What question did this study set out to answer?

This research aims to develop a quick and efficient method for quantifying capsaicinoids in chili peppers.

May 22, 2026Open Access

Rapid quantification of five major capsaicinoids in Zunyi chili peppers ( Capsicum Annuum L.) using ultra-high performance liquid chromatography with fluorescence detection

SSShihu SuNingbo Product Quality Supervision and Inspection Institute LXLiping XiangNingbo Product Quality Supervision and Inspection Institute

Key Points

This research aims to develop a quick and efficient method for quantifying capsaicinoids in chili peppers.
Developed a UPLC-FLR method for quantifying five capsaicinoids in chili peppers.
Achieved separation within 5 minutes using Waters HSS T3 column and optimized QuEChERS preparation.
Analyzed nine Zunyi chili samples from seven varieties to assess capsaicinoid content.
Achieved linearity with r ≥ 0.9902 for capsaicinoids quantification.
Total capsaicinoid content varied significantly from 11.05 to 4532.50 mg/kg among samples.
Method showed good recoveries of 64.5-118.4% and low RSD (≤ 10%).

Abstract

A rapid UPLC-FLR method was developed for simultaneous quantification of five major capsaicinoids in chili peppers. Separation of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin II, and homodihydrocapsaicin I was achieved within 5 min using a Waters HSS T3 column with optimized QuEChERS preparation. The method showed good linearity (r ≥ 0.9902), with LODs of 0.10-0.28 mg/kg, LOQs of 0.35-0.92 mg/kg, and recoveries of 64.5-118.4% (RSD ≤ 10%). Applied to nine Zunyi chili samples from seven varieties, total capsaicinoid content ranged from 11.05 to 4532.50 mg/kg dry weight, revealing substantial differences among varieties and geographical origins. This method is suitable for rapid and accurate analysis of multiple capsaicinoids in chili peppers and related products.

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