LIQUID-CHROMATOGRAPHIC METHOD FOR DETERMINING CAPSAICINOIDS IN CAPSICUMS AND THEIR EXTRACTIVES - COLLABORATIVE STUDY

Sixteen laboratories participated in an AOAC-American Spice Trade Asso ciation (ASTA) collaborative study of a liquid chromatographic (LC) me thod 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 reversed-phase LC and d etected spectrophotometrically with external standard quantitation, Pa rticipants analyzed 6 ground capsicum and 3 oleoresin products as 12 s amples from a mixed scheme of blind duplicates and Youden matched pair s, Average repeatability and reproducibility standard deviations (S-r and S-R, respectively) and average relative standard deviations (RSD(r ) and RSD(R), respectively) for ground red pepper were as follows: s(r ), 610 Scoville heat units (SHU); s(R), 1730 SHU; RSD(r), 1.7%; RSD(R) , 4.9%, For ground chili peppers, the values were S-r, 60 SHU; s(R), 1 60 SHU; RSD(r), 4.0%; RSD(R), 10.6%, For oleoresin red pepper, the ave rages were s(r), 46820 SHU; s(R), 54990 SHU; RSD(r), 8.5%; RSD(R), 11. 2%, The LC method has been adopted first action by AOAC INTERNATIONAL.