Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC
A QuEChERS combined with high performance liquid chromatography (HPLC) method was developed for the rapid determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in hot pepper and its products. The samples were extracted with acetonitrile and purified by sequential use of anhydr...
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China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-027.pdf |
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| author | CHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan |
| author_facet | CHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan |
| author_sort | CHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan |
| collection | DOAJ |
| description | A QuEChERS combined with high performance liquid chromatography (HPLC) method was developed for the rapid determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in hot pepper and its products. The samples were extracted with acetonitrile and purified by sequential use of anhydrous magnesium sulfate, octadecylsilane (C18), ethylenediamine-N-propylsilane silica gel (PSA) and graphitized carbon black (GCB). An Agilent Eclipse Plus C18 column (150 mm × 4.6 mm, 5 μm) was used for separation, gradient elution was performed with a mobile phase comprising 0.4% phosphoric acid aqueous solution and 90% acetonitrile in water, and a fluorescence detector was used for detection. The results showed that natural capsaicin, dihydrocapsaicin and synthetic capsaicin had a good linear relationship in the range of 0.20–100 mg/L, with determination coefficients (R2) greater than 0.999. The limits of detection (LOD) and quantification (LOQ) of natural capsaicin were 0.014–0.069 mg/kg and 0.046–0.23 mg/kg, respectively. The LOD and LOQ of dihydrocapsaicin were 0.023–0.12 mg/kg and 0.077–0.39 mg/kg, respectively. The LOD and LOQ of synthetic capsaicin were 0.018–0.088 mg/kg and 0.059–0.30 mg/kg, respectively. The recovery rates were 91.6%–117.2% and the relative standard deviation (RSD) were 0.2%–6.1% for dry hot pepper, fresh hot pepper, shiitake mushroom paste with hot pepper and chili oil at three different spiked levels. The developed method is simple, accurate and suitable for the determination of not only dried and fresh hot peppers, but also natural capsaicin, dihydrocapsaicin and synthetic capsaicin in high oil and high protein hot pepper products. |
| format | Article |
| id | doaj-art-1ce4561d3b854a379f53fbf58641ddb5 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-1ce4561d3b854a379f53fbf58641ddb52025-02-05T09:08:22ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146224024710.7506/spkx1002-6630-20240602-001Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLCCHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan0(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Beijing Agricultural Products Quality and Safety Center, Beijing 100029, China; 3. Quality Inspection and Testing Center for Agri-products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing 100083, China)A QuEChERS combined with high performance liquid chromatography (HPLC) method was developed for the rapid determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in hot pepper and its products. The samples were extracted with acetonitrile and purified by sequential use of anhydrous magnesium sulfate, octadecylsilane (C18), ethylenediamine-N-propylsilane silica gel (PSA) and graphitized carbon black (GCB). An Agilent Eclipse Plus C18 column (150 mm × 4.6 mm, 5 μm) was used for separation, gradient elution was performed with a mobile phase comprising 0.4% phosphoric acid aqueous solution and 90% acetonitrile in water, and a fluorescence detector was used for detection. The results showed that natural capsaicin, dihydrocapsaicin and synthetic capsaicin had a good linear relationship in the range of 0.20–100 mg/L, with determination coefficients (R2) greater than 0.999. The limits of detection (LOD) and quantification (LOQ) of natural capsaicin were 0.014–0.069 mg/kg and 0.046–0.23 mg/kg, respectively. The LOD and LOQ of dihydrocapsaicin were 0.023–0.12 mg/kg and 0.077–0.39 mg/kg, respectively. The LOD and LOQ of synthetic capsaicin were 0.018–0.088 mg/kg and 0.059–0.30 mg/kg, respectively. The recovery rates were 91.6%–117.2% and the relative standard deviation (RSD) were 0.2%–6.1% for dry hot pepper, fresh hot pepper, shiitake mushroom paste with hot pepper and chili oil at three different spiked levels. The developed method is simple, accurate and suitable for the determination of not only dried and fresh hot peppers, but also natural capsaicin, dihydrocapsaicin and synthetic capsaicin in high oil and high protein hot pepper products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-027.pdfquechers; high performance liquid chromatography; hot pepper; capsaicin; synthetic capsaicin |
| spellingShingle | CHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC Shipin Kexue quechers; high performance liquid chromatography; hot pepper; capsaicin; synthetic capsaicin |
| title | Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC |
| title_full | Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC |
| title_fullStr | Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC |
| title_full_unstemmed | Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC |
| title_short | Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC |
| title_sort | determination of natural capsaicin dihydrocapsaicin and synthetic capsaicin in hot pepper and its products by quechers combined with hplc |
| topic | quechers; high performance liquid chromatography; hot pepper; capsaicin; synthetic capsaicin |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-027.pdf |
| work_keys_str_mv | AT chengluyaowenyajunshiwentingzhouziyingmaliyan determinationofnaturalcapsaicindihydrocapsaicinandsyntheticcapsaicininhotpepperanditsproductsbyquecherscombinedwithhplc |