Rapid Method for the Determination of Capsaicin and Dihydrocapsaicin in Gochujang Using Ultra-High-Performance Liquid Chromatography

Abstract

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 2 mm id, particle size 2 m), 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 g/g for capsaicin and 0.05 and 0.16 g/g for dihydrocapsaicin. The calibration graphs for capsaicin and dihydrocapsaicin were linear from 0.2 to 10.0 g/mL for u-HPLC. The interday and intraday precisions (RSD values) were <6.27.

Recognition-Enabled Automated Analyte Identification via 19F NMR

“…It is known that the major active components accounting for the spicy flavor are capsaicin and dihydrocapsaicin . LC–MS is usually required to distinguish between these two analytes of high structural similarity . However, the need for chromatographic separation may hamper their application in high-throughput sample analysis.…”

“…83 LC−MS is usually required to distinguish between these two analytes of high structural similarity. 84 However, the need for chromatographic separation may hamper their application in high-throughput sample analysis. The analysis of capsaicin and dihydrocapsaicin standards demonstrated the ability of 1c to identify the remote structural difference that is five carbons from the binding site (Figure 4E,F), making it a preferable probe for distinguishing between analogous analytes and isomers.…”

The influence of a carrier food on the perceived spiciness of chili pepper sauce

“…The CAP and DHCAP content in the samples was determined using a u‐HPLC system according to the methodology of Ha et al (2010). The elution solvent, which included acetonitrile‐1% acetic acid in distilled water, was used for the u‐HPLC mobile phase; the flow rate was set at 0.6 ml/min.…”