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目的:建立微波辅助萃取-高效液相色谱-串联质谱法测定辣椒中3种辣椒素类化合物(辣椒素、二氢辣椒素、降二氢辣椒素)含量。方法:辣椒样品经微波辅助萃取甲醇稀释后分析。色谱分离采用C18反相色谱柱(150 mm×2.1 mm,3.5μm),流动相为0.1%甲酸水溶液和乙腈,梯度洗脱。串联质谱在多反应监测模式下检测目标分析物,以保留时间和特征离子对(母离子和2个碎片离子)信息比较进行定性和定量分析。结果:3种辣椒素的检出限为0.01～0.11 ng.mL-1,定量限为0.03～0.36 ng.mL-1,辣椒素、二氢辣椒素、降二氢辣椒素平均回收率分别为95.4%,94.3%,93.1%;RSD分别为2.1%,2.5%,2.7%。结论:该方法简便、准确、灵敏,可用于辣椒中3种辣椒素的分析。
Objective: To establish a microwave-assisted extraction-high performance liquid chromatography-tandem mass spectrometry (HPLC-MS / MS) method for the determination of three capsaicinoids in capsaicin (capsaicin, capsaicin, capsaicin) Methods: Pepper samples were analyzed by microwave-assisted extraction of methanol. The chromatographic separation was performed on a C18 reversed-phase column (150 mm × 2.1 mm, 3.5 μm) with a mobile phase of 0.1% formic acid in water and acetonitrile with gradient elution. Tandem mass spectrometry The target analytes were detected in a multi-reaction monitoring mode and qualitatively and quantitatively analyzed using retention time and information on characteristic ion pairs (precursor and 2 fragment ions). Results: The detection limits of 3 capsaicinoids were 0.01 ~ 0.11 ng.mL-1, with the limits of quantitation of 0.03 ~ 0.36 ng.mL-1. The average recoveries of capsaicin, capsaicin, and capsaicin were 95.4%, 94.3% and 93.1% respectively. The RSDs were 2.1%, 2.5% and 2.7% respectively. Conclusion: The method is simple, accurate and sensitive and can be used for the analysis of three kinds of capsaicin in pepper.