Determination of capsaicinoids in foods using ultra high performance liquid chromatography

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 1005-1009

  Ha, Jaeho ^a   Seo, Hye Young ^a   Shim, You Shin ^a   Seo, Dong Won ^a   Seog, Homoon ^a   Ito, Masahito ^b   Nakagawa, Hiroaki ^b  

^a Korea Food Research Institute   (South Korea)

^b HITACHI HIGH TECHNOLOGIES CORPORATION   (Japan)

Author keywords

Capsaicinoid; Rapid determination; Ultra high performance liquid chromatography

Indexed keywords

AVERAGE RECOVERY; CALIBRATION GRAPHS; CAPSAICINOID; CAPSAICINOIDS; DETECTION LIMITS; DIHYDROCAPSAICIN; METHOD VALIDATIONS; RAPID DETERMINATION; RELATIVE STANDARD DEVIATIONS; ULTRA HIGH PERFORMANCE;

COLUMN CHROMATOGRAPHY; LIQUIDS; RECOVERY;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 79957662574     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0141-8     Document Type: Article

References (17)

1. Todd PH, Bensinger MG, Riftu T. Determination of pungency due to capsaicum by gas-liquid chromatography. J. Food Sci. 42: 660-665 (1977)
2. Iwai K, Suzuki T, Fujiwake H. Simultaneous microdetermination of capsaicin and its four analogs by using high-performance liquid chromatography and gas chromatography-mass spectrometry. J. Chromatogr. 172: 303-311 (1979)
3. Reilly CA, Crouch DJ, Yost GS. Quantitative analysis of capsaicinoids in fresh peppers oleoresin capsicum and pepper spray products. J. Forensic Sci. 46: 502-509 (2001)
4. Chiang GH. HPLC analysis of capsaicins and simultaneous determination of capsaicins and pipeine by HPLCECD and UV. J. Food Sci. 51: 499-503 (1986)
5. Perucka I, Oleszek W. Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography. Food Chem. 71: 287-291 (2000)
6. th ed. Method 995.03. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2005)
7. Kim KS, Park JB, Kim SA. Quality characterisitics of gochujang prepared with Korean single-harvested pepper (Capsicum annuum L.). J. Korean Soc. Food Sci. Nutr. 36: 759-765 (2007)
8. Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin D. Effect of citrus concentrate on the physicchemical properties of gochujang. Korean J. Food Sci. Technol. 40: 626-632 (2008)
9. Kwon DJ. Quality improvement of gochujang using Cordyceps sp. Korean J. Food Sci. Technol. 36: 81-85 (2004)
10. Oh HI, Park JM. Changes in quality characteristics of traditional gochujang prepared with a meju of different fermentation period during aging. Korean J. Food Sci. Technol. 29: 1166-1174 (1997)
11. Reilly CA, Crouch DJ, Yost GS. Quantitative anlaysis of capsaicinoids in fresh peppers, oleoresin capsicum, and pepper spray products. J. Forensic Sci. 46: 502-509 (2001)
12. Ha J, Han KJ, Kim KJ, Jeong SW. Gas chromatographic analysis capsaicin in gochujang. J. AOAC Int. 91: 387-391 (2008)
13. Hawer W, Ha J, Hwang J, Nam Y. Effective separation and quantitative analysis of major heat principles in red pepper by gas chromatography. Food Chem. 49: 99-103 (1994)
14. Estella-Hermoso MA, Campanero MA, Mollinedo F, Blanco-Prieto MJ. Comparative study of A HPLC-MS assay versus an UHPLCMS/ MS for anti-tumoral alkyl lysophospholipid edelfosine determination in both biological samples and in lipid nanoparticulate systems J. Chromatogr. B. 877: 4035-4041 (2009)
15. Marin JM, Gracia-Lor E, Sancho JV, Lopez FJ, Hernandez, F. Application of ultra-high-pressure liquid chromatography-tandem mass spectrometry to the determination of multi-class pesticides in environmental and wastewater samples study of matrix effects. J. Chromatogr. A. 1216: 1410-1420 (2009)
16. Hoffman PG, Lego MC, Galetto WG. Separation and quantitation of red pepper major heat principles by reverse high performance liquid chromatography. J. Agr. Food Chem. 31: 1326-1330 (1983)
17. Saria A, Lembeck F, Skofitsch G. Determination of capsaicin analogues by high performance liquid chromatography. J. Chromatogr. 208: 41-46 (1981)