Simple, fast method for the sample preparation of major capsaicinoids in ground peppers, in potato chips and chilli sauces and their analysis by GC-MS

The present work shows the possibility of using the GC-MS method for the qualitative and quantitative determination of major capsaicinoids in ground chillies, chilli sauces and in potato chips with chilli flavoring, which is competitive with already published LC methods. Treatment of samples before GC-MS analysis takes only 30 min. The new method does not require the use of large amounts of organic solvents for extraction or any purification step, as the treatment consists only direct derivatization of major capsaicinoids with hexamethyldisilazane. The new method was validated with a linear calibration range of 0.025–810 µg mL−1 for capsaicin-trimethylsilyl (TMS) and 0.04–440 µg mL−1 for dihydrocapsaicin-TMS. The derivatization efficiency, i.e. the conversion of capsaicin and dihydrocapsaicin to TMS derivatives is 100 % after 30 min of reaction. With the newly developed method, we achieved a good recovery of capsaicin and dihydrocapsaicin in selected ground chilli peppers, chili sauces and potato chips. In the 25 analyzed samples, the capsaicin content was in the range 0.00014–9.86 % and the dihydrocapsaicin content 0.00022–3.45 %, respectively. The suitability of the developed method was confirmed by the agreement of achieved data with that obtained using standard AOAC method in the range less than 5 %. Additionally, this method allows the analysis of samples with a high content of lipid components, sugars, salt or water, which do not interfere with the analysis. •A new GC-MS method for the capsaicin determination in various types of food samples•Method for analysis of samples with a high content of fat, salt, sugar, and water•Treatment of samples by in situ silylation without extraction step in 30 min•Wide linear range and low LOD and LOQ values•At least two-fold increase in sensitivity compared to previous GC methods