Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay

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作者：

Perkins, Brian

Bushway, Rodney

Guthrie, Kelly

Fan, Titan

Stewart, Bonnie

Prince, Alison

Williams, Mark

机构：

[1] University of Maine, Dept. of Food Sci. and Hum. Nutr., Orono, ME 04469, United States

[2] Beacon Analytical Systems, Portland, ME 04103, United States

[3] Bangor High School, Bangor, ME 04401, United States

来源：

| 1600年 / AOAC International卷 / 85期

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摘要：

Two simple and rapid methods were developed to monitor pungency of salsa in production. Capsaicin (C) and dihydrocapsaicin (DHC) were quantitated in 17 commercially available tomato-based salsas by enzyme immunoassay (EIA) and liquid chromatography (LC) with fluorescent detection. Samples were extracted with methanol and the extracts were subjected to solid-phase extraction (SPE) using polystyrene-divinylbenzene columns. Analysis of SPE eluates showed good correlation (r2 = 0.953) between LC and EIA, with a slightly high bias for EIA. Salsa fortified with C and DHC from 0.118 to 103.2 μg/g resulted in recoveries of 90-112% (C) and 76-97% (DHC). Limits of detection by LC were 0.1 μg/g for each capsaicinoid and 0.1 μg/g by EIA for total capsaicinoids. The LC on-column response was linear from 0.2 to 100 ng for both C and DHC, whereas the working range for EIA was 0.1-2.0 ppm. Pungency varied between different salsa brands labeled mild, medium, and hot.

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