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KMID : 1134820230520030336
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 3 p.336 ~ p.340
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HPLC Improvement for Spiciness Detection in Paprika Oleoresin
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Jo Seong-Min
Jeong Hyang-Yeon
Hong Seong-Jun
Yoon So-Jeong
Cho Sueng-Mok
Lee Yang-Bong
Shin Eui-Cheol
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Abstract
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In this study, capsaicin content analysis and method validation were conducted for each pepper sample including paprika oleoresin. Ethanol was used for capsaicin extraction, followed by high-performance liquid chromatography (HPLC) analysis. Capsaicin was not detected in the tested paprika varieties, whereas three types of oleoresin were identified. The contents of each pepper sample, except for that of paprika, were within the range 9.77∼443.10 mg/100 g. The results of the capsaicin method validation evaluation revealed that the r² values in the linearity of calibration curve in the three institutions were all over 0.99999, and the relative standard deviation was lower than 0.00001. The limit of detection ranged within 0.0008∼0.0013 mg/mL, the limit of quantification within 0.0026∼0.0040 mg/mL, and the recovery rates using paprika samples within 97.22∼101.96%. The results of the parameter validation indicated that the present method was reproducible and reliable for the HPLC analysis of capsaicin content.
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KEYWORD
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capsaicin, paprika oleoresin, spiciness, high performance liquid chromatography
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