TITLE

Quantitative determination of capsaicinoids by liquid chromatography-electrospray mass spectrometry

AUTHOR(S)
Thompson, Robert Q.; Phinney, Karen W.; Welch, Michael J.; White V., Edward
PUB. DATE
April 2005
SOURCE
Analytical & Bioanalytical Chemistry;Apr2005, Vol. 381 Issue 7, p1441
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Eight naturally occurring capsaicinoids have been determined inCapsicumby use of high-purity standards, with norcapsaicin as an internal standard. The solid standards were rigorously checked for purity. The sensitivity of electrospray ionization (ESI), atmospheric-pressure chemical ionization (APCI), and coordination ion-spray (CIS; with silver) toward the capsaicinoids were measured and compared. The highest sensitivity was found for positive-ion ESI. Method validation of the liquid chromatography-ESI-mass spectrometry (LC-ESI-MS) determination is reported, including tests for repeatability (4%), detection limit (5 pg injected), linear range (20-6 ng injected), quantitation (excellent linearity;<2% relative standard deviation), and recovery (99-103%). The major and minor capsaicinoids in a commercial plant extract and in chili pepper fruits were quantified.
ACCESSION #
16700410

 

Related Articles

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics