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UltraC18, 5µmColumns
1.0mm ID
2.1mm ID
3.2mm ID
4.6mm ID
Length:
cat.#
cat.#
cat.#
cat.#
30mm
9174531
9174532
9174533
9174535
50mm
9174551
9174552
9174553
9174555
100mm
9174511
9174512
9174513
9174515
150mm
9174561
9174562
9174563
9174565
200mm
9174521
9174522
9174523
9174525
250mm
9174571
9174572
9174573
9174575
UltraC18, 5µmColumns withTrident
™
Inlet Fitting
2.1mm ID
3.2mm ID
4.6mm ID
Length:
cat.#
cat.#
cat.#
30mm
—
9174532-700
9174533-700
9174535-700
50mm
—
9174552-700
9174553-700
9174555-700
100mm
—
9174512-700
9174513-700
9174515-700
150mm
—
9174562-700
9174563-700
9174565-700
200mm
—
9174522-700
9174523-700
9174525-700
250mm
—
9174572-700
9174573-700
9174575-700
©Copyright 2000, RestekCorporation
The selectivity and lot-to-lot reproducibility of theRestekUltra
C18 columnmake it an excellent choice for performing heat
level measurements byHPLC. The analysis of capsaicinoids
using anUltraC18 column and a gradient elution program
results in an efficient separation that can be performed in less
than 8minutes (Figure 2). In addition, theUltraC18 column
achieves good resolution of the three target capsaicinoids in an
extract of habanero nuggets (Figure 3). The high percentage
of organic at the end of the run helps to elute any strongly
absorbing species present in the samples and improves analysis
reproducibility.
Several brands of hot saucewere analyzed to determine their
heat levels using thisHPLC procedure. The sampleswere
extracted in ethanol, filtered, and injected onto the analytical
Figure 3
TheUltraC18 achieves good resolution of three target
capsaicinoids in less than 9minutes.
Column:
UltraC18
Catalog#:
9174565
Dimensions: 150x4.6mm
Particle size: 5µm
Pore size:
100Å
Conditions:
Mobile phase: A: 1% acetic acid
inwater
B: acetonitrile
Time (minutes):
%B
0
50
2
50
9
80
12
80
13
50
Flow:
1.0mL/min.
Temp.: ambient
Det.:
UV@ 280nm
PeakList:
1. nordihydrocapsaicin
2. capsaicin
3. dihydrocapsaicin
Sample:
habanero nugget extract
Inj.:
10µL
Conc.:
0.8g sample in 200mL
Solvent: ethanol
LC_0156
0
2
4
6
8
10min.
1
2
3
column.After determining the amounts (in ppm) of the three target
capsaicinoids, the SHUswere calculated as described inAOAC
Method 995.03 (Table 1). Dried habanero nuggets alsowere
analyzed, as seen in Figure 3. This extract had a sizzling hotness
rating of 348,000 SHU.
Table I
Comparison of five commercially available hot sauces.
Sample
SHU HotnessRanking
sauce #1
8,530
Super Hot
sauce #2
380
Mild
sauce #3
400
Mild
sauce #4
1,100
Hot
sauce #5
1,870
Hot
habanero nuggets 348,000
Off the chart
Conclusion
With the rapidly increasing popularity of Capsicum-based products,
there is a need to quantitatively evaluate the heat content of both raw
materials and finished products. TheHPLC analysis described above
gives an objectivemeasurement of the heat level of awide range of
samples. By using aRestekUltraC18 column and a gradient elution
program, the analysis can be performed quickly and reproducibly
with onlyminimal sample preparation.
References
1. Fennema, O. R. FoodChemistry (1996), 3rd edition, pp. 736-738.
2. Uhl, S. "Fire and Spice" in Food Product Design (1996), editorial
archives.
3. Bensinger,M. "HowHot is that 'Devil' Sauce?" in Fiery Foods
Magazine (1997), Sept/Oct.
4. Chiang, G. H. J. Food Science (1986), 51(2), pp. 499-503.
5. AOACOfficialMethods ofAnalysis (2000),Method 995.03.
Contact Restek for other column
dimensions available 800-356-1688
