Table 1.
MS-based determinations of capsaicin in food and biological matrix.
| Analytical method | Matrix | Analyte | Reference |
|---|---|---|---|
| GC-MS | Chili powder, chili sauce, and chili-flavored potato chips | Capsaicin | (30) |
| GC-qMS | Five different types of Capsicum | Capsaicin, dihydrocapsaicin, phenolic acids | (31) |
| GC-qMS, GC-TOF-MS, GC-FID | Capsicum at different ripening stages | Capsaicins, amino acids, organic acids, sugars, sugar alcohols, free phenolic acids, carotenes, phytosterols, polyphenols, tocopherols, and volatile fatty acids | (33) |
| LC-MS/MS | Human and porcine hepatocyte components and a human lung cancer cell line (A549) | Capsaicin, dihydrocapsaicin and their metabolites | (34) |
| UPLC Q-Orbitrap HRMS/MS | Human liver microsomes | 19 phase I metabolites and 13 GSH complexes of capsaicin | (35) |
| UHP-MS/MS | Gutter oil | Capsaicin, dihydrocapsaicin and n-vaninoamide | (36) |
| DART-TOF-MS | 46 varieties of Capsicum and their seeds | Capsaicin | (37) |
| MALDI-MS | Perfume and herbs | Capsaicin | (38) |
| IR-MALDI-MS | Mouse brain and Danaus plexippus caterpillar sections | Capsaicin, dihydrocapsaicin and their metabolites | (39) |
| TD-CFI-MS | Chips, crisps, spicy peanuts, spicy vicia faba, spicy kelp silk, chili powder, sesame paste, peanut butter, sunflower seed oil, capsicol, mushroom sauce, medical tape, Guanjie zhitonggao patch, Shexiang zhentonggao patch, Lajiao fengshigao patch, and Shidishui tincture | Capsaicin | (40) |