Journal
FOOD CHEMISTRY
Volume 119, Issue 3, Pages 1228-1232Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.08.045
Keywords
Capillary electrophoresis; Mixed surfactant system; Capsaicin; Dihydrocapsaicin
Funding
- National Natural Science Foundation of China [30901826]
- Natural Science Fund of Guangdong Province [9451051501002526]
- Southern Medical University [B1000373]
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An easy, rapid, sensitive, and cheap capillary electrophoresis (CE) method based a mixed surfactant system formed by sodium dodecyl sulphate (SIDS) and polyoxyethylene sorbitan monolaurate (Tween 20) as modifier in the buffer was reported. Quantitative analysis of capsaicin and dihydrocapsaicin in Capsicum anuum, pepper sauce and porous capsicum plaster was demonstrated. After conducting a series of optimisations, baseline separation was obtained for the analytes within 5 min under the optimum conditions (15 mM sodium tetra borate-0.05% (v/v) Tween 20-2.2 mM SDS buffer (pH 10.1), 20 kV voltage, 214 nm UV detection). The method resulted in excellent linearity, with r(2) of regression equation of 0.9994 and 0.9996 for capsaicin and dihydrocapsaicin, respectively. Recoveries were in the range 90-107% and 92-109% for capsaicin and dihydrocapsaicin. respectively. (C) 2009 Elsevier Ltd. All rights reserved.
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