PMID- 36173311
OWN - NLM
STAT- MEDLINE
DCOM- 20230303
LR  - 20230303
IS  - 1944-7922 (Electronic)
IS  - 1060-3271 (Linking)
VI  - 106
IP  - 2
DP  - 2023 Mar 1
TI  - Separation of Nonivamide and Capsaicin by Ultrahigh-Performance Liquid 
      Chromatography for Routine Analysis of Capsaicinoids in Capsicum Products.
PG  - 464-471
LID - 10.1093/jaoacint/qsac115 [doi]
AB  - BACKGROUND: Baseline separation of nonivamide (NON) and capsaicin (CAP) has not 
      been achieved by using the existing liquid chromatography (LC) methods for the 
      capsaicinoid analysis. This could lead to large errors in the determination of 
      capsaicinoids for capsicum products. OBJECTIVE: The development of an 
      ultrahigh-performance liquid chromatography (UHPLC) method that simultaneously 
      separates NON and CAP as well as other capsaicinoids for the routine analysis of 
      capsaicinoids in capsicum products. METHOD: Capsaicinoids were separated on a 
      Waters CORTECSTM T3 Column (2.1 mm i.d. x 150 mm, 1.6 mum particle size) that was 
      maintained at 45 degrees C on a UHPLC system with a 3-step gradient elution using a 
      binary mobile phase system consisting of water and acetonitrile. Florescence 
      detection was set at 280 nm excitation wavelength and 325 nm emission wavelength. 
      RESULTS: The UHPLC method was able to simultaneously separate NON and CAP, with a 
      minimum resolution of 1.5, as well as other seven capsaicinoids with a total run 
      time of 27 min. Method selectivity, robustness, accuracy, and precision were 
      evaluated, and excellent performance was achieved. CONCLUSIONS: The UHPLC method 
      for NON and CAP and other seven capsaicinoids has been successfully developed and 
      found suitable for the routine analysis of capsaicinoids. HIGHLIGHTS: For the 
      first time, NON and CAP are well separated (Rs >1.5) in a 27 min LC separation. 
      This UHPLC method offers a suitable solution for the determination of nine 
      capsaicinoids in QC labs.
CI  - (c) The Author(s) 2022. Published by Oxford University Press on behalf of AOAC 
      INTERNATIONAL. All rights reserved. For permissions, please email: 
      journals.permissions@oup.com.
FAU - Yang, Jinchuan
AU  - Yang J
AUID- ORCID: 0000-0003-0271-9134
AD  - Waters Corporation, 34 Maple Street, Milford, MA 01757, USA.
FAU - Pointer, Ben
AU  - Pointer B
AD  - Eurofins Nutrition Analysis Center, 2200 Rittenhouse Street Suite 150, Des 
      Moines, IA 50321, USA.
FAU - Rainville, Paul
AU  - Rainville P
AD  - Waters Corporation, 34 Maple Street, Milford, MA 01757, USA.
LA  - eng
PT  - Journal Article
PL  - England
TA  - J AOAC Int
JT  - Journal of AOAC International
JID - 9215446
RN  - S846B891OR (nonivamide)
RN  - S07O44R1ZM (Capsaicin)
RN  - 059QF0KO0R (Water)
RN  - 76-22-2 (Camphor)
RN  - 1490-04-6 (Menthol)
SB  - IM
MH  - *Capsaicin/analysis
MH  - *Capsicum/chemistry
MH  - Chromatography, Liquid
MH  - Water
MH  - Camphor/analysis
MH  - Menthol/analysis
MH  - Vegetables
MH  - Chromatography, High Pressure Liquid/methods
EDAT- 2022/09/30 06:00
MHDA- 2023/03/04 06:00
CRDT- 2022/09/29 10:06
PHST- 2022/06/29 00:00 [received]
PHST- 2022/09/06 00:00 [revised]
PHST- 2022/09/16 00:00 [accepted]
PHST- 2022/09/30 06:00 [pubmed]
PHST- 2023/03/04 06:00 [medline]
PHST- 2022/09/29 10:06 [entrez]
AID - 6730722 [pii]
AID - 10.1093/jaoacint/qsac115 [doi]
PST - ppublish
SO  - J AOAC Int. 2023 Mar 1;106(2):464-471. doi: 10.1093/jaoacint/qsac115.