Abstract
A reversed-phase argentation liquid chromatographic method has been achieved for the separation and determination of capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) in chili peppers. Capsaicinoids are determined on a C18 column with methanol–water (60:40, v/v) containing 0.03 mol L−1 silver nitrate as eluent and with ultraviolet detection at 280 nm. Three capsaicinoids are successfully separated from each other and from other interfering components by the high selectivity of reversed-phase argentation LC. The average recovery of the method is around 97%. Good reproducibility is obtained with relative standard deviations varying from 1.68 to 4.52%. The method was successfully applied to characterize and determine the capsaicin and dihydrocapsaicin in chili peppers.
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