目的测定辣椒碱在不同种类液态脂质中平衡溶解度，为进一步研究辣椒碱新剂型提供理论基础。方法建立高效液相色谱法(HPLC)测定辣椒碱在橄榄油、花生油、玉米油、葵花籽油、油酸、亚油酸、油酸乙酯、辛癸酸甘油酯以及肉豆蔻酸异丙酯等油类中的溶解度。结果25℃时，辣椒碱在不同液态脂质中的溶解度顺序为：油酸>油酸乙酯>肉豆蔻酸异丙酯>亚油酸>辛癸酸甘油酯>花生油>葵花籽油>玉米油>橄榄油。结论辣椒碱在单一脂类中的溶解度比在橄榄油、花生油、玉米油、葵花籽油等混合脂肪酸高。%Objective To determine the equilibrium solubility of capsaicin in various liquid lipids by high performance liquid chromatography (HPLC). Methods Capsaicin was solved in olive oil, peanut oil, corn oil, sunflower oil, oleic acid, linoleic acid, ethyl oleate, ODO, and IPM respectively. The values of equilibrium solubility of capsaicin in different liquid lipids were determined by HPLC. Results The liquid lipids in which capsaicin was solved with different values of equilibrium solubility at 25℃ (μg·mL-1) were arranged in descending order as oleic acid, ethyl oleate, Isopropyl myristate, linoleic acid, Caprylic/Capric Triglyceride, peanut oil, sunflower oil, corn oil, and olive oil. Conclusion The equilibrium solubility of capsaicin in pure liquid lipids like oleic acid tends to be higher than that in mixed lipids such as olive oil at 25℃.
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