DETERMINATION OF CAPSAICINOIDS IN LOW PUNGENCY PAPRIKA

Authors
PEUSCH M MULLERSEITZ E PETZ M
Citation
M. Peusch et al., DETERMINATION OF CAPSAICINOIDS IN LOW PUNGENCY PAPRIKA, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(4), 1996, pp. 334-336
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
202
Issue
4
Year of publication
1996
Pages
334 - 336
Database
ISI
SICI code
0044-3026(1996)202:4<334:DOCILP>2.0.ZU;2-8
Abstract
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.