Analysis of Capsaicinoids in Chilli Sauce with Ultra Fast Liquid Chromatography

Objective: In current study, quantification of the capsaicinoids in chilli sauces based on a sensitive ultra fast liquid chromatography method and derivatization with dansyl chloride (DNS-Cl) was described. Capsaicinoids are biosynthesized as secondary metabolites by chilli sauces. The major components of capsaicinoids are capsaicin (CPS) and dihydrocapsaicin (DCPS). Methods: Phenol groups within the CPS and DCPS are suitable for derivatization reaction using DNS-Cl (chemically named as 5-(dimethylamino) naphthalene-1-sulfonyl chloride) at pH 10 with 0.5 M sodium bicarbonate which leads formation of a derivative highly fluorescent properties that can be measured at 520 nm following excitation at 360 nm wavelength. Separation of the compounds was conducted on a chromatographic system having a mobile phase formed by a combination of acetic acid (0.5 M, pH 7.0 with NaOH) solution and acetonitrile under solvent programming on a consistent flow rate of 0.4 mL. min-1 using a C18 column.Results: Method validation was evaluated as per the regulations described in International Conference on Harmonization Guidelines. The calibration graph for CPS and DCPS was linear between 0.2 and 200 mu g mL-1.Conclusion: The proposed analytical procedure represents a simple, time and cost effective method with a suitable selectivity regarding quantification of capsaicinoids in chilli sauces.

Automated summary

This study presents a method for quantification of capsaicinoids in chilli sauces using a sensitive ultra fast liquid chromatography method and derivatization with dansyl chloride. The proposed method is simple, time and cost effective, and has suitable selectivity for quantification of capsaicinoids in chilli sauces.