液-液萃取-液相色谱-串联质谱法测定“地沟油”中辣椒碱类化合物及丁香酚

建立了“地沟油”中辣椒碱类化合物(包括辣椒素、二氢辣椒素、合成辣椒素)及丁香酚的液-液萃取及液相色谱-串联质谱(LC-MS/MS)检测方法。“地沟油”中辣椒碱类化合物及丁香酚用甲醇萃取,采用SUPEL COSIL ABZ+Plus dC18色谱柱(150 mm×4.6 mm, 5 μm)分离,电喷雾离子源在正、负离子模式下电离,多反应监测(MRM)模式扫描。对辣椒素、二氢辣椒素、合成辣椒素及丁香酚的检出限分别为0.02、0.03、0.03和0.6 μg/L,且在一定的质量浓度范围内线性良好。同一操作人员与不同操作人员间测定的精密度低于5%。该方法专属性强、灵敏、准确,可以作为“地沟油”的判定标准之一。     

Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography

The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 μg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 μg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 μg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 μg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.     

Development and Validation of an HPLC Method for Simultaneous Determination of Capsaicinoids and Camphor in Over-the-Counter Medication for Topical Use

A reverse-phase high-performance liquid chromatography method was developed to determine and quantify capsaicin (trans-8-methyl-N-vanillyl-6- nonenamid), dihydrocapsaicin (8-methyl-N-vanillylnonanamide), and camphor (trimethylbicyclo[2.2.1]heptan-2-one). It is applicable in analyses of over-the-counter (OTC) medications for topical use and raw materials such as chili pepper oleoresin. Chromatographic separation was carried out on a C18 column using an isocratic flow of the mobile phase containing acetonitrile and ultrapure water in a ratio of 2:3, with pH adjusted to 3.2 using glacial acetic acid, and a flow rate of 1.5 mL/min. The concentration of the eluting compounds was monitored by a diode-array detector at a wavelength of 281 nm. The method was evaluated for several validation parameters, including selectivity, accuracy (confidence intervals < 0.05%), repeatability, and intermediate precision. The limit of detection (LOD) was determined to be 0.070 µg/mL for capsaicin, 0.211 µg/mL for dihydrocapsaicin, and 0.060 µg/mL for camphor. The limit of quantification (LOQ) was determined to be 0.212 µg/mL for capsaicin, 0.640 µg/mL for dihydrocapsaicin, and 0.320 µg/mL for camphor. Linearity was set in the range of 2.5–200 µg/mL for capsaicin and dihydrocapsaicin and 25–2000 µg/mL for camphor. The suggested analytical method can be used for quality control of formulated pharmaceutical products containing capsaicinoids, camphor, and propolis.     

Rapid method for the determination of capsaicin and dihydrocapsaicin in Gochujang using ultra-high-performance liquid chromatography

A sensitive and specific heating block method coupled with ultra-HPLC (u-HPLC) was developed for the analysis of capsaicin in Gochujang and validated by comparing with a conventional HPLC (AOAC Method 995.03). The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The u-HPLC separation was performed on a reversed C18 column (50 x 2 mm id, particle size 2 microm), followed by fluorescence detection (excitation 280 nm, emission 325 nm). Methanol was used as the extracting solvent, and the amount of sample taken was approximately 0.2 g; the optimum amount of extraction solvent and extraction time were 15 mL and 1 h, respectively. The recovery of capsaicin in Gochujang was more than 93%, and the LOD and LOQ of the u-HPLC analysis were 0.05 and 0.16 microg/g for capsaicin and 0.05 and 0.16 microg/g for dihydrocapsaicin. The calibration graphs for capsaicin and dihydrocapsaicin were linear from 0.2 to 10.0 microg/mL for u-HPLC. The interday and intraday precisions (RSD values) were < 6.27%.     

Determination of capsaicin and dihydrocapsaicin by micellar electrokinetic capillary chromatography and its application to various species of Capsicum, Solanaceae.

An easy, rapid and sensitive method of analysis for capsaicin and dihydrocapsaicin and its application for determination of these two amides in fruit extracts of different varieties of Capsicum frutescens by micellar electrokinetic capillary chromatography has been developed. Optimum separation was achieved with a fused-silica capillary column (600 mm x 0.075 mm I.D) and a running buffer at pH 9.0 prepared from 15 mM sodium tetraborate and 15 mM sodium dihydrogenphosphate, and 67.5 mM sodium dodecyl sulphate. Addition of 15% (v/v) methanol in the running buffer was found to be essential for the separation. The applied voltage was +22.5 kV. The compounds were detected by UV at 214 nm. Both capsaicin and dihydrocapsaicin were detected within 11 min, with an excellent resolution.     

