HPLC — Analytical Technique for Paprika Quality Assessment¶
Applications¶
High Performance Liquid Chromatography (HPLC) is used for detailed chemical analysis of paprika beyond basic ASTA spectrophotometry:
| Application | Method | Compounds Analyzed |
|---|---|---|
| Carotenoid profiling | HPLC-DAD (450, 475 nm) | Capsanthin, capsorubin, β-carotene, zeaxanthin |
| Capsaicinoid quantification | HPLC-FLD or HPLC-MS | Capsaicin, dihydrocapsaicin → SHU calculation |
| Mycotoxin testing | HPLC-MS/MS | Aflatoxins B1, B2, G1, G2 |
| Pesticide residues | LC-MS/MS | Multi-residue (500+ compounds) |
| Antioxidant analysis | HPLC-DAD-MS | Phenolic compounds, tocopherols |
Reference Methods¶
- Carotenoids: AOAC 2011.11 (C30 column)
- Capsaicinoids: AOAC 995.14 (C18 column)
- Aflatoxins: AOAC 2015.03 (C18, post-column derivatization)
Cross-References¶
- Carotenoids — HPLC profiles
- Capsaicin / SHU — HPLC for pungency
- ASTA Color Value — Spectrophotometry vs HPLC
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