HPLC determination of capsaicinoids with cross-linked C18 column and buffer-free eluent

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 separa...

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Bibliographic Details
Published in:Journal of chromatographic science 2015-01, Vol.53 (1), p.135-143
Main Authors: Daood, Hussein G, Halasz, Gábor, Palotás, Gábor, Palotás, Gabriella, Bodai, Zsolt, Helyes, Lajos
Format: Article
Language:English
Subjects:
Capsaicin - analysis
Capsicum - chemistry
Chromatography
Chromatography, High Pressure Liquid - instrumentation
Chromatography, High Pressure Liquid - methods
Crosslinking
Eluents
Fluorescence
Liquids
Paprikas
Separation
Spices
Spices - analysis
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Summary: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
ISSN:0021-9665
1945-239X
DOI:10.1093/chromsci/bmu030