Method Study On The Determination Of The Capsanthin By HPLC And Stability Of Capsanthin In Food

Capsanthin, extracted from Capsicum annuum L.,contains many kinds of terpene compounds soluble in grease Capsanthin is allowed and encouraged to be used as one of the medical natural pigments by World Health Organization and some developed countries. Nowadays capsanthin has already been used in various kinds of food and functional products extensively. But at present, compared with foreign countries, the detection method of the capsanthin has a long way to go, the country specially sets up and carries on the research specially. In this paper,we used the HPLC to determinate capsanthin and developed the analysis method for capsanthin in food. We selected the primary factors to assay determine effictiveness , The method was investigated in the methodological aspect through measuring the precision , recovery and stability of the method. At the same time , the stability of capsanthin. were systematically studied.1. The optimum chromatographic conditions were as follows:Shim-pack CLC-SIL (M) column (4.6mm i.d.×150mm,5μm) was used and mobile phase was hexane: acetone (78:22) with flow rate of 0.8ml/min. The eluate was monitored atλmax=475nm . The linearity was obtained over the range of 0.022-0.176mg/ml with r=0.9999. The average recovery of sample percent was 99.17% and relative standard deviation (RSD) was 1.63%(n=5). The detection limits were 10ng2. Using the content of capsanthin as quality control criteria, capsanthin in food was determinated in three departments by HPLC so that the method was reliable. The results indicates that the content of capsanthin of sample was relative consistent in three departments, The average recovery of sample percent was more than 90%.3. In our work, the general principel of evalution and express of uncertainty of measurement results were introduced. The influence factors of measurement uncertainty of HPLC method were discussed, and more complete expression of measurement results is given so that the method is more systematize and reliable. The detection limits were less than 0.75μg/ml.4.The stability were systematically investigated by the ultraviolet spectrophotometric method. The results indicates that capsanthin is relatively steady in acidity and alkali; non-light and low temperature have little influence ;the light and heat degrades pigment to a certain extent as time passed; The common metallic ion may strengthen its stability; daily antiseptic have little effect on pigment and stability; High concentrated Cu2+,Sn2+,AI3+ ion and oxidant have certain effects on it; Candy and sour have positive effect on capsanthin.The method was proved to be a simple, rapid and reliable way to determine the capsanthin concentration and has useful and referable value.In addition,study on the stability of capsanthin and application in food, can fully expand its range of application, promote the research and development of the capsanthin.