Application of TLC and GC-MS to the detection of capsaicin from hot peppers(Capsicum annuum)

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.