| Abstract：A rapid determination method of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oil by solid phase extraction-liquid chromatography-tandem mass spectrometry (SPE-HPLC-MS/MS) was established. The samples were extracted by 2% sodium hydroxide solution, purified with C18 solid phase extraction column, then injected into high performance liquid chromatography-tandem mass spectrometry for quantitative determination of three capsaicinoids using acetonitrile and 0.1% formic acid aqueous solution as the mobile phase for gradient elution and multiple reaction monitoring (MRM) to scan mass spectrometry in positive ion mode.The results showed that the linear relationships of synthetic capsaicin, natural capsaicin and dihydrocapsaicin were good in the range of 0.5-50 ng/mL, and the correlation coefficients were all greater than 0.999 0,the detection limits were 0.05, 0.03 μg/kg and 0.03 μg/kg respectively, the recoveries were 71.2%-87.5%, and the relative standard deviations were less than 4.0%. The method was rapid, accurate and sensitive, and could effectively meet the laboratory quantitative determination of illegal addition of kitchen waste oil in edible oil. |
