Development and validation of an analytical method for the quantification of capsanthin in chili peppers and products by high-performance liquid chromatography

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-10 DOI:10.1007/s00217-024-04541-9

Shini Yang, Xue Wang, Xuan Huang, Xiaojun Liao, Zhenzhen Xu

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Abstract

Capsanthin is a natural red–orange pigment present in red paprika and has been proven to have various health benefits. The rising consumption of chili peppers and the global demand of natural color promote the need for capsanthin quantification analysis. In the present study, a high-performance liquid chromatography method was developed for the analysis of capsanthin in chili peppers and their products. The chromatographic and extraction parameters were optimized. The concentration of capsanthin ranged from 0.5 to 200 mg/L which showed good linearity (R² > 0.99). The LOD and LOQ of samples ranged from 0.014 to 0.092 mg/kg and 0.049–0.12 mg/kg, respectively. The recovery experiment (recovery rate 84.79–103.55%, RSD 1.64–9.27%) and interlaboratory test (the RSD of repeatability and reproducibility was in the range of 3.11–4.06% and 4.66–5.52%, respectively) demonstrated good accuracy, precision, repeatability, and reproducibility of the proposed method. The results indicate that the developed method will be a valuable tool for routine analysis of capsanthin in chili peppers and their products.

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利用高效液相色谱法开发和验证辣椒及其制品中辣椒素的定量分析方法

辣椒素是一种存在于红辣椒中的天然橙红色色素，已被证实具有多种健康益处。辣椒消费量的增加和全球对天然色素的需求促进了对辣椒素定量分析的需求。本研究开发了一种高效液相色谱法，用于分析辣椒及其制品中的辣椒红色素。对色谱和提取参数进行了优化。辣椒素的浓度范围为 0.5 至 200 mg/L，线性关系良好（R2 为 0.99）。样品的最低检出限（LOD）和最低检测限（LOQ）分别为 0.014 至 0.092 mg/kg 和 0.049-0.12 mg/kg。回收试验（回收率为84.79%～103.55%，RSD为1.64%～9.27%）和实验室间检测（重复性和重现性的RSD分别为3.11%～4.06%和4.66%～5.52%）表明该方法具有良好的准确度、精密度、重复性和重现性。结果表明，所开发的方法将成为辣椒及其制品中辣椒素常规分析的重要工具。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.