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GB/T 40348-2021: Determination of capsaicinoid in plant derived products - Liquid chromatography-tandem mass spectrometry
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Determination of capsaicinoid in plant derived products - Liquid chromatography-tandem mass spectrometry
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GB/T 40348-2021
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Basic data | Standard ID | GB/T 40348-2021 (GB/T40348-2021) | | Description (Translated English) | Determination of capsaicinoid in plant derived products - Liquid chromatography-tandem mass spectrometry | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | A40 | | Word Count Estimation | 10,144 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 40348-2021: Determination of capsaicinoid in plant derived products - Liquid chromatography-tandem mass spectrometry
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Determination of capsaicinoid in plant derived products - Liquid chromatography-tandem mass spectrometry
ICS 07.080
CCSA40
National Standards of People's Republic of China
Determination of capsaicinoids in plant-derived products
Liquid chromatography-mass spectrometry/mass spectrometry
Released on 2021-08-20
2022-03-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
Drafting.
Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents.
This document was proposed and managed by the National Standardization Technical Committee for Biochemical Testing (SAC/TC387).
Drafting organizations of this document. Institute of Biology, China Academy of Testing Technology, Sichuan University, Gansu Zhongshang Food Quality Inspection and Testing Co., Ltd.
Division, Shenzhen Institute of Metrology and Quality Inspection, Shanghai Institute of Metrology and Testing Technology, China Jiliang University, Sichuan Sainas Analysis and Testing Co., Ltd.
Company, Gansu Commercial Science and Technology Research Institute Co., Ltd.
The main drafters of this document. Feng Dejian, Wu Wei, Li Huaiping, Li Yanfang, Ye Zihong, Lan Xiong, Tian Wei, Meng Jiaoran, Sun Yujie, Liu Qi,
Ye Shanrong, Zhou Lihua, Li Yanling, Duan Manlei, Zhang Yafen, Ma Lixia, Liu Hailong, Xia Wenqiang, Zhu Yutian, Zhang Jian, Gao Zhiying, Qian Yingwen.
Determination of capsaicinoids in plant-derived products
Liquid chromatography-mass spectrometry/mass spectrometry
1 Scope
This document specifies the method of liquid chromatography-mass spectrometry/mass spectrometry for the determination of capsaicinoids in plant-derived products.
This document is applicable to the determination of N-nonanoic acid vanillamide, capsaicin and dihydrocapsaicin content in pepper and its products.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations
Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
This document.
GB/T 6682 Analytical laboratory water specifications and test methods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Capsaicinoid
The general term for N-vanillylamide alkaloids that produce spicy flavor in pepper fruits.
Note. The content of capsaicin and dihydrocapsaicin account for about 90% of the total amount of capsaicin, which is the most important component that affects the spiciness.
[Source. GB/T 21266-2007, 3.3, with modification]
4 Principle
The sample was ultrasonically extracted with methanol, the extract was filtered and then injected, separated by reversed-phase chromatography, and determined by liquid chromatography-mass spectrometry/mass spectrometry.
Standard method for quantification.
5 Reagents or materials
5.1 Reagents
Unless otherwise specified, the reagents used in this method are all analytically pure, and the water is the first grade water specified in GB/T 6682.
5.1.1 Anhydrous sodium sulfate (Na2SO4).
5.1.2 Formic acid (CHOOH). chromatographically pure.
5.1.3 Methanol (CH3OH). chromatographically pure.
5.2 Standard products
5.2.1 Standard N-nonanoic acid vanillyl amide. purity ≥98%; molecular formula. C17H27NO3; CAS number. 2444-46-4.
5.2.2 Standard capsaicin. purity ≥99%; molecular formula. C18H27NO3; CAS number. 404-86-4.
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