Table 5.
Common chromatographic conditions used for capsaicinoid analysis.
| Matrix | Extraction Method | Measurement Method, Chromatographic Column | Sensitivity, mg L−1 or mg kg−1 Fruit Dry Weight | Reference |
|---|---|---|---|---|
| Peppers Capsicum annuum L. | ACN, mechanical shaking | RP-LC/MS-TOF/ESI−, pseudo-molecular ions [M-H]− 304.2 and 306.2 m/z. IS 4,5-dimethoxybenzyl)-4-methyloctamide, 250 × 4.6, 5 µm | 0.06 | [128] |
| Natural capsaicinoid mixture (capsaicin/dihydrocapsaicin 67:33) | C7H16/EtAOc/MeOH/H2O (1:1:1:1) | 1. Sequential centrifugal partition chromatography. 2. Nucleosil 100-5 C18 column (125 × 3 mm, 5 µm, UV 280 nm |
Preparative chemistry | [129] |
| Hot chilies, green peppers, red peppers, and yellow peppers | EtOH | HPLC-UV using a wavelength of 222 nm and a Betasil C18 150 × 4.6 mm, 3 μm column | 0.10 | [130] |
| Vegetable and waste oils | Immunoaffinity column, SPE loading solvent, 5 mL MeOH/H2O (5:95), washing solvent PBS, MeOH for elution | LC-ESI+-MS/MS, Hypersil Gold, 100 × 2.1 mm, 3.0 µm | 0.03 | [131] |
| Edible and crude vegetable oils | SPE C18, MeOH | IS capsaicin-d3, and dihydrocapsaicin-d3. RP-UPLC-ESI-MS/MS, ZORBAX Eclipse Plus C18 50 × 2.1 mm, 1.8 µm) | 0.5 | [132] |
| Austrian chili peppers | ACN/H2O (35:65) | UV and FLD λex 280 and λem 310 nm, UPLCTM BEH C18 50 × 2.1 mm, 1.7 μm | 0.136 | [133] |
| Brazilian Capsicum chinense Jacq. | MeOH sonication | UHPLC–DAD–APCI-MS/MS, Hypersil Gold C18 100 × 3 mm, 1.9 μm | 0.0027 | [134] |
| South Korean red peppers | MeOH/H2O (95:5), 80 °C 2 h | FLD λex 280 and λem 325 nm, Zorbax Eclipse XDB-C18 75 × 3 mm, 3.5 µm) | 0.06 | [135] |
SPE: Solid phase extraction. UPLC: Ultra-Performance Liquid-Chromatography.