Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay.
Two simple and rapid methods were developed to monitor pungency of salsa in production. Capsaicin (C) and dihydrocapsaicin (DHC) were quantitated in 17 commercially available tomato-based salsas by enzyme immunoassay (EIA) and liquid chromatography (LC) with fluorescent detection. Samples were extracted with methanol and the extracts were subjected to solid-phase extraction (SPE) using polystyrene-divinylbenzene columns. Analysis of SPE eluates showed good correlation (r2 = 0.953) between LC and EIA, with a slightly high bias for EIA. Salsa fortified with C and DHC from 0.118 to 103.2 microg/g resulted in recoveries of 90-112% (C) and 76-97% (DHC). Limits of detection by LC were 0.1 microg/g for each capsaicinoid and 0.1 microg/g by EIA for total capsaicinoids. The LC on-column response was linear from 0.2 to 100 ng for both C and DHC, whereas the working range for EIA was 0.1-2.0 ppm. Pungency varied between different salsa brands labeled mild, medium, and hot.
Perkins
Brian
B
University of Maine, Department of Food Science and Human Nutrition, Orono 04469, USA. bperkins@maine.edu
Bushway
Rodney
R
Guthrie
Kelly
K
Fan
Titan
T
Stewart
Bonnie
B
Prince
Alison
A
Williams
Mark
M
D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002853:Chromatography, Liquid; D005504:Food Analysis / Q000379:methods*; D007124:Immunoenzyme Techniques; D007202:Indicators and Reagents; D012015:Reference Standards; D012996:Solutions; D013649:Taste
D007202:Indicators and Reagents; D012996:Solutions; D002211:Capsaicin; C012906:dihydrocapsaicin