Quantitative determination of capsaicinoids by liquid chromatography-electrospray mass spectrometry.
Eight naturally occurring capsaicinoids have been determined in Capsicum by use of high-purity standards, with norcapsaicin as an internal standard. The solid standards were rigorously checked for purity. The sensitivity of electrospray ionization (ESI), atmospheric-pressure chemical ionization (APCI), and coordination ion-spray (CIS; with silver) toward the capsaicinoids were measured and compared. The highest sensitivity was found for positive-ion ESI. Method validation of the liquid chromatography-ESI-mass spectrometry (LC-ESI-MS) determination is reported, including tests for repeatability (4%), detection limit (5 pg injected), linear range (20-6 ng injected), quantitation (excellent linearity; < 2% relative standard deviation), and recovery (99-103%). The major and minor capsaicinoids in a commercial plant extract and in chili pepper fruits were quantified.
Thompson
Robert Q
RQ
Department of Chemistry, Oberlin College, 119 Woodland Street, Oberlin, OH 44074, USA. robert.q.thompson@oberlin.edu
Phinney
Karen W
KW
Welch
Michael J
MJ
White
Edward
E
D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry; D002212:Capsicum / Q000737:chemistry; D002853:Chromatography, Liquid / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D015394:Molecular Structure; D015203:Reproducibility of Results; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*
D002211:Capsaicin