Development and experimental application of an HPLC procedure for the determination of capsaicin and dihydrocapsaicin in serum samples from human subjects

被引：11

作者：

Hartley T. ^{[1
]}

Stevens B. ^{[1
]}

Ahuja K.D.K. ^{[1
]}

Ball M.J. ^{[1
]}

机构：

[1] School of Human Life Sciences, University of Tasmania, Launceston

来源：

Indian Journal of Clinical Biochemistry | 2013年 / 28卷 / 4期

关键词：

Capsaicin; Dihydrocapsaicin; HPLC; Post oral dose; Serum levels;

D O I：

10.1007/s12291-013-0297-0

中图分类号：

学科分类号：

摘要：

Total capsaicins are extracted from 2 mL aliquots of serum or plasma using methyl-isobutyl ketone, evaporation of the extract to dryness and reconstitution with 200 μL of acetonitrile. The HPLC mobile phase is 40:60 water:acetonitrile. The absorbance of the eluent is monitored at 205 nm. Standardisation uses a known mixture of pure capsaicin and dihydrocapsaicin. Accuracies are 98.9 and 100.6 % for capsaicin and dihydrocapsaicin respectively. Inter batch reproducibility for both is 15 %. The limits of detection are 2.6 and 3.8 ng/mL for capsaicin and dihydrocapsaicin respectively. Analyses of sera obtained previously from human subjects who had eaten chilli containing meals showed that in those that absorbed capsaicins (N = 30) then the median, mean and SD of their serum capsaicin were: 13.4, 18.9 and 16.3 ng/mL. The corresponding data for those sera (N = 13) that had measurable levels of dihydrocapsaicin were: 6.9, 7.5 and 3.6 ng/mL. This procedure is suitable for use in prospective studies of the metabolism of orally ingested chilli. © 2013 Association of Clinical Biochemists of India.

引用

页码：329 / 335

页数：6

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