ANALYSIS OF THE PUNGENT PRINCIPLES OF Capsicum annuum BY COMBINED GAS CHROMATOGRAPHY‐MASS SPECTROMETRY
- 1 September 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (6) , 858-860
- https://doi.org/10.1111/j.1365-2621.1971.tb15544.x
Abstract
SUMMARY— The pungent principles of Capsicum annuum includes at least five closely related compounds. Four of these pungent compounds‐capsaicin, dihydrocapsaicin, nordihydrocapsaicin and homodihydrocapsaicin‐were separated by gas chromatography with a 3% SE‐30 column and identified by combined gas chromatography‐mass spectrometry. Separation of these compounds into oleoresin capsicum by gas chromatography is also reported.Keywords
This publication has 1 reference indexed in Scilit:
- Beitrag zur Trennung von Capsaicin, ‘cis-Capsaicin’, Pelargonsäurevanillylamid und DihydrocapsaicinJournal of Chromatography A, 1969