Advertisement

Food Analytical Methods

, Volume 12, Issue 1, pp 32–40 | Cite as

Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry

  • Tao Wu
  • Xv Yuan
  • Xiaoyu Wu
  • Yong Tang
  • Hongbin Lin
  • Zhenming Che
  • Wenhua Zhou
  • Weili LiEmail author
Article

Abstract

A fast analytical method by direct analysis in real time ionization coupled to mass spectrometer (DART-MS/MS) has been developed for the estimate the capsaicin (CAP) and dihydrocapsaicin (DHCP) concentration in fermented pepper paste. Firstly, these mass fragmentation schemes of CAP and DHCP by DART-MS/MS are proposed, and compared with those of electrospray ionization source (ESI). After conducting a series of optimizations, the samples were extracted by a simple procedure using acetonitrile, the samples extracts were then directly evaluated by DART-MS/MS without chromatographic separation. A limit of detection (LOD) of 0.0234 and 0.0510 μg/mL was achieved for CAP and DHCP, respectively. The results obtained with the newly developed DART-MS/MS method are in good agreement with those by the conventional ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry method. The results showed that DART-MS/MS is a high-throughput tool for determination of CAP and DHCP concentration in food products.

Keywords

Capsaicin Dihydrocapsaicin Pepper DART ESI 

Notes

Funding Sources

This work was supported by the key Scientific Research Fund Project of Xihua University (Z1620516, Z1620515), the Talents Plan of Xihua University (0220170105, 21030031), General Financial Grant from the China Postdoctoral Science Foundation (2017M611168), the “Chunhui Plan” of Ministry of Education of China (Z2017061, Z2017092), the Key Project of Sichuan Province Education Department (18ZA0456), the Research on Modern Production Technology Integration of Szechuan Cuisine Seasoning (2016-XT00-00031-NC, 2015-HM02-00066-SF, and 2017NZ0002), and the Science & Technology Innovation Talents of Hunan Province, China (2017TP1021kc1704007).

Compliance of Ethical Standards

Conflict of Interest

Tao Wu declares that he has no conflict of interest. Xv Yuan declares that he has no conflict of interest. Xiaoyu Wu declares that he has no conflict of interest. Yong Tang declares that he has no conflict of interest. Hongbin Lin declares that he has no conflict of interest. Zhenming Che declares that he has no conflict of interest. Wenhua Zhou declares that he has no conflict of interest. Weili Li declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.

