Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore.
Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore.
Food Chem. 2018 Nov 1;265:152-158. doi: 10.1016/j.foodchem.2018.05.069. Epub 2018 May 16.
Capsaicinoids were extracted from a range of spices and chillies using methanol, prior to concentrating the compounds using solid-phase extraction cartridges and water/methanol (50:50% v/v) as the solvent, followed by elution with acetonitrile. The primary extraction procedure, involving only sonication of the spices in methanol, gave results comparable to a procedure that used a combination of sonication, stirring and centrifuging. The voltammetric quantification of the capsaicinoids, at approximately +0.5 V vs. ferrocene that were transferred from methanol/water into acetonitrile/water via solid phase extraction, was carried out in microcentrifuge tubes. Linear calibration curves for voltammetry measurements were obtained from low ppm up to at least 1400 ppm of capsaicinoids, with concentrations being detected in the different source extracts (paprika, tabasco sauce, cayenne pepper, and fresh chillies) from approximately 17 to 430 ppm, which corresponded to values of between approximately 130 and 4000 ppm, respectively, present in the original samples.
辣椒素类物质采用甲醇从一系列香料和辣椒中提取，然后使用固相萃取小柱和水/甲醇（50:50%v/v）作为溶剂浓缩化合物，再用乙腈洗脱。最初的提取程序仅涉及在甲醇中超声处理香料，其结果与同时采用超声、搅拌和离心处理的程序相当。通过固相萃取，将约+0.5 V 相对于 ferrocene 的辣椒素类物质从甲醇/水转移到乙腈/水，然后在微离心管中进行电化学定量。从低 ppm 到至少 1400 ppm 的辣椒素类物质，都可以获得用于伏安法测量的线性校准曲线，在不同来源的提取物（辣椒粉、塔巴斯科辣椒酱、卡宴辣椒粉和新鲜辣椒）中检测到的浓度约为 17 至 430 ppm，这分别对应于原始样品中约 130 至 4000 ppm 的浓度。
