0000000000060091
AUTHOR
Maria-ioana Moise
showing 3 related works from this author
Application of TLC and GC-MS to the detection of capsaicin from hot peppers(Capsicum annuum)
2004
Capsaicin was extracted from red hot pepper (Capsicum annuum) fruits and from commercial red hot pepper powder and separated on silica gel 60 plates with concentration zone (Merck); toluene-acetone-chloroform, 45 + 30 + 25 ( v/v ), was used as mobile phase. Detection was performed by exposure to iodine vapor. The spots assumed to arise from capsaicin were removed from the plate and the components were extracted with chloroform. The extracts were analyzed by gas chromatography combined with mass spectrometry.
Separation and identification of piperine and chavicine in black pepper by TLC and GC-MS
2006
Conventional extraction of piperine and its derivatives by stirring the black pepper powder with solvents (ethyl alcohol, chloroform, petroleum ether, diethyl ether, etc.) for 16 to 24 h, or in a Soxhlet device for 16 h, can be replaced by extraction with supercritical fluids (CO 2 , CO + ethanol mixtures) [5, 6], or can be aided by use of microwave irradiation [7]. Separation and identification of the compounds present in pepper (essential oils, alkaloids, etc.) has been achieved by gas chromatography combined with mass spectrometry [8] and by thin-layer chromatography [9, 10]. C. Marutoiu, M.I. Moise, Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry, and E…
Synthesis and characterization of diatomaceous earth chemically modified with γ-aminopropyltrimethoxysilane
2003
A stationary phase for thin-layer chromatography has been prepared by bonding purified diatomaceous earth (rich in silica) with γ-aminopropyltrimethoxysilane. The phase has been characterized by elemental analysis, measurement of the specific surface area, IR spectroscopy, thermal analysis, and chromatographic testing.