Determination of Capsaicinoid Components with RP-HPLC Method
SUN Jin_ping 1,YANG Geng_liang 1,2 ,CHEN Yi 2,SONG Xiu_rong 1 (1.College of Chemistry and Environmental Science,Hebei University,Baoding 071002,China; 2. Center for Molecular Science, Institute of Chemistry,Chinese Academy of Science,Beijing 100
The RP-HPLC method was established for the determination of the total amounts of three capsaicinoid components in samples of purificated capsaicinoid and not purificated capsaicinoid. The experiments were carried out under the following conditions: Column,YMC ODS ( 250 mm × 4.6 mm i.d.,5 μm);Column temperature, 40 ℃; Mobile phase, a mixture of mothanol and 0.1 % H 3PO 4(75+25); Flow rate, 0.6 mL/min and UV detector, 280 nm. The average recovery of capsaicinoid was 96.7 % (RSD=2.97 % ).