Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

摘要

A new method has been developed for the extraction of capsaicinoids(nordihydrocapsaicin,capsaicin,dihydrocapsaicin,homocapsaicin and homodihydrocapsaicin)in peppers employing microwave-assisted extraction.The parameters studied are:extraction solvent(methanol,ethanol,acetone,ethyl acetate and water),temperature(50-200deg C),sample quantity(0.1-1 g),volume of solvent(15-50mL)and the extraction time(5-20 min).The results found for the optimum conditions are:125 deg C as extraction temperature,25 mL of solvent,0.5 g of freshly triturated peppers and extraction for 5 min,employing 100% ethanol as solvent.The capsaicinoids obtained were stable under the optimised extraction conditions.The resulting method presents a high degree of reproducibility(R.S.D.<6%).