References

  1. Al Othman ZA, Ahmed YB, Habila MA, Ghafar AA (2011) Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules 16:8919CrossRefGoogle Scholar
  2. Bernal MA, Calderon AA, Pedreno MA, Munoz R, Barcelo AR, Caceres FMD (1993) Capsaicin oxidation by peroxidase from Capsicum annuum (variety Annuum) fruits. J Agric Food Chem 83:151–159Google Scholar
  3. Borges DL, Sturgeon RE, Welz B, Curtius AJ, Mester Z (2009) Ambient mass spectrometric detection of organometallic compounds using direct analysis in real time. Anal Chem 81:9834–9839CrossRefGoogle Scholar
  4. Busman M, Maragos CM (2015) Determination of T-2 and HT-2 toxins from maize by direct analysis in real time mass spectrometry. World Mycotoxin J 8:489–497CrossRefGoogle Scholar
  5. Cody RB, Laramée JA, Durst HD (2005) Versatile new ion source for the analysis of materials in open air under ambient conditions. Anal Chem 77:2297CrossRefGoogle Scholar
  6. Davis CB, Markey CE, Busch MA, Busch KW (2007) Determination of capsaicinoids in habanero peppers by chemometric analysis of UV spectral data. J Agric Food Chem 55:5925–5933CrossRefGoogle Scholar
  7. Eich E (2008) Solanaceae and Convolvulaceae: secondary metabolites: biosynthesis, chemotaxonomy, biological and economic significance (a handbook). Springer Science & Business Media, BerlinCrossRefGoogle Scholar
  8. Hajslova J, Cajka T, Vaclavik L (2011) Challenging applications offered by direct analysis in real time (DART) in food-quality and safety analysis. TrAC Trends Anal Chem 30:204–218CrossRefGoogle Scholar
  9. Kaczyński P (2017) Clean-up and matrix effect in LC-MS/MS analysis of food of plant origin for high polar herbicides. Food Chem 230:524–531CrossRefGoogle Scholar
  10. Kerpel dos Santos M, Gleco E, Davidson JT, Jackson GP, Pereira Limberger R, Arroyo LE (2018) DART-MS/MS screening for the determination of 1,3-dimethylamylamine and undeclared stimulants in seized dietary supplements from Brazil. Forensic Chem 8:134–145CrossRefGoogle Scholar
  11. Krajewska AM, Powers JJ (1987) Gas chromatography of methyl derivatives of naturally occurring capsaicinoids. J Chromatogr A 409:223–233CrossRefGoogle Scholar
  12. Lu M, Ho C-T, Huang Q (2017a) Extraction, bioavailability, and bioefficacy of capsaicinoids. J Food Drug Anal 25:27–36CrossRefGoogle Scholar
  13. Lu Z, Fang N, Zhang Z, Wang B, Hou Z, Lu Z, Li Y (2017b) Simultaneous determination of five neonicotinoid insecticides in edible fungi using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Food Anal Methods 11:1086–1094CrossRefGoogle Scholar
  14. Luo X-J, Peng J, Li Y-J (2011) Recent advances in the study on capsaicinoids and capsinoids. Eur J Pharmacol 650:1–7CrossRefGoogle Scholar
  15. Nilles JM, Connell TR, Durst HD (2010) Thermal separation to facilitate Direct Analysis in Real Time (DART) of mixtures. Analyst 135:883CrossRefGoogle Scholar
  16. Rajchl A, Fernández Cusimamani E, Prchalová J, Ševčík R, Čížková H, Žiarovská J, Hrdličková M (2018) Characterisation of yacon tuberous roots and leaves by DART-TOF/MS. Int J Mass Spectrom 424:27–34CrossRefGoogle Scholar
  17. Reilly CA, Crouc DJ, Yost GS, Fatah AA (2001) Determination of capsaicin, dihydrocapsaicin, and nonivamide in self-defense weapons by liquid chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry. J Chromatogr A 912:259–267CrossRefGoogle Scholar
  18. Ryu W-K, Kim H-W, Kim G-D, Rhee H-I (2017) Rapid determination of capsaicinoids by colorimetric method. J Food Drug Anal 25:798–803CrossRefGoogle Scholar
  19. Schweiggert U, Carle R, Schieber A (2006) Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Anal Chim Acta 557:236–244CrossRefGoogle Scholar
  20. Wang S-T (2017) When Chinese cuisine meets western wine. Int J Gastronomy Food Sci 7:32–40CrossRefGoogle Scholar
  21. Xu B, Zhang DY, Liu ZY, Zhang Y, Liu L, Li L, Liu CC, Wu GH (2015a) Rapid determination of 1-deoxynojirimycin in Morus alba L. leaves by direct analysis in real time (DART) mass spectrometry. J Pharm Biomed Anal 114:447–454CrossRefGoogle Scholar
  22. Xu B et al (2015b) Rapid determination of 1-deoxynojirimycin in Morus alba L. leaves by direct analysis in real time (DART) mass spectrometry. J Pharm Biomed Anal 114:447CrossRefGoogle Scholar
  23. Yang HJ, Lee YS, Choi IS (2018) Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties. J Food Sci Technol 55:792–801CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Tao Wu
    • 1
  • Xv Yuan
    • 1
  • Xiaoyu Wu
    • 1
  • Yong Tang
    • 1
  • Hongbin Lin
    • 1
  • Zhenming Che
    • 1
  • Wenhua Zhou
    • 2
  • Weili Li
    • 1
    Email author
  1. 1.School of Food and BiotechnologyXihua UniversityChengduPeople’s Republic of China
  2. 2.Hunan Key Laboratory of Processed Food for Special Medical PurposeCentral South University of Forestry and TechnologyChangshaPeople’s Republic of China

Personalised recommendations