GH/T 1291-2020 in English

Technical background of the standard

This standard is under the jurisdiction of the National Technical Committee for Standardization of Spices and Flavors (SAC/TC 408) and is formulated to meet the testing requirements for pickle amides in pepper and its processed products. With the widespread application of pepper products in the condiment market, establishing a unified analytical method is of great significance to ensuring product quality.

Core Detection Principle

The four main sanshoamides were separated by high performance liquid chromatography (with UV detector) at a wavelength of 270 nm and a C18 reverse phase column. Hydroxy-α-sanshool was used as the reference substance and the external standard method was used to quantitatively analyze the following:

Key Operation Points

Differences in Sample Pretreatment

Different pretreatment schemes were used for samples with different morphologies:

• Dried Zanthoxylum: needs to be crushed by a high-speed grinder (>10,000 rpm) and passed through a 20-mesh sieve
• Fresh Zanthoxylum: processed by a tissue crusher
• Zanthoxylum oleoresin: needs to be pre-dissolved in a 50℃ water bath

Optimization of chromatographic conditions

The mobile phase was acetonitrile-1% acetic acid aqueous solution (40:60, V/V), with a flow rate of 1.5 mL/min and a column temperature of 40°C. Under these conditions, the four amide components can be completely separated within 20 minutes.

Method Validation Data

The standard requires a linear range of 5-50 μg/mL and a correlation coefficient R²≥0.999. The absolute difference between the two determination results under repeatability conditions should not exceed 5% of the arithmetic mean.

Implementation Suggestions

1. Reference material storage: Hydroxy-α-sanshool needs to be stored at -20℃ away from light
2. System suitability test: Before each test, the separation degree must be confirmed to be ≥1.5
3. Quality control measures: Each batch of samples should be tested in parallel for spiked recovery (85-105%)

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