Simple and fast quantification of capsaicinoids in hot sauces using monolithic silica capillaries and LC-MS

摘要

This work describes the simple and fast quantification of capsaicinoids extracted from diverse hot sauces used to spice up sausages. The various capsaicinoids were separated on a robust reversed-phase monolithic silica capillary column and then directly transferred to a mass spectrometry system. The main analytes obtained via this method and contributing 90% of chili heat were capsaicin and dihydrocapsaicin. Both were analyzed quantitatively in a set of 10 different sauces. The combined results are displayed in Scoville heat units (SHU) and compared to manufacturer's data.