Daood Hussein G, Halasz Gábor, Palotás Gábor, Palotás Gabriella, Bodai Zsolt, Helyes Lajos
Regional Science Centre, Szent István University, Páter u.1, Gödöllő H-2103, Hungary
Regional Science Centre, Szent István University, Páter u.1, Gödöllő H-2103, Hungary.
J Chromatogr Sci. 2015 Jan;53(1):135-43. doi: 10.1093/chromsci/bmu030. Epub 2014 May 17.
A simple and efficient high-performance liquid chromatographic method was developed and validated for the separation and determination of capsaicin and its major dihydro- and homoderivatives in spice paprika products in 20 min with fluorescent and 35 min with mass-spectrometric detection. The separation was performed on reversed-phase chromatographic adsorbent of cross-linked endcapping with eluent consisting of 1:1 acetonitrile-water or acetonitrile-0.1% formic acid under isocratic conditions. Excellent separation of all the major and minor capsaicinoids with resolution index between 1.08 and 7.34 was achieved. The detection and quantification limits of capsaicinoids in standard material solutions were between 2 and 10 ng/mL. The lowest detectable amount of capsaicin, with fluorescent detection, was found to be <1 µg/g non-pungent spice paprika powder. The naturally occurring capsaicinoids could be distinguished from the non-capsaicinoids compounds appeared on liquid chromatography-fluorescence profile of extract from drastically processed paprika by applying mass spectroscopic detection. Hungarian spice paprika were evaluated as mild to very hot (capsaicinoid content: 334-1,660 µg/g) and chili products as very or extremely hot products (1,543-2,818 µg/g).
开发并验证了一种简单高效的高效液相色谱法，用于分离和测定辣椒制品中的辣椒素及其主要二氢和同系衍生物。采用荧光检测时，20分钟内可完成分离测定；采用质谱检测时，35分钟内可完成。分离在交联封端的反相色谱吸附剂上进行，流动相由1:1乙腈-水或乙腈-0.1%甲酸组成，在等度条件下进行。所有主要和次要辣椒素类化合物均实现了良好分离，分离度指数在1.08至7.34之间。标准物质溶液中辣椒素类化合物的检测限和定量限在2至10 ng/mL之间。采用荧光检测时，发现非辛辣辣椒粉中辣椒素的最低检测量<1 µg/g。通过质谱检测，可将天然存在的辣椒素类化合物与经过深度加工的辣椒提取物的液相色谱-荧光图谱上出现的非辣椒素类化合物区分开来。匈牙利辣椒制品的辣度评价为微辣至极辣（辣椒素类化合物含量：334 - 1,660 µg/g），辣椒产品则为极辣或超辣产品（1,543 - 2,818 µg/g）。
