Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spe
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Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry Tao Wu 1 & Xv Yuan 1 & Xiaoyu Wu 1 & Yong Tang 1 & Hongbin Lin 1 & Zhenming Che 1 & Wenhua Zhou 2 & Weili Li 1 Received: 24 April 2018 / Accepted: 26 July 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract A fast analytical method by direct analysis in real time ionization coupled to mass spectrometer (DART-MS/MS) has been developed for the estimate the capsaicin (CAP) and dihydrocapsaicin (DHCP) concentration in fermented pepper paste. Firstly, these mass fragmentation schemes of CAP and DHCP by DART-MS/MS are proposed, and compared with those of electrospray ionization source (ESI). After conducting a series of optimizations, the samples were extracted by a simple procedure using acetonitrile, the samples extracts were then directly evaluated by DART-MS/MS without chromatographic separation. A limit of detection (LOD) of 0.0234 and 0.0510 μg/mL was achieved for CAP and DHCP, respectively. The results obtained with the newly developed DART-MS/MS method are in good agreement with those by the conventional ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry method. The results showed that DART-MS/MS is a highthroughput tool for determination of CAP and DHCP concentration in food products. Keywords Capsaicin . Dihydrocapsaicin . Pepper . DART . ESI
Introduction Szechuan cuisine is one of the famous cuisines in China, and is also popular around the word, such as the USA, Canada, Brazil, Peru, and Europe (UK) (Wang 2017). It is characterized by its unique spicy flavor and rich taste. One of the basic seasoning used in the Szechuan cuisine is locally fermented pepper paste (FPP). FPP is a typical product of solid-state fermentation, which is considered an efficient process to improve the flavor of food. As the flowchart outlined in Fig. 1, the preparation of FPP mainly consists of two stages. First, fresh local varieties of red peppers (FRP) are washed, smashed, and soaked in brine, and make the salted peppers (SP). Next, the SP is allowed to undergo aerobic fermentation for about 40 days to make the FPP. The spicy taste in FPP is attributed to the lipophilic alkaloids known as capsaicinoids. Among the many natural capsaicinoids found in hot peppers, * Weili Li [email protected] 1
School of Food and Biotechnology, Xihua University, No.999 Jinzhou Road, Chengdu 610039, People’s Republic of China
2
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, People’s Republic of China
two compounds namely capsaicin (CAP) (trans-8-ethyl-Nvanillyl-6-nonenamide) and dihydrocapsaicin (DHCP) (8methyl-N-vanillylnonanamide) contribute to around 80–90% of the total pungency in most chili peppers (Eich 2008). Interest in capsaicinoids is based on its various biological properties beneficial to human health, such as great antioxidant effect, antitumor, anti-muta
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