Construction of on-line supercritical fluid extraction with reverse phase liquid chromatography–tandem mass spectrometry for the determination of capsaicin

作     者：Naoki Hamada Yuki Hashi Satoshi Yamaki Yanli Guo Lin Zhang Haifang Li Jin-Ming Lin 

作者机构：Beijing Key Laboratory of Microanalytical Methods and Instrumentation MOE Key Laboratory of Bioorganic Phosphorous Chemistry & Chemical BiologyDepartment of Chemistry Tsinghua University China MS Center Shimadzu (China) Co. Beijing Branch 

出 版 物：《Chinese Chemical Letters》 (中国化学快报（英文版）)

年 卷 期：2019年第30卷第1期

页      面：99-102页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 07[理学] 08[工学] 070302[理学-分析化学] 0703[理学-化学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by the National Natural Science Foundation of China (No. 21621003) 

主　　题：Supercritical fluid extraction Liquid chromatography-mass spectrometry Column-switching system Capsaicin 

摘      要：A novel on-line system composed of supercritical fluid extraction(SFE), dilution line and reverse phase liquid chromatography/mass spectrometry(RPLC/MS) was constructed for on-line extraction and reverse phase separation of some fat-soluble components in foods. Three columns including a trap column,concentration column and analytical column were used for trapping the fat-soluble components, on-line enrichment and reverse phase separation, respectively. Capsaicinoids were on-line extracted by a CO_2 supercritical fluid, then concentrated and separated by using the C_(18) columns, finally detected by mass spectrometry(MS). Capsaicin eluted at 10.1 min and limit of detection(LOD, S/N=3) for the standard solution is 0.55pg. The linearity was calculated with a value of coefficient of determination(R^2)≥0.998 in the range of 1.1–8.5 ng. Concentrations of capsaicin in the green, yellow, and red bell peppers were determined to be 60.33 ng/g, 31.79 ng/g, 35.38ng/g, respectively.