6533b7cffe1ef96bd12582d3
RESEARCH PRODUCT
Application of TLC and GC-MS to the detection of capsaicin from hot peppers(Capsicum annuum)
Maria-ioana MoiseConstantin MarutoiuCornelia-anca GavrilaConstantin PatroescuDelia Nica Badeasubject
ChloroformChromatographySpotsSilica gelClinical Biochemistryfood and beveragesMass spectrometryBiochemistryAnalytical Chemistrychemistry.chemical_compoundchemistryCapsaicinPepperlipids (amino acids peptides and proteins)Gas chromatographyGas chromatography–mass spectrometrydescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-04-01 | Journal of Planar Chromatography – Modern TLC |