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
收藏
页码：32 / 40
页数：9
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