Simultaneous Determination of Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin in Capsicum Fruit by Gas Chromatography

Abstract

A new simple gas chromatographic method for the simultaneous determination of capsaicin, dihydrocapsaicin and nordihydrocapsaicin in capsicum fruit was developed. The three components extracted from capsicum fruit could be completely separated on a 3% Apiezon grease L column. Quantitative analysis could be achieved by the peak area ratio method using methyl arachidate as an internal standard. The results obtained by this method were in good accord with those obtained by mass chromatography.