| 引用本文: | 刘美艳,丁镜溢，冉静 ,屠大伟.基于 HPLC 检测花椒和火锅底料中 5 种山椒素(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2024，41（5）：9-15 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 目的 基于高效液相色谱( HPLC) 建立检测花椒和火锅底料中 5 种山椒素含量的方法,对比提取溶剂、料液
比、超声时间和超声次数对花椒和火锅底料中山椒素的提取效果差异。 方法 花椒和火锅底料分别以甲醇溶液提
取,经 C18-WP(5 μm,4. 6 mm×250 mm) 色谱柱分离,以甲醇和水溶液为流动相进行梯度洗脱,流速 1. 0 mL / min,
柱温 40℃ ,检测波长 270 nm,进样量 20 μL。 结果 花椒中山椒素的提取条件为样品与甲醇按料液比 1 ∶ 15( g / mL)
混合,超声处理 30 min,重复提取 3 次;火锅底料中山椒素的提取条件为,样品与甲醇按料液比 1 ∶ 4( g / mL) 混合,
超声处理 30 min,重复提取 2 次。 在上述色谱条件下,5 种山椒素在 0. 4 ~ 100 μg / mL 范围内线性关系良好,相关系
数 r≥0. 999 3,检出限为 0. 001 0 ~ 0. 040 0 mg / g;在 3 个不同浓度添加水平下,花椒中各目标物质的加标回收率在
76. 99% ~ 85. 28%范围内,火锅底料中各目标物质的加标回收率在 72. 55% ~ 86. 88%范围内,两者的相对标准偏差
(RSD) 均<10%。 结论 花椒与火锅底料的前处理条件存在差异,这与两者的样品差异有关,花椒与火锅底料的组成
不同、山椒素含量不同,所以山椒素的提取条件会存在一定差异。 该检测方法具有良好的准确性和精密度,可用于
测定花椒和火锅底料中 5 种山椒素的含量。 |
| 关键词: 高效液相色谱 花椒 火锅底料 山椒素 |
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| Determination of 5 Sanshools in Zanthoxylum Bungeanum and Hotpot Seasoning by High-performance LiquidChromatography |
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LIU Meiyan DING Jingyi RAN Jing TU Dawei
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1. School of Environment and Resources Chongqing Technology and Business University Chongqing 400067 China
2. Chongqing Wanbiao Testing Technology Co. Ltd. Chongqing 400714 China
3. Chongqing Wanbiao Technology Development Co. Ltd. Chongqing 400020 China
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| Abstract: |
| This study aimed to develop a method for determining five sanshools in Zanthoxylum bungeanum
and hotpot seasonings through high-performance liquid chromatography HPLC . The differences in extraction effects of
sanshools in Zanthoxylum bungeanum and hotpot seasoning caused by different extraction solvents solid-liquid ratios
ultrasonic time and ultrasonic frequencies were compared. Methods In this study samples were extracted with methanol
and then purified on a C18-WP column 5 μm 4. 6 mm×250 mm . Water and methanol solutions were used as the elution phase and gradient elution was performed at a flow rate of 1. 0 mL / min column temperature of 40 ℃ detection
wavelength of 270 nm and injection volume of 20 μL. Results The extraction conditions for sanshools in Zanthoxylum
bungeanum were as follows the sample was mixed with methanol at the ratio of 1 ∶ 15 g / mL ultrasonic treatment for
30 minutes and repeated extraction 3 times the extraction conditions for sanshools in hotpot seasoning were as follows
the sample was mixed with methanol at the ratio of 1 ∶ 4 g / mL ultrasonic treatment for 30 minutes and repeated
extraction 2 times. Under the above chromatographic conditions the linear relationship of the five sanshools was good in
the range of 0. 4 ~100 μg / mL with a correlation coefficient of r ≥ 0. 999 3 and detection limits of 0. 001 0 ~0. 040 0 mg / g.
At three different concentration levels the spiked recovery rate of the target substances in Zanthoxylum bungeanum was in
the range of 76. 99% ~ 85. 28% and in hotpot seasoning was in the range of 72. 55% ~ 86. 88% and the relative standard
deviation RSD of both was less than 10%. Conclusion There are differences in the pre-treatment conditions of
Zanthoxylum bungeanum and hotpot seasoning which are related to the differences in the samples. Due to the different
compositions and sanshool contents in Zanthoxylum bungeanum and hotpot seasoning the extraction conditions of
sanshools will vary. This detection method has good accuracy and precision and can be used to determine the content of
five sanshools in Zanthoxylum bungeanum and hotpot seasoning. |
| Key words: high-performance liquid chromatography Zanthoxylum bungeanum hotpot seasoning sanshoo |
