| A new analytical method was developed for the simultaneous determination of capsaicin, dihydrocapsaicin, nonivamide, nordihydrocapsaicin and homodihydrocapsaicin in edible oil by gel permeation chromatography (GPC) coupled with ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The sample was cleaned by GPC online, then analyzed by UPLC-MS/MS based on dynamic multiple reaction monitoring (dMRM) mode, and quantified using isotope internal standard technique. The results showed that the method was linear in the range of 0.05-10 μg/L with linear correlation coefficients not less than 0.998, and the limits of detection and quantitation were 0.02-0.05 μg/kg and 0.10 μg/kg respectively. The average recoveries were in the range of 90.6%-101.5% at 0.20,1.00,5.00 μg/kg spiked levels with relative standards deviation (RSD) between 2.5% and 9.7%. The method had the items of simple, rapidness, and accuracy, and could be used to accurately quantify the five kinds of capsaicins in edible oil. |
