| A rapid method for determination of capsaicin and dihydrocapsaicin in vegetable oil by high performance liquid chromatography-fluorescence detection was established using organic solvent to extract capsaicin and dihydrocapsaicin from vegetable oil in one step through optimizing the pretreatment conditions. The pretreatment conditions of vegetable oil sample were optimized as follows: methanol used as extraction solvent, extraction solvent volume 30 mL (the oil sample mass 30 g), extraction times twice, and extraction time 10 min every time. Under the optimal conditions, the recovery rate of capsaicin and dihydrocapsaicin ranged from 81.08% to 100.28%, the intra-day and inter-day relative standard deviations ranged from 0.18% to 1.92% and from 0.55% to 5.14%, and the detection limit of the two targets was 5 μg/kg. The method was simple, time-saving, labor-saving, low-cost and practical, and could be used as a new method for determination of capsaicin and dihydrocapsaicin in vegetable oil. |
