Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction-gas chromatography-mass spectrometry.
A simple method for the analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction-gas chromatography-mass spectrometry has been developed. A novel device was designed for direct extraction solid phase microextraction in order to avoid damage to the fiber. The analysis was performed without derivatization for the gas chromatography-mass spectrometry analysis. Selection fiber, extraction temperature, extraction time and pH, were optimized. The method was linear in the range 0.109-1.323 microg/mL for capsaicin and 0.107-1.713 microg/mL for dihydrocapsaicin with correlation coefficient up to r=0.9970 for both capsaicinoids. The precision of the method was less than 10%. The method was applied to the analysis of 11 varieties of peppers and four pepper sauces. A broad range of capsaicin (55.0-25 459 microg/g) and dihydrocapsaicin (93-1 130 microg/g) was found in the pepper and pepper sauces samples (4.3-717.3 and 1.0-134.8 microg/g), respectively.
Peña-Alvarez
Araceli
A
Facultad de Química, Departamento de Química Analítica, Universidad Nacional Autónoma de México, México, D.F., 04510, Mexico.
Ramírez-Maya
Erika
E
Alvarado-Suárez
Luís Angel
LA
D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis* / Q000302:isolation & purification; D002212:Capsicum / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D052617:Solid Phase Microextraction / Q000379:methods*
D002211:Capsaicin; C012906:dihydrocapsaicin