Direct Connection of Supercritical Fluid Extraction and Supercritical Fluid Chromatography as a Rapid Quantitative Method for Capsaicinoids in Placentas of Capsicum

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• 作者：Kyoko Sato ; Shiho Sakamoto Sasaki ; Yukihiro Goda ; Takashi Yamada ; Osamu Nunomura ; Keiko Ishikawa ; and Tamio Maitani
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1999
• 出版时间：November 1999
• 年：1999
• 卷：47
• 期：11
• 页码：4665 - 4668
• 全文大小：54K
• 年卷期：v.47,no.11(November 1999)
• ISSN：1520-5118

文摘

The fruits of Capsicum annuum L. are used worldwide as chili peppers and in folk medicines. Thepungent components of C. annuum, which are irritants, are called capsaicinoids (CAPS), and themost abundant components are capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. To analyzeCAPS in the placentas of Capsicum fruits rapidly and safely, we used a directly connected systemof supercritical fluid extraction and supercritical fluid chromatography (SFE/SFC). As a column forSFE/SFC, only a silica-type column was found to be suitable. The CAPS contents in placentas of C.annuum cv. Jalapeno (hot type) and C. annuum cv. Shishitoh (less-hot type) determined by theSFE/SFC method agreed well with those in the range of 0-13.81 mg g^-1 fr. wt determined by theusual extraction-HPLC method. The SFE/SFC method has the advantages of no need forpretreatment and no (or minimal) need for organic solvents. We conclude that this method is usefulas a rapid (20 min) and safe screening test for the pungency of various Capsicum fruits.Keywords: Capsicum; capsaicinoid; supercritical fluid extraction (SFE); supercritical fluidchromatography (SFC); SFE/SFC