Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry

被引：14

作者：

Wu, Tao ^{[1
]}

Yuan, Xv ^{[1
]}

Wu, Xiaoyu ^{[1
]}

Tang, Yong ^{[1
]}

Lin, Hongbin ^{[1
]}

Che, Zhenming ^{[1
]}

Zhou, Wenhua ^{[2
]}

Li, Weili ^{[1
]}

机构：

[1] Xihua Univ, Sch Food & Biotechnol, 999 Jinzhou Rd, Chengdu 610039, Sichuan, Peoples R China

[2] Cent South Univ Forestry & Technol, Hunan Key Lab Proc Food Special Med Purpose, Changsha, Hunan, Peoples R China

来源：

FOOD ANALYTICAL METHODS | 2019年 / 12卷 / 01期

基金：

中国博士后科学基金;

关键词：

Capsaicin; Dihydrocapsaicin; Pepper; DART; ESI; L; CHROMATOGRAPHY; LEAVES;

D O I：

10.1007/s12161-018-1334-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A fast analytical method by direct analysis in real time ionization coupled to mass spectrometer (DART-MS/MS) has been developed for the estimate the capsaicin (CAP) and dihydrocapsaicin (DHCP) concentration in fermented pepper paste. Firstly, these mass fragmentation schemes of CAP and DHCP by DART-MS/MS are proposed, and compared with those of electrospray ionization source (ESI). After conducting a series of optimizations, the samples were extracted by a simple procedure using acetonitrile, the samples extracts were then directly evaluated by DART-MS/MS without chromatographic separation. A limit of detection (LOD) of 0.0234 and 0.0510g/mL was achieved for CAP and DHCP, respectively. The results obtained with the newly developed DART-MS/MS method are in good agreement with those by the conventional ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry method. The results showed that DART-MS/MS is a high-throughput tool for determination of CAP and DHCP concentration in food products.

引用

页码：32 / 40

页数：9

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