{'fraction_non_alphanumeric': 0.036544850498338874, 'fraction_numerical': 0.03322259136212625, 'mean_word_length': 5.694444444444445, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

ABSTRACT This study aimed at determining the concentrations of the major capsaicinoids, namely, capsaicin and dihydrocapsaicin, in commonly consumed red pepper products from South Korea. The capsaicinoids were extracted with 95% methanol and determined by high-performance liquid chromatography with florescence detection. The analytical method was validated by quality assurance parameters such as the linearity, limits of detection and quantification, precision, and accuracy. Satisfactory results were obtained in accordance to the specified criteria for application of analytical techniques in food. The concentration of capsaicinoids was the highest for red pepper powder (4.18–139.4 mg/100 g), followed by gochujang (0.93–23.20 mg/100 g), kimchi (0.05–1.16 mg/100 g), and sliced kimchi (0.06–0.88 mg/100 g). Comparing the capsaicinoid contents in samples from different production areas, no significant differences were found. This research concluded that the capsaicinoid content of red pepper products provided valuable information regarding the samples.