Analysis of Capsaicinoids in Hot Sauces Using a Silica Hydride-Based Stationary Phase

摘要

Background: The use of a silica hydride-based stationary phase is investigated for the analysis of capsaicinoids in various hot sauces. These compounds are important in a variety of food products. Aqueous normal phase chromatography is a technique involving the use of silica hydride-based stationary phases that can be used to retain both polar and nonpolar compounds. Methods: Five of these compounds were investigated in three types of sauces. The use of time-of-flight mass spectrometry with accurate mass measurement is used as a means analyzing for these closely related compounds in the shortest time possible. Additional improvement in resolution through higher efficiency is investigated by using 2 μm particles under near UPLC conditions. Results: A simple experimental protocol for the analysis of capsaicinoids in peppers and hot sauces has been developed. With exact mass measurements, all of the components do not need to be chromatographically separated since they all have different m/z and can be developed into a validated method if needed. Conclusion: The use of silica hydride-based columns results in a fast analysis time, excellent run-to-run reproducibility, MS compatible mobile phase conditions and fast column re-equilibration.