Quantitative microanalysis of capsaicin, dihydrocapsaicin and nordihyrocapsaicin using mass fragmentography

A mass fragmentographic method for the quantitative microanalysis of capsaicin, dihydrocapsaicin and nordihydrocapsaicin in the fruits of Capsicum annuum has been developed. The molecular ions at m/e 377, 379 and 365 in the mass spectra were used for monitoring the trimethylsilyl derivatives of capsaicin, dihydrocapsaicin and nordihydrocapsaicin, respectively. The ratios of the height of each molecular ion to that of an internal standard (cholestane) were linear over the range 5-60 ng. The purification of individual capsaicinoids by high-performance liquid, thin-layer and gas-liquid chromatography is also described.