Determination of capsaicinoids in foods using ultra high performance liquid chromatography

Autor:	Dongwon Seo, Ho-Moon Seog, You-Shin Shim, Masahito Ito, Hiroaki Nakagawa, Hye-Young Seo, Jaeho Ha
Rok vydání:	2010
Předmět:	Detection limit chemistry.chemical_compound Chromatography Chemistry Capsaicin Calibration curve Analytical chemistry Particle size Ultra high performance Applied Microbiology and Biotechnology Food Science Biotechnology Dihydrocapsaicin
Zdroj:	Food Science and Biotechnology. 19:1005-1009
ISSN:	2092-6456 1226-7708
DOI:	10.1007/s10068-010-0141-8
Popis:	A sensitive, precise, and specific ultra high performance liquid chromatographic (u-HPLC) method was developed for the analysis of capsaicin in foods. The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The u-HPLC separation was performed on a reversed column C18 (particle size 2 μm, i.d. 2 mm, length 50 mm, followed by fluorescence detection-excitation 280 nm, emission 325 nm). The recovery of capsaicin in gochujang was more than 91%, and the detection limit and lower determination limit of u-HPLC analysis were 0.054 and 0.163 μg/mL for capsaicin and 0.053 and 0.160 μg/mL for dihydrocapsaicin, respectively. The calibration graph for capsaicin and dihydrocapsaicin was linear from 0.2 to 10.0 μg/mL for u-HPLC analysis. The inter-day and intra-day precisions (relative standard deviations) were
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::69f7358ff97e0d6fc4d7acf6a84a240e https://doi.org/10.1007/s10068-010-0141-8 Zobrazit plný text záznamu Full text from SpringerLink