HPLC Analysis of Capsaicin and Dihydrocapsaicin in Chili Powder using Discovery® HS C18 Column
材料
used together
相关产品
CONDITIONS
Discovery® HS C18, 25 cm x 4.6 mm, 5 µm (568523-U)
mobile phase
Water/Methanol 35/65 (V/V)
gradient
Isocratic
flow rate
1.0 mL/min
pressure
2193 psi (151 bar)
column temp.
30 °C
detector
UV, 280 nm
injection
10 µL
sample/matrix
Accurately weigh 2.5 g of chili powder into a 100 mL plastic conical flask. Add 25 mL of extraction solution (methanol:tetrahydrofuran 1:1 (v:v)), cover with Parafilm and prick the film with a needle. Place the flask in a sonicator set to 60 °C and sonicate for 10 min. Allow the solution to settle before decanting the top layer onto a filter paper; collect the filtrate. Repeat this extraction thrice and pool the filtrate. Reduce the total filtrate volume to 10-20 mL using a rotary evaporator set at 70°C. Transfer the solution to a 50 mL volumetric flask and top up to mark with extraction solution. Filter with 0.45 µm filter membrane for HPLC.
说明
一般描述
Capsaicin and dihydrocapsaicin account for about 90% of the total capsaicinoid content in capsicum. They are important components affecting the degree of spiciness of chili peppers. In this application, a Discovery® HS C18 column was used to determine the content of capsaicin and dihydrocapsaicin in capsicum or chili powder.
分析说明
The method described can be used for the determination of capsaicin and dihydrocapsaicin in capsicum (chili powder).
The LOD and LOQ for capsaicin were 12.54 mg/kg and 38.0 mg/kg, respectively, and the LOD and LOQ for dihydrocapsaicin were 7.86 mg/kg and 23.83 mg/kg, respectively.
其他说明
App_362
法律信息
Discovery is a registered trademark of Merck KGaA, Darmstadt, Germany