Determination of Capsaicin and Dihydrocapsaicin in Food by High Performance Liquid Chromatography

作者：Jin Song · 发表于：Food Science · 年份：2008 · 被引用次数：1 · 研究领域：Bioactive natural compounds、Phytochemical Studies and Bioactivities、Ion Channels and Receptors

A method was established for capsaicin and dihydrocapsaicin determination by high performance liquid chromatog-raphy (HPLC). Capsaicin and dihydrocapsaicin were extracted by ultrasonic with methanol-tetrahydrofuran (1+1) as solvent, and then detected by HPLC with FLD (Ex=229 nm, and Em=320 nm). A good linear relationship between peak area and concentration of capsaicin (in the range of 0.13～160 mg/L) or dihydrocapsaicin (in the range of 0.04～160 mg/L) exists. The relative standard deviations are between 1.36% and 4.79%, and the recovery rates are in the range of 70.50%～100.07%.