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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-01

AUTHORS

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

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. More... »

PAGES

1-9

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12161-018-1334-7

DOI

http://dx.doi.org/10.1007/s12161-018-1334-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1106905728


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