M. Peusch et al., DETERMINATION OF CAPSAICINOIDS IN LOW PUNGENCY PAPRIKA, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(4), 1996, pp. 334-336
Capsaicin, dihydrocapsaicin and nordihydrocapsaicin were determined in
paprika powders and oleoresins after clean-up on silica and aluminium
oxide with controlled activity followed by isocratic reverse phase HP
LC (RP-HPLC) with fluorescence detection. Caprylic acid vanillylamide
(CVA) was synthesized for use as internal standard. Samples with less
than 0.6 mu g/g (10 Scoville Heat Units) were analysed.