Analysis of the Natural Spice Ingredients Capsaicin, Piperine, Thymol and Cinnamaldehyde

Calibration External standard Range 0.10-4.00 mg/L, matrix spike 

The described application follows the China regulation GB/T 21911-2008 for the determining of phthalates in food (Standardization Administration of China, 2008). The used sample preparation procedure was optimized from GB/T 21911-2008 with the ethanol removal from liquor beverages followed by an n-hexane extraction and GC-MS detection. The method is sensitive, rapid, and accurate and covers a wide linear concentration range to meet the need for trace level detection of phthalate esters in different types of beverages. 

Analysis of the Natural Spice Ingredients Capsaicin, Piperine, Thymol and Cinnamaldehyde 

Keywords food safety product safety residue analysis spices active ingredients traditional Chinese medicine, TCM medical applications personal defence products pepper spray MRM analyte protectants 

Pungent spices are common ingredients for food preparations in all cooking traditions. Spices have been used as well for a long time in the traditional Chinese medicine (TCM). Beyond that there is a modern use of the active ingredients of spices in a variety of personal defence and law enforcement products, such as pepper spray, due to their immediate physiological irritation effects. 

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This application describes the analysis of extracts from spices using GC-MS/MS as a highly selective tool for the quantitative trace determination of the representative ingredients of natural active spice ingredients capsaicin, piperine, thymol, and also cinnamaldehyde as a flavouring side component. 

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