Journal of Medicinal Materials, 2021, Vol. 26, No. 3 (pp. 180 - 185)
HPLC METHOD FOR CAPSAICINOIDS ANALYSIS
FROM CAPSICUM CHINENSE JACQ.
COLLECTED IN MUONG TE, LAI CHAU PROVINCE, VIETNAM
Vu Huong Anh, Do Quang Thai, Dang Tuan Anh, Pham Ngoc Khanh, Nguyen Hai Van,
Luong Vu Duc, Hoang Thi Tuyet, Nguyen Minh Khoi, Nguyen Thi Ha Ly*
National Institute of Medicinal Materials (NIMM), Hanoi, Vietnam
*Corresponding author: firstname.lastname@example.org
(Received May 25th, 2021)
HPLC Method for Capsaicinoids Analysis from Capsicum chinense Jacq.
Collected in Muong Te, Lai Chau Province, Vietnam
An HPLC-DAD method for simultaneous quantification of capsaicin, dihydrocapsaicin and nonivamide in the fruit of Capsicum chinense was developed and validated. The HPLC analysis was carried out on a XBridge BEH Phenyl column (4.6 × 250 mm, 130Å pore size, 5 µm particle size), with mobile phase of acetonitrile - 0.1% aqueous phosphoric acid (40:60, v/v), the flow rate of 0.7 mL/min, detection wavelength at 281 nm. All calibration curves displayed a good linear relationship (R2 = 0.999). The validation results displayed the good accuracy, repeatability, linearity, and selectivity according to the ICH guideline. The contents of capsaicin, dihydrocapsaicin, nonivamide and total capsaicinoids in the fruit of Capsicum chinense samples collected in Muong Te, Lai Chau Province were 0.875 - 2.056%, 0.183 - 0.518%, 0.032 - 0.099% and 1.090 - 2.610%, respectively. The obtained results provided useful information for the quality testing of the fruit of Capsicum chinense in Vietnam.
Keywords: Capsicum chinense, Muong Te - Lai Chau, Capsaicinoids, HPLC.
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