DETERMINATION OF CAPSAICIN AND DIHYDROCAPSAICIN IN CAYENNE PEPPER ANDPADRON PEPPERS BY HPLC

We report a rapid and precise reversed-phase HPLC method for simultane ous determination of capsaicin (C) and dihydrocapsaicin (DC) in dried or fresh capsicum fruits. C and DC are extracted from the fruits with refluxing acetone and determined by HPLC using a Cs column, isocratic elution with 65:35 methanol/water, and UV detection at 280 nm. Detecti on limits and method and measurement precisions (C-v%) are 1,74 mu g/m l and 2,33 and 1,38, respectively, for C, and 5,1 mu g/ml and 1,02 and 0.95 respectively, for DC; mean recovery for C and DC combined is 97, 4%. Six commercial brands of Cayenne pepper and the fruits of 24 Padro n pepper plants were analysed. All the Cayenne peppers contained more C than DC (1,32 +/- 0,59 and 0,83 +/- 0,34 g/kg respectively). Green P adron peppers contained no C or DC until late in the season (October), while mature, red Padron peppers contained mean levels of 56 and 69 m g of C and DC, respectively, per kg of fresh pepper capsule.