title: Simultaneous Determination of Piperine, Capsaicin, and Dihydrocapsaicin in Korean Instant-Noodle (Ramyun) Soup Base Using High-Performance Liquid Chromatography with Ultraviolet Detection.
abstract: A simultaneous analytical method for piperine, capsaicin, and dihydrocapsaicin in Korean instant-noodle soup base using HPLC was validated in terms of precision, accuracy, sensitivity, and linearity. The HPLC separation was performed on a reversed-phase C18 column (5 μm particle size, 4.6 mm id, 250 mm length) using a UV detector fixed at 280 nm. The LOD and LOQ of the HPLC analyses ranged from 0.25 to 1.03 mg/kg. The intraday and interday precisions of the individual piperine, capsaicin, and dihydrocapsaicin were <10.55%, and the recovery values ranged from 85.43 to 94.68%. The calibration curves exhibited good linearity (r(2) = 0.999) within the tested ranges. These results suggest that the analytical method in this study can be used to classify Korean instant noodles based on their levels of spiciness.
authors.affiliation: Korea Food Research Institute, Food Standard Research Center, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi Province 463-746, Republic of Korea.
authors.forename: You-Shin
authors.initials: YS
authors.lastname: Shim
authors.forename: Jong-Chan
authors.initials: JC
authors.lastname: Kim
authors.forename: Seung-Weon
authors.initials: SW
authors.lastname: Jeong
mesh_terms: D000470:Alkaloids / Q000032:analysis*; D052117:Benzodioxoles / Q000032:analysis*; D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D057140:Fast Foods / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D007723:Korea; D010880:Piperidines / Q000032:analysis*; D053284:Polyunsaturated Alkamides / Q000032:analysis*; D014466:Ultraviolet Rays
chemical_list: D000470:Alkaloids; D052117:Benzodioxoles; D010880:Piperidines; D053284:Polyunsaturated Alkamides; D002211:Capsaicin; C008922:piperine; C012906:dihydrocapsaicin