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

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Abstract

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 0.0510 μg/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.

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Funding Sources

This work was supported by the key Scientific Research Fund Project of Xihua University (Z1620516, Z1620515), the Talents Plan of Xihua University (0220170105, 21030031), General Financial Grant from the China Postdoctoral Science Foundation (2017M611168), the “Chunhui Plan” of Ministry of Education of China (Z2017061, Z2017092), the Key Project of Sichuan Province Education Department (18ZA0456), the Research on Modern Production Technology Integration of Szechuan Cuisine Seasoning (2016-XT00-00031-NC, 2015-HM02-00066-SF, and 2017NZ0002), and the Science & Technology Innovation Talents of Hunan Province, China (2017TP1021kc1704007).

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Authors and Affiliations

  1. School of Food and Biotechnology, Xihua University, No.999 Jinzhou Road, Chengdu, 610039, People’s Republic of China

    Tao Wu, Xv Yuan, Xiaoyu Wu, Yong Tang, Hongbin Lin, Zhenming Che & Weili Li

  2. Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, People’s Republic of China

    Wenhua Zhou

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  1. Tao Wu
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  2. Xv Yuan
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  3. Xiaoyu Wu
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  4. Yong Tang
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  5. Hongbin Lin
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  6. Zhenming Che
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  7. Wenhua Zhou
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  8. Weili Li
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Correspondence to Weili Li.

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Tao Wu declares that he has no conflict of interest. Xv Yuan declares that he has no conflict of interest. Xiaoyu Wu declares that he has no conflict of interest. Yong Tang declares that he has no conflict of interest. Hongbin Lin declares that he has no conflict of interest. Zhenming Che declares that he has no conflict of interest. Wenhua Zhou declares that he has no conflict of interest. Weili Li declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Wu, T., Yuan, X., Wu, X. et al. Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry. Food Anal. Methods 12, 32–40 (2019). https://doi.org/10.1007/s12161-018-1334-7

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  • DOI: https://doi.org/10.1007/s12161-018-1334-7

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