高效液相色谱法测定辣椒中的辣椒碱和二氢辣椒碱

建立了高效液相色谱法(HPLC)测定辣椒中辣椒碱、二氢辣椒碱的检测方法.实验考察了仪器条件、不同流动相体系、流动相配比、柱温、流速等因素对分离的影响.确定了最佳色谱条件为ZORBAX SB-C18色谱柱(250mm×4.6 mm,5μm);二极管阵列检测器,辣椒碱、二氢辣椒碱的最佳检测波长为280 nm;色谱柱温度为2...     

Separation and Quantitative Analysis of Capsaicinoids in Chili Peppers by Reversed-Phase Argentation LC

A reversed-phase argentation liquid chromatographic method has been achieved for the separation and determination of capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) in chili peppers. Capsaicinoids are determined on a C18 column with methanol–water (60:40, v/v) containing 0.03 mol L^?1 silver nitrate as eluent and with ultraviolet detection at 280 nm. Three capsaicinoids are successfully separated from each other and from other interfering components by the high selectivity of reversed-phase argentation LC. The average recovery of the method is around 97%. Good reproducibility is obtained with relative standard deviations varying from 1.68 to 4.52%. The method was successfully applied to characterize and determine the capsaicin and dihydrocapsaicin in chili peppers.     

Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry

A simple method for the analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry has been developed. A novel device was designed for direct extraction solid phase microextraction in order to avoid damage to the fiber. The analysis was performed without derivatization for the gas chromatography–mass spectrometry analysis. Selection fiber, extraction temperature, extraction time and pH, were optimized. The method was linear in the range 0.109–1.323 μg/mL for capsaicin and 0.107–1.713 μg/mL for dihydrocapsaicin with correlation coefficient up to r = 0.9970 for both capsaicinoids. The precision of the method was less than 10%. The method was applied to the analysis of 11 varieties of peppers and four pepper sauces. A broad range of capsaicin (55.0–25 459 μg/g) and dihydrocapsaicin (93–1 130 μg/g) was found in the pepper and pepper sauces samples (4.3–717.3 and 1.0–134.8 μg/g), respectively.     

GPC–HPLC–MS/MS法测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量

以动植物油脂为实验材料,建立了测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量的凝胶渗透色谱–高效液相色谱–串联质谱(GPC–HPLC–MS/MS)法。样品经凝胶渗透色谱净化后,采用液相色谱串联质谱法(HPLC–ESI–MS/MS)分析,多反应监测模式(MRM)下外标法定量。在0.1~5.0μg/L范围内线性良好,天然辣椒素、二氢辣椒素和合成辣椒素的相关系数分别为0.999 6,0.999 8,0.999 8,检出限为0.5μg/kg。在5μg/kg添加水平下,空白加标回收率为71.5%~82.5%,测定结果的相对标准偏差为3.0%~8.3%(n=6)。该方法样品处理过程简便快捷,测定结果准确,可满足实验室大量、快速分析的需求。     

Green approach to the extraction of major capsaicinoids from habanero pepper using near-infrared,microwave, ultrasound and Soxhlet methods,a comparative study

A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-infrared irradiation, microwave irradiation or ultrasound as the energy source and ethanol as the solvent, was compared with Soxhlet extraction. The extraction processes were monitored by gas chromatography/mass spectrometry. The new processes offer better overall yields and a higher ratio of capsaicin to dihydrocapsaicin than Soxhlet extraction. The physical effect of the different energy sources on the peppers was determined using scanning electron microscopy. Extraction of capsaicin and dihydrocapsaicin using near-infrared irradiation, which has not been previously reported, was shown to be a simple and efficient alternative extraction procedure.     

