PENENTUAN KANDUNGAN KAPSAISIN PADA BERBAGAI BUAH CABAI (Capsicum) DENGAN METODE KROMATOGRAFI CAIR KINERJA TINGGI (KCKT)
Abstract: The determination of
capsaicin concentration in various kinds of chilies fruit by HPLC method has
been carried out. The purpose of this research was to determine
chiliescapsaicin concentration from 8 kinds of chilies (Capsicum), for Capsicum
annum was evaluated based on two level of fruit maturity. The Optimum condition
of the research were reverse phase of HPLC method used C18(250 mm x 4,6 mm)
column, mobile phase acetonitrile and water (50:50), flow rate 1 mL/minute and
UV detector λ 280 nm, retention time 15 minute. This methode was
validated,determination coefficient (R2)was 0.9998. Recovery percentage was
about 90.97 % - 97.10 %. RSD value of capsaicin was 0.14 % based on retention
time and 0.52 % based on peak area. Limit of Detection(LoD) of capsaicin was
0.1015 mg/L and Limit of Quantification (LoQ) was 0.3372 mg/L. The result of
analysis showed that capsaicin concentration of CMJ, CHJ, CRJ, CMP, CHP, CRP,
CMM, and CHM samples, 494.56 mg/L, 605.35mg/L, 1832.02 mg/L, 761.53 mg/L,
1062.82 mg/L, 2267.64 mg/L, 650.68 mg/L, and 1580.35 mg/L, respectively. Based
on data provided CRP (Cabai Rawit Padang) had the highest capsaicin
concentration and CMJ (Cabai Merah Jawa) had the lowest capsaicin concentration.
While on the maturity level for Capsicum annum, green chili had high capsaicin
concentration than red chilli.
Penulis: Rahmi Yola,
Zulfarman, dan Refilda
Kode Jurnal: jpkimiadd130242
