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Determination of Three Capsaicinoids in Raw Red Pepers and Seasoning Powders by Liquid Chromatography with Coulometric Detection
Author(s) -
Watanabe Hayaki,
Murakami Kazuo,
Imazawa Hiroka,
Kauffmann JeanMichel
Publication year - 2017
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.201700018
Subject(s) - chromatography , chemistry , pepper , detection limit , coulometry , elution , acetic acid , seasoning , acetonitrile , relative standard deviation , raw material , food science , biochemistry , organic chemistry , electrode , electrochemistry
The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by liquid chromatography coupled to a coulometric detector. The capsaicinoids were separated on an ODS C18 reversed column by isocratic elution with a mobile phase based on acetonitrile −0.15 M acetic acid (51:49%, v/v) at a flow rate of 0.8 mL min −1 . The limit of detection (S/N> 3) was 10 pg (injected mass) at an applied potential of 0.650 V vs. Pd. The peak area of the three studied compounds was found to be related to the amount injected from 50 pg to 100 ng range (r=0.999). The relative standard deviation (RSD, n=10) was comprised between 1.5∼4.4 and 1.0∼3.5 % for 100 pg and 5 ng, respectively. The determination of three capsaicinoids in raw red peppers and red pepper containing foods was successfully realized.