Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry英文电子书.pdf

Journal of Chromatography A, 1216 (2009) 2843–2847 Contents lists available at ScienceDirect Journal of Chromatography A j o u rn al h omepage: w w w. elsev /locate/chro ma Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry ∗ ˜ Araceli Pena-Alvarez , Erika Ramírez-Maya, Luís Ángel Alvarado-Suárez Facultad de Química, Departamento de Química Analítica, Universidad Nacional Autónoma de México, México, D.F., 04510, Mexico a r t i c l e i n f o a b s t r a c t Article history: A simple method for the analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid Received 24 June 2008 phase microextraction–gas chromatography–mass spectrometry has been developed. A novel device was Received in revised form 6 October 2008 designed for direct extraction solid phase microextraction in order to avoid damage to the fiber. The Accepted 14 October 2008 analysis was performed without derivatization for the gas chromatography–mass spectrometry analysis. Available online 18 October 2008 Selection fiber, extraction temperature, extraction time and pH, were optimized. The method was linear in the range 0.109–1.323 g/mL for capsaicin and 0.107–1.713 g/mL for dihydrocapsaicin with correlation Keywords: coefficient up to r = 0.9970 for both capsaicinoids. The precision of the method was less than 10%. The