刘丽,张燕,孙畅,等.甘肃武都花椒生长气象条件分析及气候适应性区划研究[J].中国农学通报,2017,33(19):126-132.
[15]杨建雷,任苗,吕瑞娥,等.2个陇南大红袍花椒无刺优树无性系对比研究[J].经济林研究,2017,35(3):30-34.
[16]DB 50/T 321-2009 花椒麻味物质的检测方法高效液相色谱法[S].
[17]芮光伟,曹蕊,蒋珍菊.花椒麻味物质的分离纯化和高效液相色谱法的测定[J].中国调味品,2013,38(9):60-64.
[18]王玉奇,田华林,徐润,等.云雾花椒与不同原产地花椒主要品质特征比较分析[J].黑龙江农业科学,2015(2):63-65.
[19]付陈梅,阚建全,陈宗道,等.花椒的成分研究及其应用[J].中国食品添加剂.2003(4):83-85.
[20]阚建全,陈科伟,任廷远,等.花椒麻味物质的生理作用研究进展[J].食品科学技术学报,2018,36(1):11-17.
[21]徐珊珊,张璐璐,高海燕,等.基于超高效液相色谱-质谱的汉源花椒麻味物质构成研究[J].中国调味品,2018,43(5):6-12.