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Separation and Quantitative Analysis of Capsaicinoids in Chili Peppers by Reversed-Phase Argentation LC

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An Erratum to this article was published on 20 August 2009

Abstract

A reversed-phase argentation liquid chromatographic method has been achieved for the separation and determination of capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) in chili peppers. Capsaicinoids are determined on a C18 column with methanol–water (60:40, v/v) containing 0.03 mol L−1 silver nitrate as eluent and with ultraviolet detection at 280 nm. Three capsaicinoids are successfully separated from each other and from other interfering components by the high selectivity of reversed-phase argentation LC. The average recovery of the method is around 97%. Good reproducibility is obtained with relative standard deviations varying from 1.68 to 4.52%. The method was successfully applied to characterize and determine the capsaicin and dihydrocapsaicin in chili peppers.

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Acknowledgment

This work was supported by Grant 20136020 from the National Natural Science Foundation of China.

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Authors and Affiliations

  1. Engineering Research Center of Bio-Process (Hefei University of Technology), Ministry of Education, 230009, Hefei, Anhui, People’s Republic of China

    Risheng Jin, Jian Pan, Huiming Xie & Beibei Zhou

  2. Anhui Provincial Center for Disease Control and Prevention, 230061, Hefei, Anhui, People’s Republic of China

    Xiaoxiao Xia

Authors
  1. Risheng Jin
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  2. Jian Pan
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  3. Huiming Xie
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  4. Beibei Zhou
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  5. Xiaoxiao Xia
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Corresponding author

Correspondence to Risheng Jin.

Additional information

An erratum to this article can be found at http://dx.doi.org/10.1365/s10337-009-1310-x

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Jin, R., Pan, J., Xie, H. et al. Separation and Quantitative Analysis of Capsaicinoids in Chili Peppers by Reversed-Phase Argentation LC. Chroma 70, 1011–1013 (2009). https://doi.org/10.1365/s10337-009-1248-z

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  • DOI: https://doi.org/10.1365/s10337-009-1248-z

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