Determination of Capsaicin and Dihydrocapsaicin in Capsicum(Capsicum annuum)Products by High Performance Liquid Chromatography-Fluorescence Detection(HPLC-FLD)

摘要

[Objectives]This study was conducted to determine capsaicin and dihydrocapsaicin in capsicum products.[Methods]The sample was ultrasonically extracted with anhydrous ethanol as the extraction solvent for capsaicin and dihydrocapsaicin,followed by centrifugation.The extract was subjected to HPLC separation with methanol-water(65∶35)as the mobile phase,and a fluorescence detector(Ex=229 nm,Em=320 nm)was used to detect capsaicinoids in the sample.[Results]Capsaicin and dihydrocapsaicin had a good linear relationship in the range of 1-200 mg/L(R 2 1=0.999 8,R 2 2=0.999 6).The detection limits were both 0.007 mg/kg;the quantification limits were both 0.02 mg/kg;the precision was 0.235%and 0.754%,respectively;and the average recoveries were 95.94%and 95.39%,respectively.[Conclusions]The method is simple,rapid,with good sensitivity and precision,and is suitable for detecting capsaicin substances in capsicum products.