Determination of Three Capsaicinoids in Raw Red Pepers and Seasoning Powders by Liquid Chromatography with Coulometric Detection. Issue 6 (1st March 2017)

• Record Type: Journal Article
• Authors: Watanabe, Hayaki; Murakami, Kazuo; Imazawa, Hiroka; Kauffmann, Jean‐Michel
• Is Part Of: Electroanalysis. Volume 29:Issue 6(2017)
• Page Start: 1513
• Page End: 1517
• Publication Date: 2017-03-01
• Subjects: Capsaicins -- Red pepper -- Food -- Electrochemistry -- LC-EC; Electrochemical analysis -- Periodicals; Chemistry, Analytical -- Periodicals; Electrochemistry -- Periodicals; 543.4
• DOI: 10.1002/elan.201700018
• Languages: English
• ISSNs: 1040-0397

Abstract

Abstract: The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by liquid chromatography coupled to a coulometric detector. The capsaicinoids were separated on an ODS C18 reversed column by isocratic elution with a mobile phase based on acetonitrile −0.15 M acetic acid (51:49%, v/v) at a flow rate of 0.8 mL min −1 . The limit of detection (S/N> 3) was 10 pg (injected mass) at an applied potential of 0.650 V vs. Pd. The peak area of the three studied compounds was found to be related to the amount injected from 50 pg to 100 ng range (r=0.999). The relative standard deviation (RSD, n=10) was comprised between 1.5∼4.4 and 1.0∼3.5 % for 100 pg and 5 ng, respectively. The determination of three capsaicinoids in raw red peppers and red pepper containing foods was successfully realized. Abstract :