Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy
Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy
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通过高效液相色谱和近红外光谱法表征红辣椒（Capsicum annuum）
DOI：
10.1080/00032719.2016.1265532
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发表时间：
2017
期刊：
影响因子：
--
通讯作者：
K. Kim
中科院分区：
文献类型：
--
作者：
I. Hwang;J. Choi;E. Nho;Ga Hyun Lee;N. Jamila;N. Khan;Cheon;K. Kim
摘要辣椒脱水是一种广泛应用的保鲜方法。在这项研究中，太阳和热空气干燥的红辣椒进行了分析，美国香料贸易协会颜色单位，辣椒素，二氢辣椒素，有机酸，和游离糖的高效液相色谱法（HPLC），和可溶性固形物的近红外光谱（NIR）。在HPLC方案验证中，相对标准偏差小于5%，符合官方分析化学家协会的要求。辣椒素（80.4 mg kg−1）、二氢辣椒素（38.0 mg kg−1）、乳酸（85.2 mg/100 g）、葡萄糖（1.521%）和果糖（3.463%）的浓度在晒干的辣椒中略高。线性判别分析表明，近红外光谱是更有用的区分阳光和热风干辣椒样品。
ABSTRACT Dehydration of peppers (Capsicum annuum) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and free sugars by high-performance liquid chromatography (HPLC), and soluble solids by near-infrared spectroscopy (NIR). In the validation of HPLC protocols, the relative standard deviations were less than 5%, fulfilling the required criteria of Association of Official Analytical Chemists. The concentrations of capsaicin (80.4 mg kg−1), dihydrocapsaicin (38.0 mg kg−1), lactic acid (85.2 mg/100 g), glucose (1.521%), and fructose (3.463%) were slightly higher in sun-dried peppers. Linear discriminant analysis showed that NIR spectroscopy is more useful in discriminating sun- and hot air-dried pepper samples.