Determination of capsaicinoids in Capsicum species using ultra performance liquid chromatography‐mass spectrometry

In the present work, a rapid and sensitive ultra performance liquid chromatography‐mass spectrometry method has been proposed for the analysis of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) present in different Capsicum samples. Extraction of capsaicinoids was carried out by liquid–liquid extraction using ethanol as an extracting solvent, while the chromatographic separation was achieved by reversed phase C₁₈ column with gradient mobile phase (solvent A: acetonitrile and solvent B: water with 0.1% formic acid). Under the optimum experimental conditions, the linear ranges were 0.5–50 μg/g with correlation coefficient (r²) >0.999 for each capsaicinoids and detection limits were 0.15, 0.05, 0.06, 0.2, and 0.1 μg/g for nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, respectively. Run‐to‐run and day‐to‐day precisions of the method with relative standard deviations <1.5% were achieved for all analyzed capsaicinoids. The robustness of the method was determined by utilizing different injection volumes of the extracts. Furthermore, to validate the system robustness, a run of high number of capsaicinoids present in different varieties of Capsicum samples was performed in this study. All the capsaicinoids were separated in a time of less than 9 min by employing the proposed method.     

Preparative separation of capsaicin and dihydrocapsaicin from Capsicum frutescens by high‐speed counter‐current chromatography

Capsaicin and dihydrocapsaicin are two main bioactive components of Capsicum frutescens and are widely used as food additives and drugs in China and India. Due to their similarity in structures, isolation of capsaicin and dihydrocapsaicin with traditional methods such as silica gel column chromatography, normal‐phase thin‐layer chromatography (TLC) becomes difficult. This study involves separating capsaicin and dihydrocapsaicin with sufficient purity and recovery using high‐speed counter‐current chromatography (HSCCC) with a solvent system composed of n‐hexane–ethyl acetate–methanol–water–acetic acid (20:20:20:20:2, v/v/v/v/v). Separation parameters such as sample volume, and sample concentration were first optimized on analytical HSCCC, and then scaled up to preparative HSCCC. 0.65 g capsaicin and 0.28 g dihydrocapsaicin were obtained from 1.2 g crude extract and their purities were 98.5 and 97.8%, respectively. The recoveries of the two compounds were 86.3 and 85.4%, respectively. The purity of the isolated compounds was analyzed by high‐performance liquid chromatography (HPLC) and their structures were identified by ¹H nuclear magnetic resonance (NMR) and ¹³C NMR analysis.     

Electrochemical Sensor for Sensitive Determination of Capsaicin Using Pd Decorated Reduced Graphene Oxide

In this work, the reduced graphene oxide functionalized with poly dimethyl diallyl ammonium chloride (PDDA) modified palladium nanoparticles (PDDA‐rGO/Pd) had been facile synthesized and used as the sensing layer for sensitive determination of capsaicin. The prepared composite was characterized by transmission electron microscopy, UV‐visible absorption spectroscopy. The image demonstrated that Pd nanoparticles were uniformly distributed on the graphene surface. The electrochemical properties of the prepared sensor were investigated by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The results showed that the nanocomposite exhibits attractive electrocatalytic activity towards the oxidation of capsaicin. This attributed to the synergistic action of the excellent properties of Pd nanoparticles and graphene nanosheets. Under optimized conditions, the electrochemical sensor possessed a dynamic linear range from 0.32 μM to 64 μM with a detection limit of 0.10 μM (S/N=3) for capsaicin detection. Moreover, the cost‐effective and simple fabrication procedure, good reproducibility and stability as well as acceptable accuracy for capsaicin determination in actual samples are also the main advantages of this method, which might have broad application in other amide alkaloid detection.     

Molecularly imprinted polymers with synthetic dummy templates for the preparation of capsaicin and dihydrocapsaicin from chili peppers

In this work, dummy molecularly imprinted polymers with high selectivity and affinity to capsaicin and dihydrocapsaicin are designed using N‐vanillylnonanamide as a dummy template. The performance of dummy molecularly imprinted polymers and nonimprinted polymers was evaluated using adsorption isotherms, adsorption kinetics, and selective recognition capacity. Dummy molecularly imprinted polymers were found to exhibit good site accessibility, taking just 20 min to achieve adsorption equilibrium; they were also highly selective toward capsaicin and dihydrocapsaicin. We successfully used dummy molecularly imprinted polymers as a specific sorbent for selectively enriching capsaicin and dihydrocapsaicin from chili pepper samples. In a scaled‐up experiment, the selective recovery of capsaicinoids was calculated to be 77.8% using solid‐phase extraction. To the best of our knowledge, this is the first example of the use of N‐vanillylnonanamide as a dummy template in molecularly imprinted polymers to simultaneously enrich capsaicin and dihydrocapsaicin.     

Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy

Dehydration of peppers (Capsicum annuum) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and free sugars by high-performance liquid chromatography (HPLC), and soluble solids by near-infrared spectroscopy (NIR). In the validation of HPLC protocols, the relative standard deviations were less than 5%, fulfilling the required criteria of Association of Official Analytical Chemists. The concentrations of capsaicin (80.4?mg kg^?1), dihydrocapsaicin (38.0?mg kg^?1), lactic acid (85.2?mg/100?g), glucose (1.521%), and fructose (3.463%) were slightly higher in sun-dried peppers. Linear discriminant analysis showed that NIR spectroscopy is more useful in discriminating sun- and hot air-dried pepper samples.     

辣椒素同系物合成、辣度及海洋生物防污性能研究

合成了十种辣椒碱同系物,用感官评定的方法对其辣度进行了测定,并将它们的结构与辣度进行了对比,探讨了影响辣椒碱同系物辣度的结构因子.选取其中辣度较大的四种辣椒碱同系物作为海洋生物防污涂料的驱赶剂,考察了它们的海洋生物防污性能.结果表明,辣椒碱和二氢辣椒碱都具有良好的防污性能,二者不相上下.降二氢辣椒碱和壬酸香草胺的防污性能与辣椒碱和二氢辣椒碱有明显区别.仅以辣椒碱或二氢辣椒碱为驱赶剂,且其含量仅为0.1%的情况下,漆膜也表现出较好的防污性能,这为研发新型的、环保的、不含氧化亚铜的防污涂料提供了新思路.     

Studies on the synthesis, pungency and anti-biofouling performance of capsaicin analogues

Ten capsaicin analogues were synthesized and their pungency degrees were determined through Scoville Organoleptic Test.The relationship between the structure and pungency degree of these capsaicin analogues was discussed.Then four of these capsaicin analogues with higher pungency degree were picked out and added to anti-biofouling paints as repellents to study their anti-biofouling performance by shallow sea buoyant raft hung-plate experimentation.The results showed that capsaicin and dihydrocapsaicin exhibited equally good anti-biofouling performance while nordihydrocapsaicin and N-vanillylnonanamide had poor anti-biofouling performance.Experimental results also showed that the paints with only 0.1% capsaicin or dihydrocapsaicin as repellent without any other biocides had also exhibited good anti-biofouling performance,which provided a new idea for developing novel,more environment-friendly and Cu2O-free antifouling paints.     

Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

This study aimed at determining the concentrations of the major capsaicinoids, namely, capsaicin and dihydrocapsaicin, in commonly consumed red pepper products from South Korea. The capsaicinoids were extracted with 95% methanol and determined by high-performance liquid chromatography with florescence detection. The analytical method was validated by quality assurance parameters such as the linearity, limits of detection and quantification, precision, and accuracy. Satisfactory results were obtained in accordance to the specified criteria for application of analytical techniques in food. The concentration of capsaicinoids was the highest for red pepper powder (4.18–139.4?mg/100?g), followed by gochujang (0.93–23.20?mg/100?g), kimchi (0.05–1.16?mg/100?g), and sliced kimchi (0.06–0.88?mg/100?g). Comparing the capsaicinoid contents in samples from different production areas, no significant differences were found. This research concluded that the capsaicinoid content of red pepper products provided valuable information regarding the samples.     

Separation of capsaicin from capsaicinoids by simulated moving bed chromatography

Capsaicinoids were separated from capsicum oleoresin by solvent extraction and adsorption separation on macropore resin, and used directly as the feed of simulated moving bed. Using a mobile phase of methanol/water (75/25, v/v) and ODS columns, the two key components, capsaicin and dihydrocapsaicin, were separated completely, while part of minor weak impurities were discarded by forcing them to leak into zone I. The amount of discarded impurities increases with decreasing flow rate in zone I so that the purity of capsaicin in raffinate stream could be improved.     

制备型高效液相色谱法制备纯化3种辣椒素单体

利用制备型反相高效液相色谱法从辣椒素类物质中制备了3种辣椒素单体。在PRC-ODS色谱柱(250 mm×21.5 mm,13 μm)上,以甲 醇-水(体积比为70∶30)为流动相,流速为15 mL/min,采用等度洗脱方式,从80%的辣椒素类物质中制备了3种辣椒素单体。经核磁共振 氢谱(1H NMR)及电子轰击离子源质谱(EI-MS)分析,确认它们分别为降二氢辣椒素、辣椒素和二氢辣椒素,收率分别为60.1%,58.9%和 72.3%。高效液相色谱分析表明所制备的3种化合物的纯度分别达到了98.12%,99.93%及100.7%。