Liquid Chromatographic Method for Determining Capsaicinoids in Capsicums and Their Extractives: Collaborative Study

Abstract

Abstract Sixteen laboratories participated in an AOAC–American Spice Trade Association (ASTA) collaborative study of a liquid chromatographic (LC) method for determining capsaicinoids in capsicums and their extractives. Capsicums are extracted with ethanol by refluxing and then filtered. Capsaicinoids in the filtrate are separated by re- versed-phase LC and detected spectrophotometri� cally with external standard quantitation. Participants analyzed 6 ground capsicum and 3 oleoresin products as 12 samples from a mixed scheme of blind duplicates and Youden matched pairs. Average repeatability and reproducibility standard deviations (sr and sR, respectively) and average relative standard deviations (RSDr and RSDR, respectively) for ground red pepper were as follows: sr, 610 Scoville heat units (SHU); sR, 1730 SHU; RSDr, 1.7%; RSDR, 4.9%. For ground chili peppers, the values were sr, 60 SHU; sR, 160 SHU; RSDr, 4.0%; RSDR, 10.6%. For oleoresin red pepper, the averages were sr, 46820 SHU; sR, 54990 SHU; RSDr, 8.5%; RSDR, 11.2%. The LC method has been adopted first action by AOAC INTERNATIONAL.