Objective:In current study, quantification of the capsaicinoids in chilli sauces based on a sensitive ultra fast liquid chromatography method and derivatization with dansyl chloride (DNS-Cl) was described. Capsaicinoids are biosynthesized as secondary metabolites by chilli sauces. The major components of capsaicinoids are capsaicin (CPS) and dihydrocapsaicin (DCPS).Methods:Phenol groups within the CPS and DCPS are suitable for derivatization reaction using DNS-Cl (chemically named as 5-(dimethylamino) naphthalene-1-sulfonyl chloride) at pH 10 with 0.5 M sodium bicarbonate which leads formation of a derivative highly fluorescent properties that can be measured at 520 nm following excitation at 360 nm wavelength. Separation of the compounds was conducted on a chromatographic system having a mobile phase formed by a combination of acetic acid (0.5 M, pH 7.0 with NaOH) solution and acetonitrile under solvent programming on a consistent flow rate of 0.4 mL. min-1 using a C18 column.Results:Method validation was evaluated as per the regulations described in International Conference on Harmonization Guidelines. The calibration graph for CPS and DCPS was linear between 0.2 and 200 µg mL-1.Conclusion:The proposed analytical procedure represents a simple, time and cost effective method with a suitable selectivity regarding quantification of capsaicinoids in chilli sauces
