Determination of Capsaicinoid Content in Capsicum Products with HPLC-UVD

Abstract

Abstract: This article studied the extraction of capsaicin from capsicum products by ultrasonic processing, then the capsaicin was determined by high performance liquid chromatograph(HPLC).The HPLC system consisted of Agilent Zorbax SB-C18 (5μm,250mm×4.6mm), with column temperature 30℃, and the ultraviolet detector 280nm. The mobile phase was V(Methanol): V(H2O)=80:20 with a flow rate of 0.8ml/min, and the sample volume was 10μl. The result showed that the method of ultrasonic technique is easy, the extraction rate is high, and the result is satisfactory.

Key words: , capsaicin； determination； HPLC-UVD；

WANG Yan, Xia-Yan-Bin, Xiong-Ke, Luo-Feng-Lian. Determination of Capsaicinoid Content in Capsicum Products with HPLC-UVD[J]. FOOD SCIENCE, 2006, 27(9): 193-196.

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Determination of Capsaicinoid Content in Capsicum Products with HPLC-UVD

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