Analysis of eleven capsaicinoids by reversed-phase high performance liquid chromatography

✍ Scribed by Marie-Noëlle Maillard; Pierre Giampaoli; Hubert M. J. Richard

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 129 KB
• Volume: 12
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/(sici)1099-1026(199711/12)12:6<409::aid-ffj665>3.0.co;2-l

✦ Synopsis

More than 90 dierent capsicums are found all over the world. They contain capsaicinoids, which are responsible for the hot and pungent ¯avour. After extraction by a methanol±water mixture (60 : 40, v/v) from capsicum oleoresins, 13 compounds were separated by analytical HPLC on a C18 Hypersil column eluted with methanol± water±acetic acid (60 : 39 : 1, v/v/v) containing 0X0379 molXl À1 of AgNO 3 , and 11 of these were identi®ed by 1 H nuclear magnetic resonance as capsaicinoids. This method was applied to the quanti®cation of the 10 major capsaicinoids in Cayenne pepper and Capsicum frutescens L.