Gas chromatographic analysis of capsaicin in Gochujang.
A sensitive, precise, and specific gas chromatographic (GC) method was developed for the analysis of capsaicin in Gochujang and validated by comparing with a column high-performance liquid chromatographic (HPLC) method (AOAC 995.03). The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The GC separation was performed on a (5% phenyl)-methylpolysiloxane column [length 30 m, internal diameter (id) 250 microm, film thickness 0.25 microm] followed by flame ionization detection. The conditions of temperature programming were initially 220 degrees C for 1 min, ramp at 5 degrees C/min to 270 degrees C, and hold for 10 min. The recovery of capsaicin in Gochujang was more than 92%, and the detection limit and lower determination limit of the GC analysis were 1.0 and 5.0 microg/g, respectively. The calibration graph for capsaicin was linear from 1 to 250 microg/mL for GC and 0.5 to 50 microg/mL for HPLC. The interday and intraday precisions (relative standard deviations) were <4.02%.
Ha
Jaeho
J
Food Standard Center, Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi, 463-746, Republic of Korea.
Han
Kyu-Jai
KJ
Kim
Ki-Jin
KJ
Jeong
Seung-Weon
SW
D002211:Capsaicin / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005504:Food Analysis; D015203:Reproducibility of Results
D002211:Capsaicin