CAPSAICIN and DIHYDROCAPSAICIN (1) C18H27NO3 MW: (2) C18H29NO3
305.40 307.48
METHOD: 5041, Issue 1
CAS: 404-86-4 19408-84-5
EVALUATION: PARTIAL
OSHA : no PELs NIOSH: no RELs ACGIH: no TLVs
5041
PROPERTIES:
RTECS: RA8530000 RA5998000
Issue 1: 15 May 1996 (1) white solid; MP 65 C; BP 210-220 C @ 0.01 mm Hg; VP not significant @ 25 C (2) white solid; VP not significant @ 25 C
NAMES & SYNONYMS: (1) capsaicin: trans-8-methyl-N-vanillyl-6-nonenamide (2) dihydrocapsaicin: 8-methyl-N-vanillylnonanamide
SAMPLING SAMPLER:
FILTER (13-mm glass fiber)
MEASUREMENT TECHNIQUE:
HPLC, FLUORESCENCE DETECTOR
ANALYTES:
capsaicin and dihydrocapsaicin 2 mL acetonitrile; ultrasonic bath, min
FLOW RATE:
1 to 3 L/min
EXTRACTION:
VOL-MIN:
(1) 5L @ 0.01 mg/m3 (2) 7 L @ 0.01 mg/m3 1000 L
INJECTION VOLUME:
SHIPMENT:
ship at 0 C
MOBILE PHASE:
48% acetonitrile/52% water v/v; mL/min
SAMPLE STABILITY:
at least 26 days @ 5 C [1,2]
COLUMN:
3.9-mm ID x 15 cm stainless steel packed with 10-µm µ-Bondapak C18
BLANKS:
2 to 10 field blanks per set DETECTOR:
fluorescence: excitation 281 nm; emission 312 nm
CALIBRATION:
standard solutions of capsaicin and dihydrocapsaicin in acetonitrile
RANGE:
(1) 0.050 to 100 µg/sample (2) 0.067 to 100 µg/sample
ESTIMATED LOD:
(1) 0.015 µg/sample (2) 0.02 µg/sample
PRECISION ( r):
(1) 0.042 @ 0.13 to 17 µg/sample (2) 0.065 @ 0.11 to 3 µg/sample
-MAX:
ACCURACY RANGE STUDIED:
not studied
BIAS:
not determined
OVERALL PRECISION ( ACCURACY:
rT
):
10
25 µL 1
not determined not determined
APPLICABILITY: This method has been used to analyze samples collected at a pickle and pepper processing plant [1]. Analyte concentrations in sample solutions are not expected to exceed 0.2 µg/mL when samples are collected in this type of environment. INTERFERENCES: Capsaicin and dihydrocapsaicin exhibit baseline separation at concentrations of 0.2 µg/mL and less. At higher concentrations, baseline separation can be achieved by increasing the water in the mobile phase to about 55%. Nordihydrocapsaicin causes little interference during measurement of capsaicin because its abundance is relatively small in Capsicum fruit [3].
OTHER METHODS: HPLC methods for one or both analytes in solution have been published [3-8]. None have been published for air analysis.
NIOSH Manual of Analytical Methods (NMAM), Fourth Edition, 5/15/96
