Determination of Capsaicin and Dihydrocapsaicin in Food by High Performance Liquid Chromatography

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (7): 378-381.

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Determination of Capsaicin and Dihydrocapsaicin in Food by High Performance Liquid Chromatography

WANG Xu, WANG Fu-Hua, ZHONG Hong-Jian, XIAO Rong-Ying, JIN Song

1.Supervision and Testing Center for Vegetable and Fruit Quality, Ministry of Agriculture, Guangzhou 510640, China; 2.Supervision and Testing Center for Agricultural Products, Ministry of Agriculture, Zhengzhou 450002, China; 3.College of Resources and Environment, Huazhong Agricultural University, Wuhan 430070, China; 4.Supervision and Testing Center for Vegetable Quality ,Ministry of Agriculture, Beijing 100081, China

Online:2008-07-15 Published:2011-07-28

Abstract

Abstract: A method was established for capsaicin and dihydrocapsaicin determination by high performance liquid chromatog-raphy (HPLC). Capsaicin and dihydrocapsaicin were extracted by ultrasonic with methanol-tetrahydrofuran (1+1) as solvent, and then detected by HPLC with FLD (Ex=229 nm, and Em=320 nm). A good linear relationship between peak area and concentration of capsaicin (in the range of 0.13～160 mg/L) or dihydrocapsaicin (in the range of 0.04～160 mg/L) exists. The relative standard deviations are between 1.36% and 4.79%, and the recovery rates are in the range of 70.50%～100.07%.

Key words: HPLC, detection, capsaicin, dihydrocapsaicin

WANG Xu, WANG Fu-Hua, ZHONG Hong-Jian, XIAO Rong-Ying, JIN Song. Determination of Capsaicin and Dihydrocapsaicin in Food by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2008, 29(7): 378-381.

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Determination of Capsaicin and Dihydrocapsaicin in Food by High Performance Liquid Chromatography

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